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Traditional Balsamic Vinegar

  • Paolo Giudici
  • Maria Gullo
  • Lisa Solieri

Abstract

The term ‘balsamic vinegar’ is frequently applied to describe sauces, condiments and dressings with particular sweet taste. In Italy there are two types of balsamic vinegar: ‘balsamic vinegar of Modena’ and ‘traditional balsamic vinegar’. The first is a flavoured wine vinegar obtained by blending cooked must and wine vinegar and, in some cases, by adding a small amount of caramel. Traditional balsamic vinegar (TBV) is made in Modena and Reggio Emilia with cooked grape must, through a three-step process: conversion of sugars to ethanol by yeasts; oxidation of ethanol to acetic acid by acetic acid bacteria (AAB); and, finally, at least 12 years of ageing. The final product is a highly dense, dark-brown aged vinegar, having a sweet and sour taste, fruity and complex in flavour.

Keywords

Tartaric Acid Maillard Reaction Gluconic Acid Acetic Acid Bacterium Phenyl Ethyl Alcohol 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Italia 2009

Authors and Affiliations

  • Paolo Giudici
    • 1
  • Maria Gullo
    • 1
  • Lisa Solieri
    • 1
  1. 1.Department of Agricultural and Food SciencesUniversity of Modena and Reggio EmiliaReggio EmiliaItaly

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