سرکه بالزامیک (Balsamic vinegar)

Balsamic vinegar is a product mainly produced in Italy. This dark brown, fragrant, highly viscose and sweet vinegar is made out of the must of a kind of grape grown in Italy.

After pressing the grape, the derived juice is exposed to direct heat to have it concentrated. Then it is transferred to a large vat, being left for days. The sugar is fermented into alcohol and the alcohol is oxidized by bacteria.

The next process is aging which lasts at least three years. The previous stage product is poured into the first keg (the number of kegs are at least three and they are sometimes more than seven) and is left unruffled for months. Then it is transferred into the next keg (the kegs are made from different kinds of wood). This process continues until the desired qualities are gained.

The final product is rich in phenolic compounds. Much research suggests they never get nullified even after several years of processing.

references:

Paola Prati Nash (2006) Balsamic Vinegar: Introduction to a Mysterious and

Century-Old Italian Vinegar, Paola Prati Nash.

Lawrence J. Digs (2000), Vinegar, Author’s Choice Press.

P. Maria, B. David, M. Francesca (2006), Extraction and Identifications by GC-MS of Phenolic Acids in Traditional Balsamic Vinegar, Journal of Food Composition and Analysis (49-54), Elsevier, New York.

vinegars2005.com/Docs/Abstr_model.pdf

Nutritiondata.com/spices and herbs/balsamic vinegar.html