Determination of the Monosaccharide and Alcohol Content of Balsamic and Other Vinegar by Enzymatic Methods

Abstract

The carbohydrate and alcohol contents of various types of vinegar, including traditional balsamic vinegar from Modena, “Modena Balsamic Vinegar,” wine vinegar and vinegar prepared from apple must, were studied. Assays were carried out using enzymatic techniques, which are particularly suited to this type of analysis. Determination of the components of the various vinegars, and of their interrelationship, is a crucial factor in the characterization of traditional balsamic vinegars.