Publication Date:
2009
Short description:
Traditional balsamic vinegar / Giudici, P., Gullo, M., Solieri, L. - In: Vinegars of the world / [a cura di] Paolo Giudici; Lisa Solieri. - STAMPA. - MILANO : Springer, 2009. - ISBN 9788847008656. - pp. 157-177 [10.1007/978-88-470-0866-3_10]
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.
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.
Iris type:
Capitolo/Saggio
List of contributors:
Giudici, Paolo; Gullo, Maria; Solieri, Lisa
Book title:
Vinegars of the world