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similar products as the overall making procedure is the same; but, from a legal point of view, they are obtained according to specific and official production regulations defining (1) the basis of the vineyards ampelographic; (2) geographical area of production; (3) characteristics of starting materials; (4) making procedure; (5) the chemical, physical and sensorial requirements for sale; (6) bottling, labelling and presentation. The sensory profile of TBV is evaluated by hedonic judgment expressed through a numeric score. The sensory score achieved is used to rank TBV in different commercial classes. The specific regulations allow adding "Extra
Vecchio" to the official designation when the product is aged for 25 years at least. However, under existing regulations, neither the definition of "aging" nor the methods for its objective evaluation are specified; it is evaluated only through panel-tasting tests, whose effectiveness for this purpose is clearly inadequate. TBV results as a blend of vinegars of different composition and age due to the traditional making procedure. Actually, an easy-to-use mathematical method for evaluating the actual residence time of TBV within each cask of the barrel set has been recently published. This method is an adequate tool helping aging certification. An easy-to-use spreadsheet of the theoretical model is available for download. At present, however, independent agencies that officially state TBV authenticity of both the TBVM and TBVRE have not adopted it or any analogous procedure as an evaluation system.
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88:
produced in the area of Modena and Reggio Emilia is the poem written in the 12th century by the monk Donizo of
Canossa, although the word "balsamic" are never mentioned. The first testimonies clearly speaking about "balsamic vinegar", as well as of recipes and making procedure, appear from the 19th century even if little is known about the original recipes and related production practices. The adjective "balsamic" has been used to designate any kind of generically aromatic vinegar and products not just obtained from the fermentation of grape must alone. As far as the aging method is concerned, it is very similar to the
231:
cooked and acetified must. This refilling procedure resembles the Solera method used for making sherry wine. The purpose of refilling in the TBV making is to keep the vinegar volume constant inside every cask in the barrel set, and compensate for the volume drop caused by these three factors: TBV withdrawn for bottling, water evaporation, and possible vinegar leakages from the staves. Refilling involves the product flux-splitting from the biggest to the smallest cask, leading to the solute dislocation along the barrel set.
202:, facilitating the usual inspection and maintenance activities. The barrel set behaves essentially as a device for vinegar concentration due to water loss through the staves. As widely known for the wine production, it is reasonable to suppose that the wood acts as a semipermeable filter for the transfer of small molecules towards the ambient while it retains important volatile compounds such as the acetic acid. However, when the opening is not hermetically closed, the volatile compounds are lost preferentially through the
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The bigger is the evaporation rate, the higher is the flux of material through the barrel set and the lower is the residence time. As a consequence, when the yield is low, the vinegar age might be relatively low as a function of the amount of cooked must used to refill. Applying the spreadsheet of the theoretical model to a barrel set as in figure, the residence time obtained as a function of withdrawn quantity and evaporation rate is plotted in the concerning graph.
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model has been recently developed to estimate the mean age of TBV requiring refilling, withdrawn, and casks volumes as input data. The refilling procedure imposes an upper limit for the residence time of the vinegar inside the barrel set. The yield of a barrel set used for TBV production is easy to calculate by the ratio between the amount of TBV withdrawn (mTBV) and the amount of cooked must (mREFILLING) used to refill the biggest cask:
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antioxidant molecules mainly polyphenols. An important class of minor compounds, recently investigated, is that known as melanoidins, an heterogeneous mixture of polymers arising from sugar degradation reactions activated during cooking of the grape must. These polymers contribute to many physical properties of TBV including colligative ones, the refractive index, density, specific heat capacity melt, and rheological properties.
