Balsamic Production: Raw Materials and Processes

Giudici, Paolo; Lemmetti, Federico; Mazza, Stefano

doi:10.1007/978-3-319-13758-2_4

Cited by 2 publications

(2 citation statements)

References 32 publications

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“…In contrast, for some high-priced vinegars, such as sherry, traditional balsamic, and some eastern cereal vinegars, the final high acidity and acetic acid yield are not the main attributes. Moreover, consumer demand is strongly oriented towards sweet vinegars, which are generally obtained by blending sugars and vinegar, rarely by fermenting liquid media containing both sugar and ethanol [7]. For these vinegars, new fermentations performed by AAB with specific traits, such as the ability to grow in high-sugar environments without depleting the sugar and to produce cellulose from glucose, are required.…”

Section: Introductionmentioning

confidence: 99%

Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode

Gullo

Zanichelli

Verzelloni

et al. 2016

Process Biochemistry

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Starting from small-scale batch cultivations, acetic acid fermentations in static and submerged systems have been performed by a single acetic acid bacterial strain. To provide user-friendly selected starter cultures for industry, the versatility of these cultures in using different oxidation substrates under different conditions was assessed. In all cases, vinegars with the desired acetic acid, residual ethanol and reducing sugar contents were obtained. An appropriate small-scale batch cultivation subjected to strict process control was pivotal for obtaining the desired acetic acid concentrations and an active culture for submerged fermentation. This achievement enabled the generation of selected starter cultures for submerged vinegar production, which reached an acetic acid content of 8.00–9.00% (w/v), as well as prototype-scale vinegar production. The production of vinegars with reducing sugars in the range of 15.00–27.00 (% w/v) was achieved, and cellulose production was avoided. The dominance of the microbial culture in this process was shown via (GTG)5-PCR. These results are valuable for introducing the use of selected acetic acid bacteria cultures in industrial vinegar production

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Section: Introductionmentioning

confidence: 99%

Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode

Gullo

Zanichelli

Verzelloni

et al. 2016

Process Biochemistry

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“…The production of ABTM begins with the selection of grapes from which juice is first extracted [ 11 ]. The juice is then subjected to appropriate cooking over a direct flame in open containers, resulting in the reduced cooked must.…”

Section: Introductionmentioning

confidence: 99%

Exploring the Impact of Various Wooden Barrels on the Aromatic Profile of Aceto Balsamico Tradizionale di Modena by Means of Principal Component Analysis

Durante,

Morelli,

D’Eusanio

et al. 2024

Molecules

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The study examines the unique production process of Aceto Balsamico Tradizionale di Modena PDO (ABTM), emphasizing its complex phases and the impact of raw materials and artisanal skill on its flavor characteristics. Analytical tests focused on the volatile composition of vinegars from different wood barrels at different aging stages, using solid-phase micro-extraction (SPME) coupled with gas chromatography, either with mass spectrometry (GC/MS) or flame ionization detector (FID). Multivariate analysis, including principal component analysis (PCA), was employed to investigate the presence of peculiarities among the volatile profiles of samples of different barrel origin. The research focuses on characterizing the volatile composition of vinegars sourced from individual wood barrels, such as Cherry, Chestnut, Mulberry, Juniper, and Oak. Although it was not possible to identify molecules directly connected to the woody essence, some similarities emerged between vinegar samples from mulberry and cherry barrels and between those of juniper and oak. The former group is characterized by analytes with high molecular weights, such as furfural and esters, while the latter group shows more intense peaks for ethyl benzoate. Moreover, ethyl benzoate appears to predominantly influence samples from chestnut barrels. Due to the highly complex production process of ABTM, where each battery is influenced by several factors, this study’s findings are specific to the current experimental conditions.

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Balsamic Production: Raw Materials and Processes

Cited by 2 publications

References 32 publications

Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode

Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode

Exploring the Impact of Various Wooden Barrels on the Aromatic Profile of Aceto Balsamico Tradizionale di Modena by Means of Principal Component Analysis

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