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Balsamic Production: Raw Materials and Processes

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Balsamic Vinegars

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Abstract

The processes of manufacturing balsamic vinegars can differ remarkably between producers, essentially in response to the intended use of the products, production costs, raw materials, consumer preferences, legal conformity, and very importantly the producers’ market strategies. The balsamic manufacturing processes are limited to a few specific stages, since ingredients are often bought partially or totally processed, including concentrated grape must, cooked grape must, fruit juices, vinegar, glucose syrups, and other ingredients. The first stage is formulation with selection of ingredients, raw materials, and/or their proportions in the mixture, which is particularly important for BC, BV, and BVM, since some of these products can be manufactured directly in this single first stage. For the production of TBV, two operations are very important: heat and mass transfer, which are carried out together in a traditional open cauldron, while for other balsamics there are several options.

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Authors and Affiliations

  1. Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy

    Paolo Giudici & Federico Lemmetti

  2. Modena, Italy

    Stefano Mazza

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  1. Paolo Giudici
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  2. Federico Lemmetti
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  3. Stefano Mazza
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Giudici, P., Lemmetti, F., Mazza, S. (2015). Balsamic Production: Raw Materials and Processes. In: Balsamic Vinegars. Springer, Cham. https://doi.org/10.1007/978-3-319-13758-2_4

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