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all enzymatic browning reactions that rapidly occur inside fresh grape musts by polyphenol oxidase and progressively promotes grape must discoloration due to the heat-induced deactivation of proteins including browning enzymes. In addition, cooking promotes nonenzymatic browning chemical reactions involving sugar conversion, formation of high molecular weight melanoidins and furanic compounds such as
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at least to reach at the end of cooking 30 °Bx for TBVRE; for TBVM, the lower limit is not specified. It is possible to find cooked musts with sugar concentration beyond 50 °Bx. The operation allows profound chemical and physical modifications affecting the end quality of TBV. Cooking stops
1219:
Fabio
Chinnici, Enrique Durn Guerrero, Francesca Sonni, Nadia Natali, Ramn Natera Marn and Claudio Riponi. Gas Chromatography−Mass Spectrometry (GC−MS) Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication. J. Agric. Food Chem., 2009, 57 (11), pp
87:
and from the Greek word βάλσαμον, in the sense of "restorative" or "curative". The art of cooking the must of grapes dates back to the ancient Romans: it was used both as a medicine and in the kitchen as a sweetener and condiment. The first generally accepted document referring to a precious vinegar
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From a legal point of view, TBV is categorized as "food condiment", while BVM is a "wine vinegar". BVM can be produced without an aging period, whereas TBV gains its particular features during a long aging period fixed by law at no less than 12 years. TBV is the only condiment in the world produced
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Yield indicates the ability of a barrel set to concentrate cooked must at given operating conditions being dependent on the rate of water loss by evaporation. Low yields are due both to relatively low withdrawn and high water evaporation rates. The latter is the major factor lowering the TBV yield.
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The making procedure of TBV is a semicontinuous process requiring the annual refilling activity, consisting of withdrawing only a part of the vinegar from the smallest cask and topping it with the vinegar coming from the next cask along with the barrel set, and so on. The biggest cask receives new
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The barrel set is a series of at least five wooden casks arranged according to a decreasing size scale, where the product undergoes profound changes over time. Casks may be of different wood types (e.g. oak, mulberry, ash, chestnut, cherry, juniper, and acacia), and the smallest cask volume ranges
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TBV is produced in two different geographical areas of the Emilia
Romagna Region so that two different designations were granted by the European Council, i.e. Traditional Balsamic Vinegar of Modena (TBVM) and Traditional Balsamic Vinegar of Reggio Emilia (TBVRE). The two special vinegars are very
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Each cask of a barrel set contains a blend of vinegars with different compositions and ages due to the refilling procedure. As a consequence, the mean age of vinegar can be calculated as the weighted residence time of the different aliquots of vinegars introduced through the years. A theoretical
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Viscosity is a macroscopic measure of the degree of intermolecular interaction inside the vinegar bulk and is easily determined as the resistance to flow under controlled experimental conditions. The viscosity of TBV is on average around 0.56 Pa⋅s and determines the TBV fluency as visually
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In TBV, the oxidation of ethanol to acetic acid in fermented cooked must is carried out by indigenous acetic acid bacteria naturally occurring in the environment. These bacteria produce a wide range of compounds other than acetic acid, such as sugars, acids, and volatile compounds. The chemical
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Making process of the TBV starts from freshly squeezed grape juice and finishes with sensory evaluation of the aged vinegar. From a technological perspective, several basic steps are required, including cooking of the grape must, alcoholic fermentation by yeasts, acetic oxidation by acetic acid
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The composition of TBV is very complex and not yet fully described. The classes of the major components are the sugars (mainly glucose and fructose) and organic acids (mainly acetic, gluconic, malic, tartaric, succinic acids). The classes of the minor compounds refer to volatile compounds and
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A comprehensive study of the original production procedures, the ageing conditions, and the sensory profile is not available. This and the few and often-confusing documents make the reconstruction of the true history of TBV a challenge. The term balsamico derives from the Latin word
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The aging is related to two basic concepts. The first concerns the time that vinegar spends inside the barrel set (age or residence time); the second accounts for all time-dependent changes in chemical, physical and sensorial properties (physical ripening time).
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The fermentation of sugar into alcohol (specifically, ethanol) and the later oxidation of ethanol into acetic acid occur as a two-step biological transformation of the cooked must. Both biological transformations occur inside a dedicated vessel, called
147:(HMF). Water vaporization induces the concentration of sugars, organic acids, and polyphenols, resulting in the increase of density, viscosity, and refractive index (Brix degree), and, conversely, the lowering of water activity and pH value.
1161:
Giudici, P.; Gullo, M.; Solieri, L.; Falcone, P.M. (2009). Technological and
Microbiological Aspects of Traditional Balsamic Vinegar and their influence on Quality and Sensorial Properties. Advances in Food and Nutrition Research, vol.
