Valutazione dei costituenti principali di aceti balsamici tradizionali prodotti nella provincia di Modena

The composition properties of 14 barrels sets of aged Traditional Balsamic Vinegar were analysed to examine its production in Modena area. Different chemical parameters were valuated: total, fixed and volatile acidity, density, reducing sugars, glycerol and ethanol. Also proline, the main aminoacid in grape, and polyphenols, natural healthful substances with antioxidant properties, were determined. The obtained results showed a significant variability, related to the handmade procedure of vinegar processing. However these results were in agreement with data indicated in the last researches, corresponding to the typical chemical characteristics of this product.