Il 16/08/2012 22:09, Victor Sack ha scritto:

>> There is an enormous difference between "normal" and long aged
>> balsamic vinegar that becomes noticeable at around 10 years. At this
>> age the vinegar starts to lose its acidity and develop very complex
>> flavors. As the age increase the acidity reduces and the flavor
>> becomes incredible.

> Except that real traditional "balsamic vinegar" is not vinegar at all.
> "Aceto", as in "Aceto Balsamico Tradizionale" is a total misnomer - it
> is really an aged reduction of grape must - a completely different
> thing.

What's this nonsense? ABT is called Aceto for its acetic acid content
produced by acetobacter and that's what makes it a vinegar:

Alcohol + oxigen = acetic acid + water.