BALSMICO
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12 Nov 2024 01:32:03 pm.
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Traditional balsamico is drawn from the juice of fresh-harvested white grapes,
typically boiled to have a minimum sugar concentration of 30% or more. It is a must
after fermentation and with a slow aging process for further concentration of flavors.
As flavor intensifies over the years, with the vinegar stored in wooden barrels, it
becomes sweet, more dense, and rich in concentration. During this time, a portion of
the liquid evaporates and is called the angel's share, a terminology also used in the
production of other types of alcoholic products.
After 12 years or more, the product can be drawn for use. After the aging
period of time (12, 18 or 25 years), a small portion is withdrawn from the smallest
wooden barrel, and each barrel is then topped up with the contents of the next larger
barrel. Freshly reduced cooked essential stuff is added to the largest barrel, and every
year, the drawing and topping up process is repeated again and again .This process
where the product is distributed from the oldest barrel and then refilled from the next
oldest vintage barrel is called solera or in perpetuum.
Uses
It is also used in small quantity to enhance the flavor steaks, eggs, or
grilled fish, as well as on fresh fruits such as strawberries, pears and on plain custard
gelatin. It is commonly used as a dressing for caprese salads. Traditional vinegar can
be taken in a small glass to finish off the lunch.
Contemporary expert cooks use traditional Balsamico of Modena PDO
and Balsmico of Modena PGI in small quantities in simple dishes where the balsamic
vinegar's complex tastes are highlighted, using it to increase the texture dishes like
scallops or shrimps, or on simple pastas and riosotti.
Physical properties
The most relevant physical properties of the TBV are:
• pH is usually lower than 3; it is a measure of the extent of carboxylic acids
dissociation.
• Density is usually intended as mass density at 20 °C, it cannot be lower than
1.24 g/mL (TBVM) and 1.20 g/mL (TBVRE); it is a measure of the extent of
the solute concentration, as well as of water evaporation.
• Refractive index is usually expressed with Brix scale and reaches on average
73 °Bx.• Color ranges from yellow/brown to brown/black during aging because of the
accumulation of compounds, mainly melanoidins, from nonenzymatic
reactions such as acid-catalyzed sugar degradation and Maillard reactions.
• Viscosity is a macroscopic measure of the degree of intermolecular interaction
inside the vinegar bulk and is easily determined as the resistance to flow under
controlled experimental conditions. The viscosity of TBV is on average
around 0.56 Pa⋅It determines the TBV fluency as visually assessed according
to procedures in use to assign sensory judgements.
• Flow index indicates the deviation of the flowing properties from the linearity
(Newtonian behavior).
TBV compared to BVM and other balsamic products
From a legal point of view, TBV is categorized as "food condiment", while BVM is a
"wine vinegar". BVM can be produced without an aging period, whereas TBV gains
its particular features during a long aging period fixed by law at no less than 12 years.
TBV is the only condiment in the world produced starting from cooked grape musts
without the adding of other substances, whereas BVM is a blend of concentrated
grape musts, wine vinegars, and caramel.
Traditional balsamic vinegar, Balsamic vinegar of Modena & Other balsamic
condiments
Production
Starting materials Cooked must from grapes harvested in Modena or Reggio Emilia
provinces of permitted vine cultivars Concentrated and sulphitated grape musts, wine
vinegar and optional caramel (max 2% w/w) - the basis of vineyards ampelographic is
imposed by law, but the permitted vines can grow outside the Modena province
Depending on recipes, they may contain concentrated must, but thickeners such as
modified or native starch, glucose/fructose syrup, pectins, guar gum, xanthan, carob
seed, etc. are always added)
Making procedure Alcoholic fermentation of sugars, acetic oxidation, aging period
inside a set of wooden casks, refilling procedure throughout the years, annual
withdrawal and bottling. The overall procedure is carried out on a small scale. Mix of
the starting materials, facultative maturation in a single barrel and bottling. The
overall procedure is carried out on an industrial scale. Mix of the starting materials
and packaging. The procedure is carried out at industrial scale.Legal aging The residence time of the product inside the set of barrels is determined
by the refilling and withdrawing procedure. The minimum aging time is no less than
12 years. The minimum aging time is no less than 60 days. No minimum limit for
aging.
Distribution
Bottling The product is sealed inside the patented 100 mL glass bottle The product is
sealed inside various kind of bottles (minimum 250 mL of capacity) or single-dose
plastic packages (maximum 25 mL) The product is sealed inside various kinds of
packages of different capacity
Price Ranging between 40 and 250 euros Ranging between 2 and 40 euros and
Ranging between 2 and 350 euros
Characteristics
Minimum density TBVM 1.24 g/mL - TBVRE 1.20 g/mL The relatively high density
is the result of the water evaporation during the long aging period. 1.06 g/mL Higher
density values depend on the degree of grape must concentration. Not required:
Higher density values are possible as a function of recipes.