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Duran
Guerrero, E.; Chinnici, F.; Natali, N.; Natera Marin, R.; Riponi, C. "Development of a solid-phase extraction method applied to the determination of volatile compounds in traditional balsamic vinegar" J. Sep. Sci., 31:3030-3036
963:
Giudici, P.; M. Gullo; L. Solieri; P. M. Falcone (2009). Technological and
Microbiological Aspects of Traditional Balsamic Vinegar and their influence on Quality and Sensorial Properties. Advances in Food and Nutrition Research, vol.
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Alcoholic fermentation of sugars, acetic oxidation, aging period inside a set of wooden casks, refilling procedure throughout the years, annual withdrawal and bottling. The overall procedure is carried out on a small scale.
305:
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Antonelli, A.; Chinnici, F.; Masino, F. (2004) Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: a preliminary approach Food
Chemistry,
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Verzelloni et al., 2007 E. Verzelloni, D. Tagliazucchi and A. Conte, Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar, Food
Chemistry 105 (2007), pp.
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Density is usually intended as mass density at 20 °C, it cannot be lower than 1.24 g/mL (TBVM) and 1.20 g/mL (TBVRE); it is a measure of the extent of the solute concentration, as well as of water
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Gullo, M., De Vero, L., and
Giudici, P. (2009) Succession of Selected Strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar. Appl. Environ. Microbiol. 75, 2585–2589
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Cocchi, M., Durante, C., Grandi, M., Lambertini, P., Manzini, D., and Marchetti, A. (2006). Simultaneous determination of sugars and organic acids in aged vinegars and chemometric data analysis. Talanta 69,
137:
Cooking of the grape juice is carried out in open vessels directly heated by fire for 12–24 hours reducing the grape juice by about 50%. The production regulations require starting from a grape must with
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Color ranges from yellow/brown to brown/black during aging because of the accumulation of compounds, mainly melanoidins, from nonenzymatic reactions such as acid-catalyzed sugar degradation and Maillard
63:
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TBVM 4.5 g/100 g - TBVRE 5 g/100 g of acetic acid equivalent, the acetic acid is biologically produced in the early stages of making procedure, then it concentrates during aging.
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Falcone, P.M. and Giudici, P. (2008) Molecular Weight and Molecular Weight Distribution impacting Traditional Balsamic Vinegar ageing. Journal of Agricultural and Food Chemistry; 56(16); 7057-7066
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Depending on recipes, they may contain concentrated must, but thickeners such as modified or native starch, glucose/fructose syrup, pectins, guar gum, xanthan, carob seed, etc. are always added)
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Falcone, P.M.; P. Giudici. (2008). Molecular Weight and Molecular Weight Distribution impacting Traditional Balsamic Vinegar ageing. Journal of Agricultural and Food Chemistry; 56(16); 7057-7066
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Falcone, P. M., Verzelloni, E., Tagliazucchi, D., and Giudici, P. (2008). A rheological approach to the quantitative assessment of traditional balsamic vinegar quality. J. Food Eng. 86, 433–443
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existed, but recently the scalar fermentation has been suggested. The fermentation process is widely accepted to affect the end quality of TBV due to the several yeasts' metabolisms involved.
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Plessi, M., Bertelli, D., and Miglietta, F. (2006). Extraction and identification by GC-Ms of phenolic acids in Traditional balsamic vinegar from Modena. J. FoodCompost.Anal. 19, 49–54
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The viscosity of TBV is mainly affected by the amount of the high molecular weight melanoidin, a heterogeneous class of biopolymers that form and accumulate during the ageing process.
110:
The two Italian traditional balsamic vinegars (from Reggio Emilia on the left and Modena on the right) with protected denomination of origin, in their legally approved shaped bottles
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It is a prerequisite for their commercialization. Sensory panels are long-time, trained judges, but sensory procedures are not standardized, often leading to irreproducible scores.
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Instead of relying exclusively on naturally occurring bacteria, as described above, the intentional addition of selected bacteria strains to fermented grape must has been proposed.
