Traditional balsamic vinegar is produced from cooked grape must, aged at least 12 years and protected under the European designation of origin. Although the name is similar to the balsamic vinegars, those two are very distinct products both in their composition and manufacture. The process of Traditional Balsamic Vinegar, starts from freshly squeezed grape juice and finishes with sensorial evaluation of the aged vinegar. Under a technological perspective, basic steps are required including cooking of the grape must, alcoholic fermentation by yeasts, acetic oxidation by acetic acid bacteria and a very long slow aging within a barrel set of different woods (oak, cherry, walnut, chestnut and juniper).
