Traditional Balsamic Vinegar of Reggio Emilia PDO 12 Years Old "Lobster Seal" + Glass tic

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Plessi M, Monzani A, Coppini D (1989) Quantitative determination of acid and derivatives in balsamic and other vinegars. Sci Aliment 9:179–182 Saccani F (1998b) Considerazioni sul modo di produrre il ‘balsamico’ alla corte Estense. In: Il balsamico della tradizione secolare. Edizioni El Quatr’ari Spilamberto, Modena Mazza S, Muruoka Y (2008) Vinegar through the ages. In: Giudici P, Solieri L (eds) Vinegars of the world. Springer, Milan, pp 17–39 Following conferral, the specific quality of the product is identified and the seals bearing the Consortium mark awarded according to category. Giudici P, Gullo M, Solieri L, Falcone PM (2009) Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties. In: Taylor SL (ed) Advances in food and nutrition research, vol 58. Academic, San Diego, CA, p 137

In 1598, the Este court moved from Ferrara to Modena and vinegar-making quarters were established in the attic space of the ducal palace. From this well-hidden, protected place came a very special product, which was given the name "balsamic vinegar" in 1747. A few decades later, in the 19 th century, balsamic vinegar begins to be appreciated internationally; in fact, it was featured at the most important exhibitions of the time, from Florence to Brussels. Also in the 19 th century, the first ‘dynasties’ of balsamic producers were established, some of which are still in business today, and members of the Consortium of Protection. It was at this stage that the production processes were codified. It is one of those unique products that gets everybody in agreement on how incredible it tastes. For sheer elegance and class, it is on a par with some of the most expensive traditional DOP balsamic vinegars at a fraction of the price. Gallesio G, Baldini E (eds) (1995) I giornali dei viaggi. Transcribed and annotated by Baldini E. Accademia dei Georgofili, Florence Vocabolario degli Accademici della Crusca in rete. Available at http://vocabolario.biblio.cribecu.sns.it/Vocabolario/html/_s_index2.html. Accessed 15 Jan 2014

Falcone PM, Giudici P (2008) Molecular weight and molecular weight distribution impacting traditional balsamic vinegar ageing. J Agric Food Chem Submitted Refilling involves the product flux-splitting from the biggest to the smallest cask, leading to the solute dislocation along the barrel set. Verso la fine del XIII secolo, l'arte di produrre il balsamico era largamente praticata alla corte estense di Modena. L'aggettivo ‘balsamico’ compare per la prima volta nel 1747, nei registri delle cantine dei duchi d'Este, con due differenziazioni: balsamico medio e balsamico fine, che corrispondono all'attuale Aceto Balsamico di Modena / Reggio Emilia e Aceto Balsamico Tradizionale di Modena / Reggio Emilia DOP. a b Vinegars of the World. L. Solieri and P. Giudici P. Eds. Springer-Verlag Italia S.r.l. (Milan, Italy)

Motai H (1976) Viscosity of melanoidins formed by oxidative browning: validity of the equation for a relationship between color intensity and molecular weight of melanoidin. Agric Biol Chem 40:1–5 The two special vinegars are very similar products as the overall making procedure is the same; but, from a legal point of view, they are obtained according to specific and official production regulations [9] [10] defining (1) the basis of the vineyards ampelographic; (2) geographical area of production; (3) characteristics of starting materials; (4) making procedure; (5) the chemical, physical and sensorial requirements for sale; (6) bottling, labelling and presentation. The sensory profile of TBV is evaluated by hedonic Today the Traditional Balsamic Vinegar is protected by the DOP mark, obtained in 2000, and produced with the denomination of Traditional Balsamic Vinegar of Reggio Emilia.

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%. The production regulations require starting from a grape must with 15 °Bx at least to reach at the end of cooking 30°Bx for TBVRE; for TBVM, the lower limit is not specified. It is possible to find cooked musts with sugar concentration beyond 50°Bx. [14] The operation allows profound chemical and physical modifications affecting the end quality of TBV. Cooking stops all enzymatic browning reactions that rapidly occur inside fresh grape musts by polyphenol oxidase and progressively promotes grape must discoloration due to the heat-induced deactivation of proteins including browning enzymes. In addition, cooking promotes nonenzymatic browning chemical reactions involving sugar conversion, formation of high molecular weight melanoidins [15] and furanic compounds such as 5-hydroxymethylfurfural (HMF). [16] Water vaporization induces the concentration of sugars, organic acids, and polyphenols, resulting in the increase of density, viscosity, and refractive index (Brix degree), and, conversely, the lowering of water activity and pH value.

