yeah... technically but the only thing is that the white wine vinegar gives a sharper taste.
Yes, they are the same thing.
no
Yes
Undiluted vinegar is a type of vinegar that has not been diluted or flavored with other ingredients. Distilled vinegar and undiluted vinegar are typically the same product.
The flavor and coloring is different. Rice vinegar is derived from rice. Whereas distilled vinegar isn't distilled, it is made from distilled alcohol which most of the time is derived from corn.
There is no difference. I did some quick research and found out they were the same: 5% acetic acid, 95% distilled water.
Distilled means that a liquid is separated from a mixture, and distilled vinegar is distilled from ethanol. All vinegar is made from this process, so there is no real difference. It is like saying 100% fruit juice is made from fruit.
You can, but white balsamic tastes stronger than white wine vinegar, so you may want to reduce the quantity that you use.
If the vinegar is a very minor ingredient there shouldn't be a problem. Rice vinegar has a flavor and aroma note of its own, so if it is a primary flavoring you should not substitute. Combining three parts white vinegar with one part dry sherry could be done in a pinch.
I say that It all depends on what you are making... If making sushi, i would never. Im all for substitutes but NOT in that case . it would not work,, in my opinion. The flavor of white vinegar is much stronger and harsher than sushi vinegar.
the thing about distilled malt vinegar is that when in the factory gelatinous pig fat is added along with untampered cow milk to make the mixture solidify but if this doesn't bother you there is no difference
no
No, White vinegar is plain Acetic acid in water, but either as a simple chemical mix (usually very cheap or cleaning grade vinegar) or through fermentation of distilled alcohol (akin to Vodka). White wine vinegar is made from the fermentation of real White wine. As such White vinegar has a simple acidic taste, whilst White Wine vinegar retains much of its original White wine taste, with its alcohol replaced by the Acetic acid of vinegar.
heterogeneous
Vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.