PRODUCING BALSAMIC VINEGAR
Making process of the Balsamic vinegar starts from freshly squeezed grape…
Making process of the Balsamic vinegar starts from freshly squeezed grape juice and finishes with sensory evaluation of the aged vinegar.
From a technological perspective, basic steps are cooking of the grape must, alcoholic fermentation by yeasts, acetic oxidation by acetic acid bacteria, and slow aging within a barrel set (12-25 years).
Cooking of the grape juice is carried out in open vessels directly heated by fire for 12 – 24 hours reducing the grape juice by about 50%. It is possible to find cooked musts with sugar concentration beyond 50°.