How Vinegar Is Made: From White to Balsamic (+ Certifications)

Italy is famous as the home of many culinary delights, including balsamic vinegar. It’s a dark vinegar with a sweet taste, which you’ll commonly find on salads or even strawberries. It’s also a great addition to Brussels sprouts before you cook them.

 It’s not a new invention, even if it seems like it. The first reference to balsamic vinegar was as far back as 1046. It was produced in Modena and given to Emperor Enrico II. Of course, at the time, it wasn’t called balsamic vinegar. That term was coined in the late 18th century. Since then, it has become a common and loved sight in households across the globe. In fact, the traditional balsamic vinegar DOP of Modena is exceptionally popular today.

 Let’s take a closer look at how vinegar is made.

How Vinegar Is Made

 All vinegars start life in the same way. That’s with a sugar-based solution and some yeast. The base is a major part of the final taste definition. The sugared solution and yeast ferment until they become alcohol. Then, specific bacteria are added. The bacteria oxidise the liquid, essentially eating the alcohol and creating acetic acid. It’s this process that turns the liquid into vinegar. All you need to do is monitor the process to know when it needs to be stopped.

The Fermentation Process Explained

 Fermentation is simple the introduction of bacteria to the alcoholic liquid. The chosen bacteria thrive in oxygen-rich atmospheres and will instantly start eating the alcohol. It can take weeks, months, and sometimes years to get the desired taste. The longer it’s left, the more acidic the result. However, you need to monitor temperature and oxygen very carefully.

 Not enough oxygen means the fermentation process will take longer. Equally, if it gets too warm, the bacteria will be killed.

White Vinegar – What It Is Made From and How

Ready to discover how white vinegar is made? Traditional white vinegar is made from a sugary liquid – it’s a similar process to creating wine or beer, the difference is in the source ingredient. So, what is vinegar made out of? White vinegar starts life as fruit juice or simply sugared water. All that is added to it is yeast. The mixture is then allowed to ferment. It musty be kept in a dark place and the temperature controlled. Then, it’s just a case of waiting.

Balsamic Vinegar – How It’s Made and What It’s Made Of

 It’s interesting, when considering how vinegar is made you need to note that it’s different depending on the type of vinegar you’re trying to create. Balsamic vinegar, what is it made of? It has just one ingredient, grape juice. Ideally you want the juice from just-pressed grapes. It then needs to be boiled to allow it to concentrate (shrink in size). It’s then allowed to ferment, giving it the acidic edge before being aged for between 12 and 25 years in wooden barrels.

 This is one of the reasons the best versions, such as this balsamic vinegar of Modena IGP jar by Acetaia Malpighi, is so expensive. The vinegar is created in small batches and takes years to make.

Cheaper balsamic vinegars are made with grape juice and wine vinegar. It reduces the production time to between 2 months and 3 years.

Vinegar Certifications and Quality Marks

What is vinegar made of? As discussed, the answer depends on what type of vinegar you wish to create. However, if you’re after the finest, such as this eight-year-aged Saporoso Reserve by Acetaia Malpighi, you need to make sure it is properly certified and marked. Balsamic vinegar is graded. There’s DOP traditional (that’s the purest option), IGP, and condiment.

 All DOP’s must be aged for at least 12 years and be produced in Modena or Reggio Emilia. They should be certified as being made there.

IGP balsamic vinegar is aged for a much shorter period. It’s generally used in cooking and is a significantly cheaper option.

Condiment grade is aged for several months as is designed to add a little flavour to any dish. It will never have the richness of a high-quality balsamic vinegar.

 A genuine DOP will have a seal and state “Aceto Balsamico Tradizionale” on the bottle. In contrast, an IGP balsamic vinegar will have a blue and yellow IGP logo. Anything else should be considered condiment balsamic vinegar.

Conclusion

The secret to a great balsamic vinegar is in the ageing process. The longer the ageing, the sweeter and fuller the flavour. You have to try it to fully appreciate it. In addition, the type of wood used to age the vinegar can influence the final flavour. Of course, the care and time it takes to create balsamic vinegar are the main reasons it is so expensive. In this case, the additional cost is worth it. It’s about time you treated yourself to a bottle of DOP balsamic vinegar.