Abstract:
We studied a number of 14
samples representing common (regular)
vinegars from different sources and
aromatic vinegars produced by traditional
companies: from wine, five assortments
(one with pepper, two with herbs, one from
fermentation and a common one), two
assortments from cider (France), one
assortment from apples, one assortment
from alcohol, one assortment from rice
(Japan) and three assortments of balsamic
vinegar (from Modena, Colavita - Italy and
Kalamata - Greece). They were analyzed in
terms of density, total dry extract, ashes
(mineral content), total acidity (expressed in
acetic acid) and colour. In parallel, we
effectuated complex qualitative
determinations according to the existing
standard norms. Vinegars analyzed can be
grouped into three distinct categories,
depending on the content in the extract,
respectively ash (mineral) : products with
low extract and high acetic ; products with
acetic degree between 6 and 8, with
significant content in extract and mineral in
large quantity (balsamic and flavored) ;
products with acetic lower grade, with
extracts and mineral relatively low content
(apple vinegar / cider) or upper limit
(Kalamata balsamic vinegar and rice
vinegar). A low mineral content might be
associated with a less credible natural
quality.
