AGENDA · CALENDARIO · SPECIALI In questo sito sono archiviati i contenuti editoriali della rivista ItaliaImballaggio dal al Naviga le sezioni. Il calendario delle lune che noi utilizziamo è quello interpretato da Maria Thun, che si In cantina è consigliato dedicarsi a lavori quali travasi e imbottigliamento . . Nel abbiamo espiantato il Pinot Grigio per fare spazio a quattro caprette . As said before, the Traditional Balsamic Vinegar of Modena is produced by the fermentation of boiled grape-must, caused by particular types of “vinegar.
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As said before, the Traditional Balsamic Vinegar of Modena is produced by the fermentation of boiled grape-must, caused by particular types of “vinegar bacteria”, very often organized in a colony known as the “vinegar mother”. Besides this, the following slow maturity is due to the enzyme, which develops it after a long period of aging. During this period, prevalently chemical-physical transformations take place.
The must used to produce the Traditional Balsamic Vinegar of Modena, is obtained from the pressing of Trebbiano grapes and other typical Modenese varieties, like Lambrusco grapes. Before the uncooked must begins to ferment, it is separated from the skins of pressed grapes and then put in the vessels for cooking. Here, the vessels are open and a slow concentration happens by evaporation. During the cooking process, a variable quantity of imbottibliamento evaporates and the microbic charge present in the must at the beginning is devitalised to such a point that it loses its natural tendency to become wine.
At the end of the cooking, the must is golden brown, very savoury and sweet smelling, with a high sugar level. The cooled and decanted cooked must is put in barrels of decreasing volume and of different woods oak, chestnut-tree, mulberry, cherry tree, juniper, etc. The set of the barrels, each one made of a different wood is called a “battery”.
It is placed under the roof of the houses where it is submitted to seasonal variations in temperature. A lmbottigliamento set of barrels known as a “batteria”. In the illustration we may see the withdrawal,”prelievo”, the decanting, “travasi” and the topping up, “rincalzo”. There are no fixed rules governing the number of barrels nor their capacity, nor even their sequence or wood types used.
Nevertheless, the minimum number of barrels is three: Today the common tendency is to have a barrel battery of different woods and of decreasing capacity: For example, a series of five barrels may thus composed: If we start with a bigger first barrel of litre capacity, we may obtain a series calenario eight barrels: The general procedure regarding the wood types is to begin with tender and porous woods to let the evaporation ad acetification process take place for example chestnut wood and then go on to harder woods for the smaller barrels to imbottiglkamento the conservation of the mature product for example oak or mulberry.
The wood alternation contributes to a unique feature of the final product with a range of typical smells and aromas. Into the acetifier barrel, the production of alcohol is obtained by the fermentation calwndario the sugar of the boiled must brought about by imbotitgliamento yeast Zygosaccharomyces, normally present in the must and the immediate acetification of the alcohol produced by the acetobacteria.
Over time, the sugar, alcohol, aldehydes and organic acids of the boiled must undergo many profound transformation processes which produce calsndario delicate and pleasant bouquet of the final product. The production follows the course of season: This second barrel will be refilled with the third and so on until the last the biggest barrel of the battery.
In the biggest barrel, the cooked must begins its fermentation and acetification and the typical peculiarities of Balsamic vinegar are very young. In the smaller barrels the bacteria work more slowly, before ceasing and beginning the aging process.
As described above, in winter we withdraw the right quantity of mature balsamic vinegar from the smallest barrel of the battery.
The ABTM is a one-of-a-kind product calendqrio highest quality and closely tied to its region of production. Its possible market is restricted by its high quality and equally high price.
The target buyers are exclusively lovers of fine foods, gastronomic boutiques, restaurants and stocks of high quality vintage wines. It is marketable all over the world and when ABTM is bottled in glass there are no problems with its conservation or deterioration.