Balsamic as any other vinegar has such a characteristic as Acidity. Acidity of a vinegar depends on the quantity of acetic acid content.
Balsamic Vinegar is produced according to special rules that every producer must follow.
First of all, let’s talk about Balsamic Vinegar of Modena IGP. According to the IGP regulation, the Balsamic Vinegar IGP acidity must be no lower than 6%. Since most of people who buy Balsamic Vinegar tend to like mild and pleasant for the palate products, many producers keep their balsamic vinegar acidity as low as possible (6%).
Second category, we should talk about Traditional Balsamic Vinegar of Modena DOP. According to the DOP regulation, Traditional Balsamic Vinegar acidity must be no lower than 4.5%.
Despite the common tendency of consumers, tasting a top quality Traditional Balsamic Vinegar you might experience a level of 6%, or even more! Such a high level of acidity is deeply appreciated among masters of Balsamic Vinegar when the taste profile of the product is combined with deep wood flavors. In other words a perfect Balsamic (flavoured) Vinegar (acid).
Stay tuned…. more will follow soon about acidity in Balsamic Vinegar!