Traditional balsamic vinegar facts for kids

Traditional balsamic vinegar (also called aceto balsamico tradizionale) is a special type of balsamic vinegar. It is made in Modena and the wider Emilia Romagna region of Italy.

Unlike cheaper "Balsamic Vinegar of Modena" (BVM), Traditional Balsamic Vinegar (TBV) is made from cooked grape must. It is then aged for at least 12 years. This special vinegar is protected by a European system called Protected Designation of Origin (PDO). This means it must be made in a certain way and place. Because of this, it costs more. The cheaper BVM has less protection under a system called Protected Geographical Indication (PGI). Even though their names are similar, TBV and the cheaper BVM are very different products.

Barrels used during aging

History of Balsamic Vinegar

It's a bit tricky to know the exact history of Traditional Balsamic Vinegar. This is because old records are few and sometimes confusing.

The word "balsamico" comes from Latin and Greek words. These words mean "restorative" or "curative." People in ancient Rome already knew how to cook grape juice. They used it as a medicine and also as a sweetener or seasoning in their food.

The first time a valuable vinegar from the Modena and Reggio Emilia area was mentioned was in the 1100s. A monk named Donizo of Canossa wrote a poem about it. But he didn't use the word "balsamic." The first clear mentions of "balsamic vinegar," along with recipes, appeared in the 1800s.

The way this vinegar is aged is similar to the Solera system. This system is used in Spain for making sherry wine. It became popular around the world after the mid-1800s.

The oldest and most detailed description of how to make balsamic vinegar was in a letter. Francesco Aggazzotti wrote it to his friend Pio Fabriani in 1862. He shared the secrets of his family's acetaia (the special place where balsamic vinegar is made).

The two Italian traditional balsamic vinegars. The one from Reggio Emilia is on the left, and Modena is on the right. They are in their special bottles approved by law.

Official Rules for Traditional Balsamic Vinegar

Traditional Balsamic Vinegar is made in two different areas of the Emilia Romagna Region. Because of this, the European Council gave two different official names:

• Traditional Balsamic Vinegar of Modena (TBVM)
• Traditional Balsamic Vinegar of Reggio Emilia (TBVRE)

These two special vinegars are very similar. The way they are made is mostly the same. But, they have their own official rules. These rules cover things like:

• The types of grapes used.
• The exact area where it must be made.
• What the starting ingredients must be like.
• How it is made.
• What it must taste, smell, and look like to be sold.
• How it must be bottled and labeled.

Experts taste the vinegar to give it a score. This score helps decide its quality and how it's sold. If the vinegar is aged for at least 25 years, it can be called "Extra Vecchio." This means "Extra Old."

How Traditional Balsamic Vinegar is Made

Making Traditional Balsamic Vinegar starts with fresh grape juice. It ends with tasting the aged vinegar. Here are the main steps:

Cooking the Grape Must

First, the fresh grape juice is cooked in open pots over fire. This usually takes 12 to 24 hours. The cooking reduces the grape juice by about half. This step makes the juice thicker and changes its color. It also stops some natural browning reactions. New browning reactions happen because of the heat. These reactions create special compounds that give the vinegar its dark color. Cooking also makes the juice more concentrated. This means it has more sugars, acids, and other good things.

Alcoholic Fermentation

After cooking, the thick grape must goes through two biological changes. The first is alcoholic fermentation. This happens in a special container called the badessa. Tiny living things called yeasts turn the sugars in the cooked must into alcohol. This step is important for the final taste of the vinegar.

Acetic Bioxidation

Next, the alcohol in the fermented must is turned into acetic acid. This is what makes it vinegar. This step is done by natural acetic acid bacteria that live in the environment. These bacteria also create many other compounds. This means the final vinegar can have a wide range of flavors and smells. The amount of alcohol, sugar, and acetic acid in the must affects how well the bacteria work.

Aging

Aging is a very important part of making Traditional Balsamic Vinegar. It involves two main ideas:

• How long the vinegar stays in the barrels (its age).
• All the changes in its taste, smell, and look that happen over time.

The Barrel Set

The vinegar ages in a "barrel set." This is a series of at least five wooden barrels. Each barrel is smaller than the last. The vinegar changes a lot as it moves through these barrels over time. The barrels can be made from different types of wood. These include oak, mulberry, ash, chestnut, cherry, juniper, and acacia. The smallest barrel usually holds about 15 to 25 liters. Each barrel has a hole on top called a cocchiume. This hole is used for checking and taking care of the vinegar.

The barrel set helps to concentrate the vinegar. Water slowly evaporates through the wood of the barrels. The wood also helps to give the vinegar special flavors.

A possible setup of the barrel set

Refilling Procedure

How refilling works in Traditional Balsamic Vinegar making

Making TBV is a continuous process that happens every year. It involves a "refilling" step. This means that a small amount of vinegar is taken from the smallest barrel. Then, that barrel is topped up with vinegar from the next biggest barrel. This continues down the line. The biggest barrel gets new cooked and acetified (vinegar-ready) must. This refilling method is similar to the Solera system used for sherry wine.

The main reason for refilling is to keep the amount of vinegar in each barrel constant. It replaces the vinegar taken out for bottling. It also replaces water that has evaporated and any small leaks.

Age and Yield

How refilling and evaporation affect the age of Traditional Balsamic Vinegar

Each barrel in a set contains a mix of vinegars of different ages. This is because of the refilling process. The average age of the vinegar can be calculated based on how long different parts of it have been in the barrels. The refilling process also sets a limit on how old the vinegar can get in the barrel set.

The "yield" of a barrel set shows how much finished TBV you get compared to the amount of new cooked must added. A low yield means less finished vinegar is produced. This often happens when a lot of water evaporates. More evaporation means the vinegar might be younger because it moves through the barrels faster.

What's Inside Traditional Balsamic Vinegar

Traditional Balsamic Vinegar has a very complex mix of ingredients. Scientists are still learning about all of them. The main ingredients are sugars (like glucose and fructose) and organic acids (like acetic acid, which makes it sour).

There are also smaller amounts of other compounds. These include things that give it its smell and taste. There are also antioxidants, which are good for you. A special group of compounds called melanoidins are also important. These are formed when the grape must is cooked. They help give the vinegar its thick texture and dark color.

How Traditional Balsamic Vinegar Looks and Feels

Here are some important physical qualities of TBV:

• pH: This tells you how acidic something is. TBV usually has a pH lower than 3, which means it's quite acidic.
• Density: This is how heavy the vinegar is for its size. For TBVM, it must be at least 1.24 grams per milliliter. For TBVRE, it must be at least 1.20 grams per milliliter. A high density means there's a lot of concentrated stuff in it, and much water has evaporated.
• Refractive Index: This is usually measured in "Brix." TBV is typically around 73°Bx.
• Color: The color changes from yellow-brown to dark brown or even black as it ages. This is because of the special compounds that form during cooking and aging.
• Viscosity: This is how thick or runny the vinegar is. TBV is quite thick, around 0.56 Pa·s. This thickness is part of what makes it special.

Traditional Balsamic Vinegar vs. Other Balsamic Products

It's important to know the differences between Traditional Balsamic Vinegar (TBV) and other balsamic products.