Minimum of total acidity TBVM 4.5 g/100 g - TBVRE 5 g/100 g of acetic
acid equivalent, the acetic acid is biologically produced in the early stages of making
procedure, then it concentrates during aging. 6 g/100 g of acetic acid equivalent. The
acetic acid comes from the starting ingredients. Colour Dark brown, limpid and bright,
color is determined by nonenzymatic browning reaction of sugars starting on grape
must cooking stage and progressing during aging. Dark brown, limpid and bright,
brown colour can be enhanced by added caramel (E150d) Dark brown, lim.
Viscosity The viscosity of TBV is mainly affected by the amount of the high
molecular weight melanoidin, a heterogeneous class of biopolymers that form and
accumulate during the ageing process. Viscosity is lower than TBV ones, although it
can be enhanced by adding caramel. The flow properties are very similar to the TBV
ones, but they originate from the adding of thickeners.
Sensory evaluation It is a prerequisite for their commercialization. Sensory
panels are long-time, trained judges, but sensory procedures are not standardized,
often leading to irreproducible scores. Not required Not required.
Balsamic Vinegar vs. Regular Vinegar
Vinegar, an old kitchen staple for centuries, is a versatile condiment that adds
depth and taste to different types of dishes. But within vinegar, a hidden wonder that
stands out for its complex, deept, and unique flavor. Many people often wonder how
balsamico vinegar is different from regular vinegar, and in this article, we will unravel
the delightful mystery behind these two distinct condiments.
The Basics: Vinegar Explained
Before plunging into the different variations of balsamic vinegar, it’s
important to understand the fundamental concept of vinegar. As a matter of fact,
vinegar is an acidic in nature made through fermentation, typically involving ethyl
alcohol, which is converted into acetic acid by a bacteria found in acetic acid. This
acidic nature is what gives vinegar its characteristic tang and sharpness.
Regular Vinegar: The Everyday Staple
Regular vinegar, also known as white vinegar or distilled vinegar, is the most
common type of vinegar found in households across the globe. It’s typically made
from fermented grains such as corn, wheat, or rice, and after a refining process to
remove impurities and unwanted flavors, comes out as a clear and colorless regular
vinegar.
The most distinctive feature of regular vinegar is its sharp and stinging acidity.
That is why it is used for its acidic properties as a preservative. Its is used span from
pickling vegetables to cleaning kitchen surfaces, it kills microorganisms and harmful
bacteria by its acidic nature.
Regular vinegar is readily available and budget-friendly.
Balsamic Vinegar: The Tonic of Modena
It is a product of centuries-old tradition and technical craftsmanship. Unlike
regular vinegar, balsamico vinegar is made from crushed grape juice, typically from
the Trebbiano grape variety, which undergoes a thorough aging process.
The defining characteristic of balsamico vinegar is its rich, dark color and syrup like
viscosity. Its dark hue is because of extended aging in wooden barrels, where the
vinegar slowly undergoes a transformation, developing its complex flavors and aroma.The aging process of balsamic vinegar can last from a few years to several decades,
with the vinegar passing through a series of barrels made from different types of wood,
like of oak, cherry, and chestnut. Each type of wood imparts its unique flavors and
contributes to the overall complexity of the vinegar.
The flavor description of balsamic vinegar is a mixture of sweet and tangy notes with
hints of fruit, wood, and sometimes even a touch of caramel. Its sweetness is entirely
natural and comes from the grapes themselves, as there is no added sugar in balsamic
vinegar.
Balsamic vinegar is more than a flavor, it’s a cookery gem which supplements a wide
range of dishes. Its versatile nature allows it to be used in salad dressings, marinades,
reductions, and even drizzled over fresh fruits or aged cheeses. The delicate balance
of acidity and sweetness makes it a fantastic accompaniment to both types of recipes
either savory or sweet.
Authenticity Matters
While exploring the world of balsamico vinegar, it’s important to have a comparison
between authentic, traditional balsamic vinegar and the more common commercial
types. Traditional balsamic vinegar, often labeled as “Aceto Balsamico Tradizionale,”
is the essence of balsamico distinction. It is processed by strictly applying the old
traditional methods for aging from 12 years minimum or more.
Whereas, commercially produced balsamic vinegar, even they are flavorful, are
usually a mixture of old and newly produced vinegars, with added sugar and
thickeners. These types may not have the depth and authenticity of their traditional
counterparts.
Conclusion:
When we take tour of vinegar realm, balsamic vinegar comes out as a singular
winner to a time-tested and honored craftsmanship and flavor complexity. While
regular vinegar serves as a trusted workhorse in the kitchen, balsamic vinegar offers a
unique and sophisticated flavor profile that can elevate cousine creations to new
heights.
The difference between balsamic vinegar and regular vinegar is not only in
their ingredients and production/refinement processes but also in their flavor,
appearance, and kitchen applications. So, the next time you reach for a bottle of
vinegar, consider the delightful mystery of balsamic vinegar and its complex and deep
savor and taste in your favorite dishes. Whether you drizzle it over a Caprese salad or used to glaze a roast, balsamic vinegar is a kitchen cousine treasure that adds a touch
of elegance to any meal.
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