Chapter 4 Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties

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