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Giudici, P.; Solieri, L.; De Vero, L.; Landi, S.; Pulvirenti, A.; Rainieri, S. (2006). Le fermentazioni dell'aceto balsamico tradizionale. Ed. Diabasis, Reggio Emilia (Italy)
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composition of TBV is highly variable, depending on the alcohol, sugar, and acid content of the fermented grape must, the cooking modality, and the oxidation temperature.
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The residence time of the product inside the set of barrels is determined by the refilling and withdrawing procedure. The minimum aging time is no less than 12 years.
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Dark brown, limpid and bright, color is determined by nonenzymatic browning reaction of sugars starting on grape must cooking stage and progressing during aging.
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Gullo, M. and Giudici, P. (2006). Isolation and selection of acetic acid bacteria strains for traditional balsamic vinegar. Industrie delle Bevande 35, 345–350
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belonging to a plethora of species and genera, and occurs in anaerobic conditions. In the past, the idea of a commensalistic interaction between yeasts and
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Determination of the monosaccharide and alcohol content of balsamic and other vinegars by enzymatic methods Agric. Biol. Chem. Volume 52, 1988. Pages: 25
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The oldest and most detailed description of the method and techniques for the production of balsamic vinegar is reported in a letter written in 1862 by
269:
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Mix of the starting materials, facultative maturation in a single barrel and bottling. The overall procedure is carried out on an industrial scale.
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Giudici, P.; Falcone, P.M.; Scacco, A.; Lanza, M.C. (2009). Analisi Sensoriale dell’Aceto Balsamico Tradizionale. Industrie delle Bevande, 38:27-42
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Lemmetti F., Giudici, P. Gestione della batteria e qualità dell'aceto balsamico tradizionale. Industrie delle Bevande, 39, agosto, p. 7-16 (2010).
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Benedetti, B. (2004). Fatti in casa l’aceto balsamico. Manuale illustrato per la formazione conduzione di una acetaia. Il Fiorino, Modena (Italy)
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starting from cooked grape musts without the adding of other substances, whereas BVM is a blend of concentrated grape musts, wine vinegars, and
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Disciplinare di produzione, Aceto Balsamico Tradizionale di Reggio Emilia, MiPAF, May 15, 2000 (G.U. Repubblica Italiana), No.124, May 30, 2000
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TBVM 1.24 g/mL - TBVRE 1.20 g/mL The relatively high density is the result of the water evaporation during the long aging period.
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The product is sealed inside various kind of bottles (minimum 250 mL of capacity) or single-dose plastic packages (maximum 25 mL)
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Lemmetti F., Giudici, P. Bilancio di massa ed età dell'aceto balsamico tradizionale. Industrie delle Bevande, 39, dicembre, p.18-28 (2010).
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Disciplinare di produzione, Aceto Balsamico Tradizionale di Modena, MiPAF, May 15, 2000 (G.U. Repubblica Italiana), No.124, May 30, 2000
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1057:
Giudici, P. and Rinaldi, G. (2007). A theoretical model to predict the age of traditional balsamic vinegar. J. Food Eng. 82, 121–127
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Donizo, Acta Comitissae Mathildis (Retrieved from: Donizone, 2008. Vita di Matilde di Canossa. (Golinelli, P. Ed.). Jaca Book
106:
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Vinegar Research Team of the Department of Agricultural and Food Sciences - University of Modena and Reggio Emilia (Italy)
765:) - the basis of vineyards ampelographic is imposed by law, but the permitted vines can grow outside the Modena province
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Giudici, P.; Falcone, P. (2009) Sensory Analysis of Traditional Balsamic Vinegar, Industrie delle Bevande, 38: 27-42
59:
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Simpson, J. (2003). Spanish Agriculture: The Long Siesta. Cambridge University Press, Cambridge, pp. 1765–1965
92:
system used in Spain after the Napoleonic Wars which spread abroad after the second half of the 19th century.
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66:(PGI) system.) Although the names are similar, TBV and the inexpensive imitation BVM are very different.
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The flow properties are very similar to the TBV ones, but they originate from the adding of thickeners.
