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Cooking of the must,

Sunday, 15 October 2017

Cooking of the must

The cooking is carried out in open potted containers, bringing the product to a temperature of three 85 and 90 °C. In a short time, a layer of "debris" is formed consisting of peel and berry fragments and coagulated proteins. The state is removed and with a simple strainer leaving the must in clear and clear cooking.
The duration of the procedure is generally strongly variable between 24 and 36 hours until the desired concentration is reached (approximately 35-36 Brix). Excessive concentration or temperature rise leads to degradation of the sugars with undesirable reflections on both the aroma and subsequent stages of ripening.
In addition to the concentration of must, cooking induces a series of reactions that mainly involve sugars and contribute to the definition of colour and part of the typical aromas of traditional balsamic vinegar. Moreover, we should not forget the effect of sterilizing the must, which allows a subsequent easier colonisation by the yeasts and bacteria present in each Acetaia and therefore characteristic of the vinegar produced .