Aceto Balsamico Tradizionale is obtained through a long ageing of concentrated must in five or six barrels of decreasing capacity. During this time, a long with annual product drawing water evaporation occurs. When ABT is extracted from the smallest cask, an equal volume of partially aged product is transferred from the previous barrel, and so on up to the largest one where cooked must is added. The volume is kept constant by transferring periodically aliquots of the product from one cask to the following one

Ageing of Aceto Balsamico Tradizionale: a mathematical model / Masino, Francesca; D., Sanarico; Antonelli, Andrea; Giudici, Paolo. - STAMPA. - -:(2005), pp. 93-93. ((Intervento presentato al convegno Vinegars and Acetic Acid Bacteria tenutosi a Reggio Emilia nel 8/12 maggio 2005.

Ageing of Aceto Balsamico Tradizionale: a mathematical model

MASINO, Francesca;ANTONELLI, Andrea;GIUDICI, Paolo
2005

Abstract

Aceto Balsamico Tradizionale is obtained through a long ageing of concentrated must in five or six barrels of decreasing capacity. During this time, a long with annual product drawing water evaporation occurs. When ABT is extracted from the smallest cask, an equal volume of partially aged product is transferred from the previous barrel, and so on up to the largest one where cooked must is added. The volume is kept constant by transferring periodically aliquots of the product from one cask to the following one
Vinegars and Acetic Acid Bacteria
Reggio Emilia
8/12 maggio 2005
Masino, Francesca; D., Sanarico; Antonelli, Andrea; Giudici, Paolo
Ageing of Aceto Balsamico Tradizionale: a mathematical model / Masino, Francesca; D., Sanarico; Antonelli, Andrea; Giudici, Paolo. - STAMPA. - -:(2005), pp. 93-93. ((Intervento presentato al convegno Vinegars and Acetic Acid Bacteria tenutosi a Reggio Emilia nel 8/12 maggio 2005.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11380/465968
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