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1003:
Saccani, F. and Ferrari Amorotti, V. (1999). II balsamico della tradizione secolare. Artestampa, Modena
47:
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Vinegars of the World. L. Solieri and P. Giudici P. Eds. Springer-Verlag Italia S.r.l. (Milan, Italy)
762:
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Flow index indicates the deviation of the flowing properties from the linearity (Newtonian behavior).
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6 g/100 g of acetic acid equivalent. The acetic acid comes from the starting ingredients.
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Cooked must from grapes harvested in Modena or Reggio Emilia provinces of permitted vine cultivars
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Residence Time limits obtained for the barrel sample as a function of evaporation and withdrawing
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Mix of the starting materials and packaging. The procedure is carried out at industrial scale.
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pH is usually lower than 3; it is a measure of the extent of carboxylic acids dissociation.
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Refractive index is usually expressed with Brix scale and reaches on average 73 °Bx.
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1.06 g/mL Higher density values depend on the degree of grape must concentration.
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Refilling and vectorial concentration model in Traditional Balsamic Vinegar production
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Refilling and vectorial concentration model in Traditional Balsamic Vinegar production
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Dark brown, limpid and bright, brown colour can be enhanced by added caramel (E150d)
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Dark brown, limpid and bright, brown colour can be enhanced by added caramel (E150d)
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Concentrated and sulphitated grape musts, wine vinegar and optional caramel (max 2%
62:(PDO) system, fetching higher prices. (BVM has lesser protection under the European
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Viscosity is lower than TBV ones, although it can be enhanced by adding caramel.
300:{\displaystyle {\textit {Yield}}={\frac {\textit {mTBV}}{\textit {mREFILLING}}}}
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39:
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Lemmetti F., Giudici P. L'età conta. VQ, vite vino e qualità, 8, 30-36 (2010).
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to his friend Pio Fabriani, in which he describes the secrets of his family's
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The product is sealed inside various kinds of packages of different capacity
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Not required: Higher density values are possible as a function of recipes.
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The Making of Traditional Balsamic Vinegar of Modena - Aceto Balsamico
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The Making of Traditional Balsamic Vinegar of Modena - Aceto Balsamico
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assessed according to procedures in use to assign sensory judgements.
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from 15 to 25 liters. Each cask has a hole on the top, the so-called
50:" (BVM), Traditional Balsamic Vinegar (TBV) is produced from cooked
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The product is sealed inside the patented 100 mL glass bottle
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Vinegars and Acetic Acid Bacteria 2005 International Symposium
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Configuration and capacity of the barrel set used in the model
