Aging, balsamic vinegar

Cirlini, M., Caligiani, A., and Palla, G. (2009). Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegar. Food Chem. 112, 51-56. 

Falcone, P. M. and Giudici, P. (2008). Molecular size and molecular size distribution affecting traditional balsamic vinegar ageing. J. Agric. Food Chem. 56, 7057-7066. 

The aim of fhis paper is to evaluate the evolution of some thermal and rheological properties of the traditional balsamic vinegar during the aging process in order to obtain physical indices useful to differentiate the traditional product from the commercial imitative ones. 

Six samples taken from fhe same acefification battery of six casks (1-6 6 younger 1 older) of "Acefo Balsamico Tradizionale di Reggio Emilia" aged befween 3 and 25 years, provided by a local producer, were analyzed. Two balsamic vinegars (C), represenfafive of the commercial, nontraditional, products were purchased in a local market. 

Chemical Properties of Samples of Balsamic Vinegar during Aging and of the Two Commercial Products... 

Thermograms of traditional balsamic vinegar during aging. 

Tg, Tg, T m, Tr and Melting Enthalpy of Water (AHm) of Traditional Balsamic Vinegars Differently Aged and of Commercial Balsamic Vinegar... 

Viscosity of differently aged traditional balsamic vinegar (samples 1-6) and of commercial balsamic products (C, average of two samples). 

Calabrese, M., Stancher, B., and Del Signore, A. Proline isomerisation in traditional balsamic vinegar from Modena as a function of ageing period, Ital. Food Beverage Techno ., 27,11, 2002. 

Fig. 2.4 Aging of traditional balsamic vinegar production. Wine and vinegar are refilled from a larger volume of barrel to a smaller barrel per year (Picture taken by author at the Traditional Balsamic Vinegar Museum, Modena, Italy)...

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