Balsmico

By Author: Tahir Lateef
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BALSMICO

Traditional balsamico is drawn from the juice of fresh-harvested white grapes, typically boiled to have a minimum sugar concentration of 30% or more. It is a must after fermentation and with a slow aging process for further concentration of flavors. As flavor intensifies over the years, with the vinegar stored in wooden barrels, it becomes sweet, more dense, and rich in concentration. During this time, a portion of the liquid evaporates and is called the angel's share, a terminology also used in the production of other types of alcoholic products.

After 12 years or more, the product can be drawn for use. After the aging period of time (12, 18 or 25 years), a small portion is withdrawn from the smallest wooden barrel, and each barrel is then topped up with the contents of the next larger barrel. Freshly reduced cooked essential stuff is added to the largest barrel, and every year, the drawing and topping up process is repeated again and again. This process where the product is distributed from the oldest barrel and then refilled from the next oldest vintage barrel is called solera or in perpetuum.

Uses

It ...
... is also used in small quantity to enhance the flavor steaks, eggs, or grilled fish, as well as on fresh fruits such as strawberries, pears and on plain custard gelatin. It is commonly used as a dressing for caprese salads. Traditional vinegar can be taken in a small glass to finish off the lunch.

Contemporary expert cooks use traditional Balsamico of Modena PDO and Balsmico of Modena PGI  in small quantities in simple dishes where the balsamic vinegar's complex tastes are highlighted, using it to increase the texture dishes like scallops or shrimps, or on simple pastas and riosotti.

Physical properties

The most relevant physical properties of the TBV are:

pH is usually lower than 3; it is a measure of the extent of carboxylic acids dissociation.
Density is usually intended as mass density at 20 °C, it cannot be lower than 1.24 g/mL (TBVM) and 1.20 g/mL (TBVRE); it is a measure of the extent of the solute concentration, as well as of water evaporation.

Refractive index is usually expressed with Brix scale and reaches on average 73 °Bx.
Color ranges from yellow/brown to brown/black during aging because of the accumulation of compounds, mainly melanoidins, from nonenzymatic reactions such as acid-catalyzed sugar degradation and Maillard reactions.

Viscosity is a macroscopic measure of the degree of intermolecular interaction inside the vinegar bulk and is easily determined as the resistance to flow under controlled experimental conditions. The viscosity of TBV is on average around 0.56 Pa⋅ It determines the TBV fluency as visually assessed according to procedures in use to assign sensory judgements.

Flow index indicates the deviation of the flowing properties from the linearity (Newtonian behavior).

TBV compared to BVM and other balsamic products

From a legal point of view, TBV is categorized as "food condiment", while BVM is a "wine vinegar". BVM can be produced without an aging period, whereas TBV gains its particular features during a long aging period fixed by law at no less than 12 years. TBV is the only condiment in the world produced starting from cooked grape musts without the adding of other substances, whereas BVM is a blend of concentrated grape musts, wine vinegars, and caramel.

Traditional balsamic vinegar, Balsamic vinegar of Modena & Other balsamic condiments

Production

Starting materials Cooked must from grapes harvested in Modena or Reggio Emilia provinces of permitted vine cultivars Concentrated and sulphitated grape musts, wine vinegar and optional caramel (max 2% w/w) - the basis of vineyards ampelographic is imposed by law, but the permitted vines can grow outside the Modena province Depending on recipes, they may contain concentrated must, but thickeners such as modified or native starch, glucose/fructose syrup, pectins, guar gum, xanthan, carob seed, etc. are always added).

Making procedure Alcoholic fermentation of sugars, acetic oxidation, aging period inside a set of wooden casks, refilling procedure throughout the years, annual withdrawal and bottling. The overall procedure is carried out on a small scale. Mix of the starting materials, facultative maturation in a single barrel and bottling. The overall procedure is carried out on an industrial scale. Mix of the starting materials and packaging. The procedure is carried out at industrial scale.

Legal aging The residence time of the product inside the set of barrels is determined by the refilling and withdrawing procedure. The minimum aging time is no less than 12 years. The minimum aging time is no less than 60 days. No minimum limit for aging.

Distribution

Bottling The product is sealed inside the patented 100 mL glass bottle The product is sealed inside various kind of bottles (minimum 250 mL of capacity) or single-dose plastic packages (maximum 25 mL) The product is sealed inside various kinds of packages of different capacity
Price Ranging between 40 and 250 euros Ranging between 2 and 40 euros and Ranging between 2 and 350 euros.

Characteristics

Minimum density TBVM 1.24 g/mL - TBVRE 1.20 g/mL The relatively high density is the result of the water evaporation during the long aging period. 1.06 g/mL Higher density values depend on the degree of grape must concentration. Not required: Higher density values are possible as a function of recipes.

