Description
A type of vinegar made from white Trebbiano grapes, aged for a minimum of 12 years.
Technical
Balsamic vinegar is produced through a fermentation process, where the natural yeast and bacteria on the grapes convert the sugars into acetic acid, resulting in a concentrated and flavorful vinegar.
Science
Primary Reaction
Oxidation of ethanol to acetic acid
Parameters
Temperature
20°C optimal
15°C to 25°C range
Temperature range for fermentation
Time
18 years
12 years – 25 years
Equipment
wooden barrelsceramic containersaging cellars
Sensory Profile
Aroma ()