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160:. The fermentation of sugar into alcohol is carried out by
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The most relevant physical properties of the TBV are:
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Italian products with protected designation of origin
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103:(the vinegar-cellar where balsamic vinegar is made).
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at least 12 years, and protected under the European
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923:
919:
914:
724:
693:
453:Median (mg/kg)
335:Soluble solids
316:
290:
285:
283:
274:
273:
271:
268:
267:
237:
220:
195:
186:
174:
153:
135:
126:
117:
80:
26:) is a type of
17:
12:
11:
5:
1612:
1602:
1601:
1596:
1591:
1586:
1581:
1576:
1561:
1560:
1548:
1525:
1524:
1522:
1517:
1509:
1506:
1505:
1503:
1498:
1493:
1488:
1483:
1478:
1473:
1467:
1464:
1463:
1461:
1460:
1455:
1453:Sherry vinegar
1450:
1449:
1448:
1438:
1433:
1428:
1423:
1418:
1417:
1416:
1406:
1401:
1393:
1390:
1389:
1382:
1381:
1374:
1367:
1359:
1353:
1352:
1346:
1340:
1335:
1330:
1323:
1322:External links
1320:
1318:
1317:
1308:
1296:
1284:
1270:
1261:
1251:
1241:
1231:
1222:
1212:
1200:
1191:
1182:
1173:
1164:
1154:
1145:
1136:
1126:
1117:
1101:
1059:
1047:
1038:
1026:
1014:
1005:
996:
987:
978:
966:
956:
947:
937:
935:
932:
929:
928:
916:
915:
913:
910:
907:
906:
903:
900:
897:
893:
892:
889:
886:
883:
879:
878:
875:
872:
869:
865:
864:
861:
858:
855:
851:
850:
847:
844:
841:
837:
836:
832:
831:
828:
825:
822:
818:
817:
814:
811:
808:
804:
803:
799:
798:
795:
792:
789:
785:
784:
781:
778:
774:
770:
769:
766:
759:
756:
752:
751:
747:
746:
743:
740:
737:
723:
720:
719:
718:
715:
711:
707:
704:
700:
692:
689:
682:
681:
679:
677:
673:
672:
670:
668:
664:
663:
660:
657:
651:
650:
647:
644:
638:
637:
634:
631:
625:
624:
621:
618:
616:Phenolic acids
612:
611:
608:
605:
601:
600:
597:
594:
588:
587:
584:
581:
575:
574:
571:
568:
562:
561:
558:
555:
549:
548:
545:
542:
536:
535:
532:
529:
523:
522:
519:
516:
510:
509:
506:
503:
497:
496:
493:
490:
484:
483:
480:
477:
471:
470:
467:
464:
458:
457:
454:
451:
447:
446:
443:
440:
434:
433:
430:
427:
421:
420:
417:
414:
408:
407:
404:
401:
395:
394:
391:
388:
382:
381:
378:
375:
369:
368:
365:
362:
356:
355:
352:
349:
343:
342:
339:
338:739 (73.9°Bx)
336:
332:
331:
328:
325:
315:
312:
282:
236:
233:
219:
216:
194:
193:The barrel set
191:
185:
182:
173:
170:
152:
149:
134:
131:
125:
122:
116:
113:
79:
76:
40:Emilia-Romagna
15:
9:
6:
4:
3:
2:
1611:
1600:
1597:
1595:
1592:
1590:
1587:
1585:
1584:Reggio Emilia
1582:
1580:
1577:
1575:
1572:
1571:
1569:
1559:
1554:
1549:
1547:
1537:
1536:
1533:
1521:
1518:
1516:
1515:
1511:
1507:
1502:
1499:
1497:
1496:Shrub (drink)
1494:
1492:
1489:
1487:
1484:
1482:
1479:
1477:
1474:
1472:
1469:
1465:
1459:
1456:
1454:
1451:
1447:
1444:
1443:
1442:
1439:
1437:
1434:
1432:
1429:
1427:
1424:
1422:
1421:Black vinegar
1419:
1415:
1412:
1411:
1410:
1407:
1405:
1402:
1399:
1396:
1395:
1391:
1387:
1380:
1375:
1373:
1368:
1366:
1361:
1360:
1357:
1350:
1347:
1344:
1341:
1339:
1336:
1334:
1331:
1329:
1326:
1325:
1312:
1306:- April, 2010
1305:
1300:
1291:
1289:
1279:
1277:
1275:
1265:
1255:
1245:
1235:
1226:
1216:
1207:
1205:
1195:
1186:
1177:
1168:
1158:
1149:
1140:
1130:
1121:
1112:
1110:
1108:
1106:
1097:
1091:
1077:on 2011-07-22
1076:
1072:
1066:
1064:
1054:
1052:
1042:
1033:
1031:
1021:
1019:
1009:
1000:
991:
982:
976:
970:
960:
951:
942:
938:
926:
921:
917:
905:Not required
904:
902:Not required
901:
898:
895:
894:
890:
887:
884:
881:
880:
876:
873:
870:
867:
866:
863:Not required
862:
859:
856:
853:
852:
848:
845:
842:
839:
838:
833:
829:
826:
823:
820:
819:
815:
812:
809:
806:
805:
802:Distribution
800:
796:
793:
790:
787:
786:
782:
779:
775:
772:
771:
767:
764:
760:
757:
754:
753:
748:
744:
741:
738:
736:
735:
732:
731:(optional).
