摩德纳传统巴萨米克香醋得益于摩德纳周围特别的气候与环境，采用本地特色葡萄品种酿制而成，富有经验的酿造师悉心将葡萄汁煮熟，每年小心谨慎地为香醋更换酿制的木桶。葡萄捣碎发酵之前，需要先将葡萄汁在常压下敞口大桶内煮熟，将汁液蒸发30%到50%（取决于桶内葡萄汁的状态） 更多优质货源请访问中国进出口网
漫长的熬制之后，熬好的汁液必须马上进入下一道工序，即发酵和采用酵母和蓝藻进行生物氧化醋酸。这是巴萨米克香醋的成熟过程，对于形成巴萨米克香醋的独特芳香十分重要。最后就是陈酿过程了，在这个过程中，醋的特性真正变得完美。
在这三个步骤中，会采用一系列的不同木材制成的桶来盛放汁液，通常为橡木、栗木、桑木樱桃木和杜松木，木桶依次变小，容量从75、100升变为10、15升。每一种木桶都赋予香醋不同的特色：栗木富含单宁，加深香醋的颜色；桑木使得香醋蒸发更快；杜松木则为香醋加入树脂成分；樱桃木则增加香醋的甜味；最后，最适合盛放成熟香醋的橡木桶则使香醋散发一种香草芬芳。
木桶容量不一，是为了每年添桶而设计的。每年，酿造师会将次小的桶里的醋抽出一部分加入到最小的桶子里，来补齐成熟香醋被取走以及蒸发的量。这样的过程需要丰富的技巧以及对于香醋自然发酵过程的敏感性，以此来保证几百年来生产出最好的巴萨米克香醋。更多优质货源请访问中国进出口网
The Balsamic Vinegar of Modena DOP – IGP
Traditional Modena Balsamic Vinegar is the outcome of the specific environmental conditions in the area surrounding Modena and the types of grapes grown there, together with the skilful cooking of the must used and the loving care taken every year when the vinegar is transferred from barrel to barrel. After the grapes are crushed and before fermentation begins, the must is cooked in open vats, at atmospheric pressure,to a concentration of from 30 to 50% (depending on how it is to be used within the system of barrels).
After lengthy decantation, the cooked must naturally starts both to ferment and to undergo acetic bioxidation by yeasts and acetobacteria. This is followed by the maturing stage, of vital importance for the formation of the unique fragrances of Balsamic Vinegar. Finally comes the ageing stage, during, which the vinegar’s characteristics reach true perfection.
The three stages take place in a series of barrels of different woods (generally oak, chestnut, mulberry, cherry and juniper) and decreasing size, varying from 75/100 litres to 10/15 litres in capacity. Each type of wood gives the vinegar a specific characteristic: tannin-rich chestnut darkens its colour, mulberry concentrates it more quickly, juniper gives a resinous tag and cherry sweetens its flavour, while oak, the finest wood for mature vinegar, will give a distinctive vanilla fragrance.
The difference in capacity between the barrels is calculated to allow the annual transfer process to take place. The level of vinegar in each barrel is topped up using vinegar from the barrel immediately before it in the series, to compensate for the finished vinegar taken for use and the annual evaporation loss. These operations require skill and a sensitivity to the product’s natural evolution, to ensure it will continue to give the very best results over centuries to come.
Traditional Modena Balsamic Vinegar is the outcome of the specific environmental conditions in the area surrounding Modena and the types of grapes grown there, together with the skilful cooking of the must used and the loving care taken every year when the vinegar is transferred from barrel to barrel. After the grapes are crushed and before fermentation begins, the must is cooked in open vats, at atmospheric pressure,to a concentration of from 30 to 50% (depending on how it is to be used within the system of barrels).
After lengthy decantation, the cooked must naturally starts both to ferment and to undergo acetic bioxidation by yeasts and acetobacteria. This is followed by the maturing stage, of vital importance for the formation of the unique fragrances of Balsamic Vinegar. Finally comes the ageing stage, during, which the vinegar’s characteristics reach true perfection.
The three stages take place in a series of barrels of different woods (generally oak, chestnut, mulberry, cherry and juniper) and decreasing size, varying from 75/100 litres to 10/15 litres in capacity. Each type of wood gives the vinegar a specific characteristic: tannin-rich chestnut darkens its colour, mulberry concentrates it more quickly, juniper gives a resinous tag and cherry sweetens its flavour, while oak, the finest wood for mature vinegar, will give a distinctive vanilla fragrance.
The difference in capacity between the barrels is calculated to allow the annual transfer process to take place. The level of vinegar in each barrel is topped up using vinegar from the barrel immediately before it in the series, to compensate for the finished vinegar taken for use and the annual evaporation loss. These operations require skill and a sensitivity to the product’s natural evolution, to ensure it will continue to give the very best results over centuries to come.
