Description
Traditional balsamic vinegar made from fermented white Trebbiano grape juice.
Technical
Balsamic vinegar is made through a generations-old tradition of fermenting the juice of white Trebbiano grapes with a type of acetobacter bacteria, resulting in a complex and nuanced flavor profile that is aged for a minimum of 12 years in a series of wooden barrels.
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
6-12 years
6 months – 12 years
Equipment
Wooden barrelsFermentation vessels
Sensory Profile
Aroma ()