{"id":37229,"date":"2025-11-30T15:31:00","date_gmt":"2025-11-30T14:31:00","guid":{"rendered":"https:\/\/acetaiadelcristo.it\/senza-categoria\/alcoholic-fermentation\/"},"modified":"2026-05-25T15:48:14","modified_gmt":"2026-05-25T13:48:14","slug":"alcoholic-fermentation","status":"publish","type":"post","link":"https:\/\/acetaiadelcristo.it\/en\/balsamic-curiosities\/alcoholic-fermentation\/","title":{"rendered":"Alcoholic fermentation"},"content":{"rendered":"
\n
\"Alcoholic<\/figure>\n<\/div>

\u201cFermentation\u201d is a metabolic process carried out by natural microorganisms: yeasts.<\/p>\n

It is an energetic, transformative event that transfigures the starting raw material, generating organoleptic results that are extremely different from the initial substrate, thus revealing the primary aromas hidden in the grapes.<\/p>\n

Alcoholic fermentation is therefore very important as it gives Balsamic Vinegar its aromatic heritage.<\/p>\n

At the Acetaia del Cristo, in the same room where the must is cooked, the old cellar, are ancient concrete barrels. The must, once cooled after cooking, is transferred into them, where it finds the perfect environment for fermentation. <\/p>\n

The process starts spontaneously, thanks to the abundance of yeasts selected over the years and those resident in the environment<\/p>\n

The whole process lasts a week or so and must not be tumultuous (so as not to \u201cburn\u201d the more delicate aromas), nor slow and labored (because it would develop bitter and astringent flavors).<\/p>\n

Some of the sugars in the must are transformed into ethyl alcohol, with a yield similar to that of wine, but the result is extremely different in terms of aromas and, above all, in terms of residual sugar.<\/p>\n

Throughout the winter, the fermented musts will be periodically transferred from one container to another in order to remove, without the use of filters, the so-called fermentation “lees,” or sediments that settle on the bottom and are responsible for bitter and astringent flavors.<\/p>\n

ACETIC DIOXIDATION<\/p>\n

As spring approaches, the fermented cooked must is subsequently added to a series of first barrels, called \u201cbadesse\u201d or \u201cmother barrels\u201d, where a good half of the already acetified product, a sort of \u201cmother\u201d, permanently resides.<\/p>\n

Here, every year, the acetobacteria transform the fermented cooked must into must vinegar, which is the raw material for Balsamic Vinegar.<\/p>\n

Il processo \u00e9 completamente naturale e spontaneo, governato da innumerovoli variabili legate sia alla genuinit\u00e0 della materia prima sia alla stagionalit\u00e0 (annuale) della stessa, pertanto all\u2019Acetaia del Cristo abbiamo un sovrannumero di \u201cbadesse\u201d che ci consente annualmente di selezionare l\u2019estrazione soltanto da quelle che meglio hanno sviluppato le caratteristiche ideali del \u201cmosto acetificato\u201d che sar\u00e0 poi il rincalzo delle \u201cbatterie\u201d produttive in Acetaia.<\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Basic principles to help you pair wine with your favorite dishes.<\/p>\n","protected":false},"author":5,"featured_media":37228,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[479],"tags":[],"class_list":["post-37229","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-balsamic-curiosities"],"acf":[],"yoast_head":"\nAlcoholic fermentation - Acetaia del Cristo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/acetaiadelcristo.it\/en\/balsamic-curiosities\/alcoholic-fermentation\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alcoholic fermentation - Acetaia del Cristo\" \/>\n<meta property=\"og:description\" content=\"Basic principles to help you pair wine with your favorite dishes.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/acetaiadelcristo.it\/en\/balsamic-curiosities\/alcoholic-fermentation\/\" \/>\n<meta property=\"og:site_name\" content=\"Acetaia del Cristo\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/AcetaiadelCristo1849\" \/>\n<meta property=\"article:published_time\" content=\"2025-11-30T14:31:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-25T13:48:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/acetaiadelcristo.it\/wp-content\/uploads\/2026\/04\/image-copia-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"768\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"alice\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"alice\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/acetaiadelcristo.it\\\/en\\\/balsamic-curiosities\\\/alcoholic-fermentation\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/acetaiadelcristo.it\\\/en\\\/balsamic-curiosities\\\/alcoholic-fermentation\\\/\"},\"author\":{\"name\":\"alice\",\"@id\":\"https:\\\/\\\/acetaiadelcristo.it\\\/en\\\/#\\\/schema\\\/person\\\/611384595c9044f7108643c8f6fdfe90\"},\"headline\":\"Alcoholic fermentation\",\"datePublished\":\"2025-11-30T14:31:00+00:00\",\"dateModified\":\"2026-05-25T13:48:14+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/acetaiadelcristo.it\\\/en\\\/balsamic-curiosities\\\/alcoholic-fermentation\\\/\"},\"wordCount\":356,\"publisher\":{\"@id\":\"https:\\\/\\\/acetaiadelcristo.it\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/acetaiadelcristo.it\\\/en\\\/balsamic-curiosities\\\/alcoholic-fermentation\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/acetaiadelcristo.it\\\/wp-content\\\/uploads\\\/2026\\\/04\\\/image-copia-2.jpg\",\"articleSection\":[\"Balsamic curiosities\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/acetaiadelcristo.it\\\/en\\\/balsamic-curiosities\\\/alcoholic-fermentation\\\/\",\"url\":\"https:\\\/\\\/acetaiadelcristo.it\\\/en\\\/balsamic-curiosities\\\/alcoholic-fermentation\\\/\",\"name\":\"Alcoholic fermentation - 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