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Traditional Balsamic Vinegar

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Vinegars of the World

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.

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Authors and Affiliations

  1. Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, via Amendola 2, Reggio Emilia, Italy

    Paolo Giudici, Maria Gullo & Lisa Solieri

Authors
  1. Paolo Giudici
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  2. Maria Gullo
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  3. Lisa Solieri
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Editors and Affiliations

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

    Paolo Giudici

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Giudici, P., Gullo, M., Solieri, L. (2009). Traditional Balsamic Vinegar. In: Solieri, L., Giudici, P. (eds) Vinegars of the World. Springer, Milano. https://doi.org/10.1007/978-88-470-0866-3_10

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