preservation of the Traditional Balsamic Vinegar of Modena

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	Preservation of the Traditional Balsamic Vinegar of Modena
	It’s very difficult to change the Balsamic Vinegar: its sour flavour and high level of sugar are able to keep the Balsamic Vinegar even for several years. There are some problems due to changing occurred in the casks: - weakening of the substance. It is a long process that influenced young vinegars; - crystallisation: evaporation and decreasing of temperature caused by the hardening of the vinegar. This problem may occur when bottles are located on cold surfaces, causing crystallised vinegar.


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