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Wine vinegar, red or white, tends to have a lower acidity than white vinegar. If the dish needs the acid (sauerkraut for example) and can handle the extra liquid, you may have to add a bit more wine vinegar. If the flavor is good, however, you don't have to counteract anything.

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Q: What if you used white vinegar instead of white wine vinegar what will counteract it?
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What can you use instead of white vinegar in salad dressing recipe?

If you are looking to replace white vinegar, any vinegar can be used but it might change the taste or color of the dressing. If you are looking to eliminate vinegar, lemon or lime juice might do well.


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Can you treat gout with white vinegar?

I have not heard of white vinegar being used but a lot of people think that apple cider vinegar helps them.


Is dry white wine the same as cooking white wine?

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.


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What is the function of distilled white vinegar in a cake?

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Can you use white vinegar in place of white wine?

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