Balsamic Vinegars by Paolo Giudici Federico Lemmetti & Stefano Mazza

Author:Paolo Giudici, Federico Lemmetti & Stefano Mazza
Language: eng
Format: epub
Publisher: Springer International Publishing, Cham

4.4 The Balsamic Production Process

The ingredients and processing procedure described previously are partially shared with the balsamic categories reported in Chap. 3. The basic processes and ingredients are described and discussed below, with an attempt to highlight the similarities and differences. It is worth underlining that all the balsamics share some basic characteristics: colour, viscosity, sweet and sour taste, and often the intended use. These characteristics can be obtained from different procedures and ingredients, and production costs have a strong influence on applied options. For example, the high viscosity of a BC can be achieved easily with the addition of thickeners, such as modified starch, or it can be the result of extended maturation as with TBV.

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