A theoretical model to predict the age of traditional balsamic vinegar

Giudici, Paolo; Rinaldi, Gloria

doi:10.1016/j.jfoodeng.2007.01.014

Cited by 25 publications

(24 citation statements)

References 8 publications

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“…Traditional Balsamic Vinegar (TBV) is a high quality and an expensive Italian vinegar made from cooked Trebbiano and/or Lambrusco ( Vitis vinifera ) grape juice. The production process is by a natural spontaneous alcoholic‐acetous (EtOH‐AcOH) fermentation in a “ Batteria” or “ Solera” styled system of barrels (Solieri, Landi, De Vero, & Giudici, ), which includes an ageing process of at least 12 years (Chinnici, Durán‐Guerrero, & Riponi, ; Giudici & Rinaldi ; Solieri & Giudici, ; Solieri et al., ). Traditional Balsamic Vinegar ( Aceto Balsamico Tradizionale ) is an internationally regulated name (Italian Denominazione di Origine Protetta and the European Union's Protected Designation of Origin) and can only be produced in Reggio Emilia and Modena provinces of Italy (Mattia, ; Solieri et al., ).…”

Section: Introductionmentioning

confidence: 99%

Product and Microbial Population Kinetics During Balsamic‐Styled Vinegar Production

Hutchinson

Ntwampe

Mewa-Ngongang

et al. 2019

Journal of Food Science

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Balsamic‐styled vinegar is a nutraceutical product obtained from a two‐stage fermentation process of grape must. However, little is known about how fermentation conditions affect growth kinetics, bio‐product development, population dynamics and the final product quality. As a result, the current study investigated the effect of fermentation temperature and inoculation strategy on the fermentation dynamics of Balsamic‐styled vinegar production. A microbial consortium of non‐Saccharomyces yeasts (n = 13) and acetic acid bacteria (n = 5) was tested at various fermentation temperatures (22 °C, 28 °C and a fluctuating temperature regimen). Different inoculation strategies (co‐inoculation and sequential inoculation) were investigated, and population dynamics of the product selected due to a rapid fermentation period were confirmed using a 16S and 18S gene sequencing. A higher fermentation temperature (28 °C) and co‐inoculation strategy resulted in a shorter fermentation cycle, whilst the desired acetic acid concentration of 60 g/L was achieved within 38 days. 16S and 18S gene sequencing showed that 50.84% of Acetobacter species were abundant at the end of the fermentation cycle, while 40.18% bacteria were unculturable. The study provides a better understanding of how fermentation temperature and inoculation strategy affect the fermentation period, population dynamics and the growth kinetics of the microbial consortium during the production of Balsamic‐styled vinegar. Practical Application Lower quality South African wine grapes could be channelled to an alternative high‐priced product (Balsamic‐styled vinegar), with low technological input requirements. Thus, making it easier to incorporate a low capital start‐up business while empowering small business entrepreneurs and boosting the economy.

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Section: Introductionmentioning

confidence: 99%

Product and Microbial Population Kinetics During Balsamic‐Styled Vinegar Production

Hutchinson

Ntwampe

Mewa-Ngongang

et al. 2019

Journal of Food Science

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“…The latter were withdrawn with from a six-casks barrel set, the management of which was intended for research purposes only. The vinegar age was expressed as residence time inside the barrel set and exactly calculated using the mathematical procedure appointed by Giudici and Rinaldi (2007). With this aim, the volume streams data available from beginning of vinegar production inside the barrel set were used for calculus.…”

Section: Samplesmentioning

confidence: 99%

Structure–composition relationships of the traditional balsamic vinegar of Modena close to jamming transition (part II): Threshold control parameters

Falcone

Mozzon

Frega

2012

Food Research International

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“…A large number of papers have been published reporting studies intended to define the characteristics of ABT and to determine the relationships between these characteristics and ABT technology for use in characterising ABT and protecting the product from commercial fraud …”

Section: Introductionmentioning

confidence: 99%

Descriptive sensory analysis of Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico Tradizionale di Reggio Emilia DOP

Zeppa

Zoccoli²,

Nasi³

et al. 2013

J Sci Food Agric

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BACKGROUND Aceto Balsamico Tradizionale (ABT) is a typical Italian vinegar available in two different forms: Aceto Balsamico Tradizionale di Modena DOP (ABTM) and Aceto Balsamico Tradizionale di Reggio Emilia DOP (ABTRE). ABT is obtained by alcoholic fermentation and acetic bio‐oxidation of cooked grape must and aged at least 12 years in wooden casks and is known and sold around the world. Despite this widespread recognition, data on sensory characteristics of these products are very scarce. Therefore a descriptive analysis was conducted to define a lexicon for the ABT sensory profile and to create a simple, stable and reproducible synthetic ABT for training panellists. RESULTS A lexicon of 20 sensory parameters was defined and validated and a synthetic ABT was prepared as standard reference. Simple standards for panellist training were also defined and the sensory profiles of ABTM and ABTRE were obtained. CONCLUSION The obtained results confirm that descriptive analysis can be used for the sensory characterisation of ABT and that the sensory profiles of ABTM and ABTRE are very different. Furthermore, the results demonstrate that a lexicon and proper standard references are essential for describing the sensory qualities of ABT both for technical purposes and to protect the product from commercial fraud. © 2013 Society of Chemical Industry

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A theoretical model to predict the age of traditional balsamic vinegar

Cited by 25 publications

References 8 publications

Product and Microbial Population Kinetics During Balsamic‐Styled Vinegar Production

Product and Microbial Population Kinetics During Balsamic‐Styled Vinegar Production

Structure–composition relationships of the traditional balsamic vinegar of Modena close to jamming transition (part II): Threshold control parameters

Descriptive sensory analysis of Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico Tradizionale di Reggio Emilia DOP

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