730:
716:
712:
708:
705:
701:
698:
697:
696:
688:
680:
678:
675:
674:
671:
669:
666:
665:
661:
658:
656:
653:
652:
648:
645:
643:
640:
639:
635:
632:
630:
627:
626:
622:
619:
617:
614:
613:
609:
607:Mean (mg/kg)
606:
603:
602:
598:
595:
593:
590:
589:
585:
582:
580:
577:
576:
572:
569:
567:
564:
563:
559:
556:
554:
551:
550:
546:
543:
541:
538:
537:
533:
530:
528:
525:
524:
520:
517:
515:
512:
511:
507:
504:
502:
499:
498:
494:
491:
489:
486:
485:
481:
478:
476:
473:
472:
468:
465:
463:
460:
459:
455:
452:
449:
448:
444:
441:
439:
436:
435:
431:
428:
426:
425:Gluconic acid
423:
422:
418:
415:
413:
410:
409:
405:
402:
400:
397:
396:
392:
389:
387:
386:Succinic acid
384:
383:
379:
376:
374:
373:Tartaric acid
371:
370:
366:
363:
361:
358:
357:
353:
350:
348:
345:
344:
340:
337:
334:
333:
322:
311:
307:
280:
261:
253:
249:
241:
235:Age and yield
232:
224:
211:
207:
205:
201:
190:
181:
178:
169:
167:
163:
159:
148:
146:
141:
130:
121:
115:Legal aspects
108:
104:
102:
98:
93:
91:
86:
71:
67:
65:
61:
57:
53:
49:
45:
41:
37:
33:
32:Reggio Emilia
29:
25:
21:
1512:
1441:Rice vinegar
1413:
1311:
1299:
1264:
1254:
1244:
1234:
1225:
1215:
1194:
1185:
1176:
1167:
1157:
1148:
1139:
1129:
1120:
1079:. Retrieved
1075:the original
1041:
1008:
999:
990:
981:
969:
959:
950:
941:
920:
788:Legal aging
725:
703:evaporation.
694:
685:
327:Mean (g/Kg)
308:
266:
246:
229:
203:
199:
196:
187:
179:
175:
157:
154:
136:
127:
118:
100:
94:
84:
81:
42:, region of
23:
19:
18:
1514:Acetobacter
1458:Vinaigrette
1398:Acetic acid
1134:88(1):63-68
750:Production
438:Lactic acid
399:Acetic acid
1568:Categories
1491:Sekanjabin
1081:2010-05-04
934:References
882:Viscosity
710:reactions.
412:Malic acid
292:mREFILLING
52:grape must
1239:1166–1175
1220:4784–4792
807:Bottling
642:Flavonols
629:Flavanols
475:Aldehydes
204:cocchiume
200:cocchiume
1501:Switchel
1471:Honeygar
1351:- Part 2
1345:- Part 1
1090:cite web
925:Download
821:Pricing
592:Terpenes
566:Lactones
501:Acetates
462:Alcohols
360:Fructose
206:itself.
138:15
85:balsamum
1594:Vinegar
1532:Portals
1386:Vinegar
1259:564–571
1115:.......
868:Colour
729:caramel
655:Tannins
579:Phenols
553:Ketones
367:±30.37
364:210.14
354:±30.45
351:230.60
347:Glucose
158:badessa
101:acetaia
78:History
1589:Modena
1476:Oxymel
1249:(2008)
659:349.0
646:241.4
633:304.2
620:606.0
596:10.01
514:Esters
432:±12.7
341:±10.5
162:yeasts
90:Solera
36:Modena
1546:Italy
1481:Posca
912:Notes
662:19.5
649:14.9
636:13.0
557:0.77
544:1773
531:1.36
518:0.71
505:2.61
492:15.4
488:Acids
479:1.94
466:18.4
445:±0.7
429:18.7
419:±3.2
416:10.4
406:±4.5
403:18.8
393:±7.0
380:±2.5
276:Yield
184:Aging
44:Italy
1558:Food
1096:link
623:7.9
583:105
570:4.5
442:1.2
390:5.0
377:7.8
287:mTBV
56:aged
34:and
22:(or
964:58.
763:w/w
610:SD
456:SD
330:SD
156:the
140:°Bx
38:in
1570::
1287:^
1273:^
1203:^
1162:58
1104:^
1092:}}
1088:{{
1062:^
1050:^
1029:^
1017:^
599:-
586:-
573:-
560:-
547:-
534:-
521:-
508:-
495:-
482:-
469:-
54:,
1534::
1378:e
1371:t
1364:v
1098:)
1084:.
281:=
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
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