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

[International Book - PMID: 19878859 PubMed - indexed for MEDLINE]Short abstract. Traditional balsamic vinegar (TBV) is made by a peculiar procedure, that starts with a thermal concentration of freshly squeezedgrape juice, followed by alcoholic and acetic fermentations and, finally, long aging in a wooden barrel set, requiring a volume partial transfer fromcask to cask with the consequential blending of vinegars of different ages. The chemical and physical transformations of the vinegar are mainlydriven by the low water activity of the vinegar. The time-dependent accumulation of polymeric melanoidins is the major cause of its rheologicaland sensory behavior of the original and hold TBV.