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Balsamique

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le vinaigre balsamique de Modène

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Balsamique

  1. 1. Le Vinaigre Balsamique Traditionnel
  2. 2. Le Vinaigre Balsamique Traditionnel • Présentation du produit • Critères de typicité et maîtrise de la qualité
  3. 3. Présentation • Des cépages caractéristiques • Une fabrication artisanale • La place du balsamique Menu
  4. 4. Critères de typicité, maîtrise de la qualité et contrôles • Couleur • Texture • Odeur • Saveur Savoir-faire familial
  5. 5. La couleur • Caractéristiques – limpide – brun foncé intense – brillante • Origine : pigments bruns • Etape déterminante : cuisson / concentration Réaction de Maillard Retour
  6. 6. La texture • Caractéristiques sirupeuse mais fluide • Origine : concentration en sucres totaux • Etape déterminante : maturation (temps de garde) Retour
  7. 7. L’odeur • Caractéristiques – complexe – pénétrante – acide • Origines : – produits du métabolisme fermentaire – essences des bois des tonneaux • Etape déterminante : maturation Retour
  8. 8. La saveur • Caractéristiques – aigre-douce – acide • Origine : – produits du métabolisme fermentaire – tanins des tonneaux • Etape déterminante : maturation
  9. 9. Les contrôles • Début de filière – cépages – récolte à sur-maturation • Fin de filière – pas de normalisation analytique – commission de « goûteurs experts » – fiche d ’examens organoleptiques
  10. 10. • Modène – forme – capsule :  blanche (+ de 12 ans d ’âge)  or (+ de 25 ans d ’âge) • Reggio Emilia – forme – capsule :  langouste (+ de 12 ans d ’âge)  argent (+ de 18 ans d ’âge)  or (+ de 25 ans d ’âge) La bouteille
  11. 11. Fin Modène Reggio Emilia Les bouteilles officielles
  12. 12. Des cépages caractéristiques • Trebbiano (ugni blanc) • Lambrusco • Leurs provinces d’origine  Modena  Reggio Emilia Présentation
  13. 13. Une fabrication artisanale • Données économiques • Diagrammes de fabrication Présentation
  14. 14. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Vinaigre Balsamique Traditionnel de Modène Raisin Filtration Refroidissement concentration et acétification, dure 12 ans minimum Cuisson Mise en fûts Soutirage Maturation dans la bouteille officielle cépages Trébbiano, Lambruscovendange à sur-maturité Filtration Foulage Séparation Conditionnement concentration obtention du moût sans raflesévite la fermentation alcoolique obtention du vinaigre mûr Dégustation réalisée par le jury du consortium Vinaigre balsamique traditionnel ensemencement par la mère réduction de 3O à 70% (volume) du tonneau de mûrier Mère mère provenant de la fabrication précédente Retour Retour
  15. 15. Récolte du raisin Foulage et préparation du moût Filtrage Cuisson du moût sur feu direct Refroidissement et filtrage Mise en bouteille Bourrage du tonneau de 60L en chêne avec du moût cuit Bourrage du tonneau de 50L en châtaignier Soutirage d ’une petite quantité de vinaigre mûr Bourrage du tonneau de 40L en cerisier Bourrage du tonneau de 30L en frêne Bourrage du tonneau de 20L en mûrier Retour
  16. 16. Leurs provinces d’origine RetourRetour
  17. 17. Données économiques • Vinaigreries balsamiques traditionnelles  200 entreprises  production de 7000 litres  prix de 2000 à 3500 Fr/L (200 à 300 euros) • Vinaigreries balsamiques industrielles  40 entreprises  production de 40-60 millions de litres  prix de 9 à 650 Fr/L (1, 3 à 100 euros) Retour
  18. 18. Le marché des vinaigres fins Vinaigre de vin rouge nature 28% Vinaigre de cidre 21% Vinaigre balsamique 15% Vinaigre de Xéres 10% Autres 9% Vinaigre d'alcool 3% Vinaigre de vin rouge à la framboise 6% Vinaigre de vin rouge à l'échalotte 8% Retour
  19. 19. RetourRetour
  20. 20. RetourRetour
  21. 21. Merci de votre attention !

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