Minimum of total acidity TBVM 4.5 g/100 g - TBVRE 5 g/100 g of acetic acid equivalent, the acetic acid is biologically produced in the early stages of making procedure, then it concentrates during aging. 6 g/100 g of acetic acid equivalent. The acetic acid comes from the starting ingredients.

Colour Dark brown, limpid and bright, color is determined by nonenzymatic browning reaction of sugars starting on grape must cooking stage and progressing during aging. Dark brown, limpid and bright, brown colour can be enhanced by added caramel (E150d) Dark brown, lim.

Viscosity, The viscosity of TBV is mainly affected by the amount of the high molecular weight melanoidin, a heterogeneous class of biopolymers that form and accumulate during the ageing process. Viscosity is lower than TBV ones, although it can be enhanced by adding caramel. The flow properties are very similar to the TBV ones, but they originate from the adding of thickeners.

Sensory evaluation, It is a prerequisite for their commercialization. Sensory panels are long-time, trained judges, but sensory procedures are not standardized, often leading to irreproducible scores. Not required Not required.

Balsamic Vinegar vs. Regular Vinegar

Vinegar, an old kitchen staple for centuries, is a versatile condiment that adds depth and taste to different types of dishes. But within vinegar, a hidden wonder that stands out for its complex, deep, and unique flavor. Many people often wonder how balsamico vinegar is different from regular vinegar, and in this article, we will unravel the delightful mystery behind these two distinct condiments.

The Basics: Vinegar Explained

Before plunging into the different variations of balsamic vinegar, it’s important to understand the fundamental concept of vinegar. As a matter of fact, vinegar is an acidic in nature made through fermentation, typically involving ethyl alcohol, which is converted into acetic acid by a bacteria found in acetic acid. This acidic nature is what gives vinegar its characteristic tang and sharpness.

Regular Vinegar: The Everyday Staple,

Regular vinegar, also known as white vinegar or distilled vinegar, is the most common type of vinegar found in households across the globe. It’s typically made from fermented grains such as corn, wheat, or rice, and after a refining process to remove impurities and unwanted flavors, comes out as a clear and colorless regular vinegar.

The most distinctive feature of regular vinegar is its sharp and stinging acidity. That is why it is used for its acidic properties as a preservative. Its is used span from pickling vegetables to cleaning kitchen surfaces, it kills microorganisms and harmful bacteria by its acidic nature.
Regular vinegar is readily available and budget-friendly.

Balsamic Vinegar: The Tonic of Modena

It is a product of centuries-old tradition and technical craftsmanship. Unlike regular vinegar, balsamico vinegar is made from crushed grape juice, typically from the Trebbiano grape variety, which undergoes a thorough aging process.
The defining characteristic of balsamico vinegar is its rich, dark color and syrup like viscosity. Its dark hue is because of extended aging in wooden barrels, where the vinegar slowly undergoes a transformation, developing its complex flavors and aroma.

The aging process of balsamic vinegar can last from a few years to several decades, with the vinegar passing through a series of barrels made from different types of wood, like of oak, cherry, and chestnut. Each type of wood imparts its unique flavors and contributes to the overall complexity of the vinegar.
The flavor description of balsamic vinegar is a mixture of sweet and tangy notes with hints of fruit, wood, and sometimes even a touch of caramel. Its sweetness is entirely natural and comes from the grapes themselves, as there is no added sugar in balsamic vinegar.

Balsamic vinegar is more than a flavor, it’s a cookery gem which supplements a wide range of dishes. Its versatile nature allows it to be used in salad dressings, marinades, reductions, and even drizzled over fresh fruits or aged cheeses. The delicate balance of acidity and sweetness makes it a fantastic accompaniment to both types of recipes either savory or sweet.

Authenticity Matters

While exploring the world of balsamico vinegar, it’s important to have a comparison between authentic, traditional balsamic vinegar and the more common commercial types. Traditional balsamic vinegar, often labeled as “Aceto Balsamico Tradizionale,” is the essence of balsamico distinction. It is processed by strictly applying the old traditional methods for aging from 12 years minimum or more.

Whereas, commercially produced balsamic vinegar, even they are flavorful, are usually a mixture of old and newly produced vinegars, with added sugar and thickeners. These types may not have the depth and authenticity of their traditional counterparts.

Conclusion:

When we take tour of vinegar realm, balsamic vinegar comes out as a singular winner to a time-tested and honored craftsmanship and flavor complexity. While regular vinegar serves as a trusted workhorse in the kitchen, balsamic vinegar offers a unique and sophisticated flavor profile that can elevate cousine creations to new heights.
The difference between balsamic vinegar and regular vinegar is not only in their ingredients and production/refinement processes but also in their flavor, appearance, and kitchen applications. So, the next time you reach for a bottle of vinegar, consider the delightful mystery of balsamic vinegar and its complex and deep savor and taste in your favorite dishes. Whether you drizzle it over a Caprese salad or used to glaze a roast, balsamic vinegar is a kitchen cousine treasure that adds a touch of elegance to any meal.