The Ageing of Balsamics: Residence Time, Maturity, and Yield
作者： Paolo Giudici , Federico Lemmetti , Stefano Mazza
DOI: 10.1007/978-3-319-13758-2_6
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摘要: It is a common opinion that “matured”, referring to balsamics, means selective products of high quality and special sensorial properties. This general idea supported by advertisements, marketing strategies, gourmets, chefs, dealers widespread on the Internet. obvious balsamic age considered very distinctive trait, many claim or fake improbable 100 years. In this chapter, maturity TBV are clearly defined: first time residence (RT) in barrel set, second degree chemical physical modification occurred during RT. The procedure refilling set produces blending vinegars different RT each barrel. To calculate actual tapped off, mathematical model was developed. During extended ageing period, lot modifications occur, transforming rheological properties TBV.
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