Making process of the TBV starts from freshly squeezed grape juice and finishes with sensory evaluation of the aged vinegar. From a technological perspective, basic steps are required, including cooking of the grape must, alcoholic fermentation by yeasts, acetic oxidation by acetic acid bacteria, and slow aging within a barrel set. Balsamic vinegar in the Argento category, which has been aged for six to seven years more than the Aragosta category, is more sweet and sour on the palate owing to its more concentrated form: when used as a condiment, it is delicious with Parmigiano Reggiano cheese. It can also be used to flavour risottos or a fillet of beef. Central to the series of cities that dot Emilia Romagna's Food Valley like a string of pearls, Reggio Emilia is regularly squeezed out of visits to the area by its more celebrated neighbours: Parma to the west, Modena to the east, and Bologna just beyond. And while the name of such a prized product as Parmigiano Reggiano is regularly abbreviated, slicing the city out of the picture, and Modena takes all the credit for traditional balsamic vinegar, Reggio Emilia actually makes some of the best of both, along with a series of specialities that include the stuffed pasta and charcuterie that the region does so well. Perfect partners for the local cuisine, the area's wines range from impressive contemporary Lambruscos to fresh dry whites and well-structured reds. Fabio Chinnici, Enrique Durn Guerrero, Francesca Sonni, Nadia Natali, Ramn Natera Marn and Claudio Riponi. Gas Chromatography−Mass Spectrometry (GC−MS) Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication. J. Agric. Food Chem., 2009, 57 (11), pp 4784–4792 La pratica della cottura del mosto d'uva risale agli antichi romani: il cosiddetto sapum veniva usato sia come medicinale che in cucina, come dolcificante e per condire.Provvedimento 15 maggio 2000: Disciplinare di produzione della denominazione di origine protetta “Aceto balsamico tradizionale di Reggio Emilia”, published on Gazzetta Ufficiale della Repubblica Italiana n. 124, 30 maggio 2000 Collection sets Our three Dip, Drizzle & Dress collections make fantastic presents for lovers of either good balsamic, spicy food or home cooking. Aceto Balsamico Tradizionale, by contrast, is regulated every step of the way through the production and aging process and may only be produced in two areas, Modena and Reggio Emilia in the north of Italy, which is where you should go to find it and see how it is made. The best way to be sure that you are finding the real thing is to go on a Balsamic Tour to one of the producers, where you will learn all about the production process and how to recognise the genuine product. There are about 160 producers in the two regions, who make a total of just 75,000 bottles a year. The vinegar is made in the traditional age-old way, using mainly trebbiano grapes grown locally. The vinegar is aged in a succession of wooden barrels which become smaller and smaller until it has been maturing for at least 12 years, the minimum acceptable aging period for a Tradizionale Balsamic. At this stage the vinegar will be tasted by the regulatory body, the Consorzio to which the producer belongs, and if it is passed it will be labelled affinato, indicating a young Balsamic, and is bottled with a white top, in both Modena and Reggio Emilia. Extra old balsamic vinegars in Modena and Reggio Emilia.

However, most of the bottles have been bought from a supermarket and consequently, most people have still yet to taste truly authentic balsamic vinegar, or “Aceto Balsamico Tradizionale” as it is known in Italian. For hundreds of years wealthy families in the small towns of Modena and Reggio just west of Bologna in the northern Italian region of Emilia-Romagna had been making balsamic vinegar for their own consumption. Producers must bring their vinegar before a board of 5 expert tasters and pass tests for colour, density, aroma and taste. Only one-third of the vinegar submitted ever wins approval, which must be unanimous. Once the vinegar has been accepted, it is bottled in the presence of the producer and consortium members into distinctive 100ml bottles bearing the producer’s label and the consortium’s seal of guarantee. Gullo, M., De Vero, L., and Giudici, P. (2009) Succession of Selected Strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar. Appl. Environ. Microbiol. 75, 2585–2589 A partire dall'XI secolo, la produzione di questo particolare aceto comincia a essere legata alle zone di Modena e Reggio Emilia. Nel 1046, Enrico III, imperatore del Sacro Romano Impero, attraversando la Pianura Padana, fu omaggiato di un ‘aceto perfettissimo’ da Bonifacio, marchese di Toscana e padre di Matilde di Canossa, episodio documentato dall'abate e storico Donizone, biografo della potente contessa Matilde, sovrana dell'Italia settentrionale. The flavour which is a good mix of sweet and sour, pleasantly acid and in harmony with the organoleptic characteristics. The Real Thing

Traditional Balsamic Vinegar from Modena

The balsamic vinegar market today Today commercial vinegars, or “industriale” as they are known by producers, account for more than 99% of the market. However, sales of aceto balsamico tradizionale have increased in recent years as more consumers have discovered the benefits of authentic balsamic vinegar over imitation ones. In 1987 the consortium of Modena bottled 4,000 100ml bottles. By 1995, production had soared to 10,000 bottles! Age and yield [ edit ] Refilling and vectorial concentration model in Traditional Balsamic Vinegar production Cato H (Tr.) (1591) Agricoltura nuova e casa di villa, di Carlo Stefano Francese. Aldo Manuzio, Venice