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Traditional Balsamic Vinegar as Coded by Us

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Abstract

There are several descriptions of how to make balsamic vinegars. Benedetti mentions 21 traditional methods that are still practised on a household level (Benedetti 2004); some of these are quite unusual, others are reasonable but very generic. Recently, a procedure was patented (Patent BO2011A000132) perfectly compatible with the product regulations for TBV, which clearly sets out all the steps for TBV production. Ideally, the process is divided into four main stages, with a separate description of the characteristics of the grapes. The stages are: cooking of grape must (GM), alcoholic fermentation of cooked must (CKM), acetic fermentation of base wine (BW), and maturation. The latter includes the chemical and physical transformations that occur during all stages, beginning with Maillard reactions generated by the heat treatment of the must, and ending with the same Maillard reactions in the barrel set. In the intermediate stages, two important microbiological transformations occur: alcoholic and acetic acid fermentations.

Keywords

  • Titratable Acidity
  • Maillard Reaction
  • Gluconic Acid
  • Alcoholic Fermentation
  • Grape Variety

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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Giudici, P., Lemmetti, F., Mazza, S. (2015). Traditional Balsamic Vinegar as Coded by Us. In: Balsamic Vinegars. Springer, Cham. https://doi.org/10.1007/978-3-319-13758-2_5

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