Does balsamic vinegar have alcohol?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will discuss the following question, “does balsamic vinegar have alcohol?”, the origin of balsamic vinegar, which balsamic vinegar to choose, how to store it, and other queries related to this topic.
Does balsamic vinegar have alcohol?
Yes, balsamic vinegar has alcohol. Its total acidity must not be less than 4.5 g of acetic acid per 100 ml and residual ethanol may be present in quantities lower than 1.5% v/v.(1)
As established in an official TBV guideline, the final product must have a total acidity of 4.5% (expressed as acetic acid g/100g) and relative density higher than 1.240. (2)
Traditional balsamic vinegar (TBV) is a type of homemade vinegar produced in Italy using a traditional method known as surface culture fermentation.
The production of TBV involves the use of cooked grapes must, which contains a high concentration of soluble solids such as glucose and fructose, typically ranging from 20 to 60°Bx, along with pH values of 2.3–3.2.
Similar to other vinegars, TBV is created through a two-stage fermentation process. In the first stage, yeasts convert fermentable sugars into ethanol, resulting in an ethanol content ranging from 4 to 10%.
In the second stage, acetic acid bacteria (AAB) oxidize the ethanol, transforming it into acetic acid. Both stages occur naturally through spontaneous fermentation.
The fermentation process takes place in a series of 5 to 7 wooden barrels arranged in decreasing volumes. Each year, a volume of the final product is extracted from the smallest barrel (barrel 1) and replaced with an equal volume of the product from the preceding barrel in the set.
The first barrel (barrel 5) receives new cooked must. This process, known as “refilling,” is performed once a year and continues for a minimum period of 12 years.
As the vinegar matures along the set of barrels, there is an increase in sugar concentration due to evaporation through the openings on the top of the barrels and the wood.
This evaporation, coupled with the low pH of the vinegar, creates conditions that limit the growth of AAB. Consequently, bacterial activity decreases progressively from the first barrel to the last, where no biological activity is detectable. (2)
Where does Balsamic Vinegar come from?
Balsamic vinegars, derived from cooked grape must. It is important to distinguish between Balsamic Vinegar and Traditional Balsamic Vinegar.
Balsamic Vinegar refers to a category of commercially-produced vinegars that are created by blending cooked must with wine vinegar and occasionally adding a small amount of caramel. These vinegars are typically aged in barrels for a relatively short period, ranging from 2 months to a few years.
On the other hand, Traditional Balsamic Vinegar (referred to as TBV) is a distinct category of vinegars renowned for their exceptional quality, crafted using traditional methods in the northern Italian provinces of Modena and Reggio Emilia. TBV production follows strict regulations and guidelines.
This type of vinegar can be described as a highly concentrated and dark-brown liquid that undergoes a minimum aging period of 12 years. It possesses a unique combination of sweet and sour flavors, exhibiting a fruity and complex taste profile. (1)
How to store balsamic vinegar?
Properly storing balsamic vinegar follows similar principles to storing other vinegar types, such as rice, white, or red wine vinegar. Employing effective storage techniques is vital to maintain the vinegar’s quality and slow down deterioration and decomposition processes.
To ensure optimal storage conditions, it is advisable to refrain from purchasing balsamic vinegar in clear bottles, as exposure to light can hasten its deterioration.
Instead, select airtight containers with proper seals that shield the vinegar from oxidative changes. When balsamic vinegar comes into contact with air, it can evaporate, leading to a loss of flavor.
Store balsamic vinegar in a dry place at room temperature. It is crucial to protect it from direct sunlight and excessive heat, as these factors can accelerate the degradation process.
Opt for a dark location that is away from heat sources and light to prolong the vinegar’s shelf life.(3, 4)
Is it possible for balsamic vinegar to spoil after it has been opened?
Balsamic vinegar has a long shelf life and does not typically spoil on its own. However, the introduction of contaminants can lead to its degradation.
In the case of traditional balsamic vinegar (TBV), the raw material consists of cooked grapes with pH values ranging from 2.3 to 3.2. This acidic environment creates an unfavorable condition for the growth of bacteria, as there is intense competition within the medium.
Recent studies have shed light on the impact of yeast metabolism on the chemical properties of balsamic vinegar. It is worth noting that contamination with toxins derived from grapes is also a possibility and can affect the quality of the vinegar. (1, 2, 5)
How to use balsamic vinegar?
Balsamic vinegar is not only used for salad dressing. There are many ways to use this vinegar. You can drizzle some of it as a glaze on your chicken, meat, or fish, or too simply serve it with some cheese.
What are the health effects of consuming balsamic vinegar?
Balsamic vinegar provides a range of health benefits, including its potential to support blood sugar regulation by slowing down the digestion of carbohydrates.
This characteristic makes it particularly advantageous for individuals with diabetes. Furthermore, balsamic vinegar may aid in weight loss efforts.
The primary component of vinegar, acetic acid, possesses antibacterial properties. Vinegar’s antioxidant content helps neutralize free radicals, thereby reducing oxidative stress.
Balsamic vinegar, specifically, is rich in antioxidants, which can assist in mitigating oxidative stress and potentially lowering the risk of chronic diseases, including diabetes.
Acetic acid and resveratrol, both present in vinegar, contribute to maintaining a healthy cardiovascular system by reducing blood cholesterol levels.
Moreover, vinegar has been shown to lower blood pressure, further reducing the risk of heart-related ailments. The polyphenols found in vinegar also play a role in reducing blood pressure and improving overall circulation. (6)
Conclusion
In this brief guide, we discussed the following question, “does balsamic vinegar have alcohol?” the origin of balsamic vinegar, which balsamic vinegar to choose, how to store it, and other queries related to this topic.
References
- L. Solieri, P. Giudici Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features, International Journal of Food Microbiology 125, 36–45, 2008.
- Maria Gullo, Paolo Giudici, Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection, International Journal of Food Microbiology, 125,46-53, 2008.
- Marlene Geiger, Vinegar Shelf Life and Safety, Iowa State University, Answer Line, 2021
- Minjeong Kang, Jung-Heun Ha, Youngseung Lee, Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage, Food Sci. Technol, Campinas, 40(4): 909-916, 2020.
- Z.D. Heperkan et al, Unexpectedly high patulin contamination and co-occurrence of ochratoxin A in homemade vinegar, Food Control 148, 2023.
- Chin Wai Ho, et al, Varieties, production, composition and health benefits of vinegars: A review, Food Chemistry, 221, 2017
