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Reduced Balsamic Vinegar
Balsamic vinegar is a vinegar originating from Italy, increasingly popular throughout the world. The original, costly, traditional balsamic vinegar (Aceto Balsamico Tradizionale), is made from a reduction of cooked white Trebbiano grape juice, and used as a condiment. It has been produced in Modena and Reggio Emilia since the Middle Ages, being mentioned in a document dated 1046. Appreciated in the House of Este during the Renaissance, it is highly valued by modern chefs and gourmet food lovers.
Reduced balsamic vinegar Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Reduced balsamic vinegar has a slightly sweet flavor with a tangy undertone. |
| Sour | Reduced balsamic vinegar has a pronounced sourness that balances out its sweetness. | |
| Umami | Reduced balsamic vinegar contains umami notes that add depth to its overall taste. | |
| Texture | Moisture | Reduced balsamic vinegar has a thick and syrupy texture due to the reduction process. |
| Nutritional Value | Macronutrients | Reduced balsamic vinegar is low in calories and carbohydrates, making it a healthier option for flavoring dishes. |
| Micronutrients | Reduced balsamic vinegar contains small amounts of minerals like iron, manganese, and potassium. | |
| Color | Caramelization | Reduced balsamic vinegar has a dark brown color due to the caramelization of sugars during the reduction process. |
| Aroma | Volatile Compounds | Reduced balsamic vinegar has a rich aroma with hints of fruit, wood, and spices. |
| Chemical Composition | Acidity/Alkalinity (pH) | Reduced balsamic vinegar has a relatively low pH, giving it a tangy taste and aiding in preservation. |
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