The term “balsamic” is widespread and popular all over the world of vinegar and fancy foods; it is used generally to refer to vinegars and sauces with a sweet and sour taste. However, the original is the European Protected Denomination, registered as “Aceto Balsamico Tradizionale of Modena, or of Reggio Emilia” that should not be confused with the “Aceto Balsamico di Modena” very similar in the name, but completely different for technology, raw material, quality, and sensorial properties. Traditional balsamic vinegar is made by a peculiar procedure, that starts with a thermal concentration of freshly squeezed grape juice, followed by alcoholic and acetic fermentations and, finally, long aging in a wooden barrel set, by a procedure which requires a partial transfer of vinegar from cask to cask with the consequential blending of vinegars of different ages. In addition, water transfer occurs across the wood of the barrels, the result being an increase of solute concentration of the vinegar. The chemical and physical transformations of the vinegar are mainly directed by the low water activity of the vinegar. High-molecular polymeric compounds are the main and characteristic constituents of original and old traditional balsamic vinegar, and the major cause of its rheological and sensorial properties.

Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties / Giudici, Paolo; Gullo, Maria; Solieri, Lisa; Falcone, Pasquale Massimiliano. - STAMPA. - 58:(2009), pp. 137-182. [10.1016/S1043-4526(09)58004-7]

Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties

GIUDICI, Paolo;GULLO, Maria;SOLIERI, lisa;FALCONE, Pasquale Massimiliano
2009

Abstract

The term “balsamic” is widespread and popular all over the world of vinegar and fancy foods; it is used generally to refer to vinegars and sauces with a sweet and sour taste. However, the original is the European Protected Denomination, registered as “Aceto Balsamico Tradizionale of Modena, or of Reggio Emilia” that should not be confused with the “Aceto Balsamico di Modena” very similar in the name, but completely different for technology, raw material, quality, and sensorial properties. Traditional balsamic vinegar is made by a peculiar procedure, that starts with a thermal concentration of freshly squeezed grape juice, followed by alcoholic and acetic fermentations and, finally, long aging in a wooden barrel set, by a procedure which requires a partial transfer of vinegar from cask to cask with the consequential blending of vinegars of different ages. In addition, water transfer occurs across the wood of the barrels, the result being an increase of solute concentration of the vinegar. The chemical and physical transformations of the vinegar are mainly directed by the low water activity of the vinegar. High-molecular polymeric compounds are the main and characteristic constituents of original and old traditional balsamic vinegar, and the major cause of its rheological and sensorial properties.
2009
Advances in Food and Nutrition Research
STATI UNITI D'AMERICA
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties / Giudici, Paolo; Gullo, Maria; Solieri, Lisa; Falcone, Pasquale Massimiliano. - STAMPA. - 58:(2009), pp. 137-182. [10.1016/S1043-4526(09)58004-7]
Giudici, Paolo; Gullo, Maria; Solieri, Lisa; Falcone, Pasquale Massimiliano
File in questo prodotto:
File Dimensione Formato  
review_advance.pdf

Accesso riservato

Descrizione: Articolo principale
Tipologia: Versione pubblicata dall'editore
Dimensione 1.2 MB
Formato Adobe PDF
1.2 MB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Licenza Creative Commons
I metadati presenti in IRIS UNIMORE sono rilasciati con licenza Creative Commons CC0 1.0 Universal, mentre i file delle pubblicazioni sono rilasciati con licenza Attribuzione 4.0 Internazionale (CC BY 4.0), salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/635345
Citazioni
  • ???jsp.display-item.citation.pmc??? 11
  • Scopus 44
  • ???jsp.display-item.citation.isi??? 41
social impact