aceto

Aceto is the Italian word for vinegar, a sour liquid produced by fermenting ethanol-containing solutions with acetic acid bacteria. Typical acetic acid content ranges from about 4% to 8% by volume, though stronger varieties exist. The term aceto covers a broad family, including aceto di vino (wine vinegar), aceto di mele (apple cider vinegar), and other fruit or grain vinegars, as well as balsamic varieties.

Production is based on two microbial steps. First, yeasts convert sugars to ethanol in an alcoholic fermentation. Then acetic acid bacteria oxidize ethanol to acetic acid in the presence of oxygen. Industrial production often uses submerged fermentation in aerated tanks, while traditional methods involve aging in wooden casks and slower acetous fermentation. Balsamic vinegars, particularly the traditional balsamic from Modena and Reggio Emilia, undergo long aging in wooden barrels and are often regulated by regional designations.

Types include aceto di vino as a general wine-based vinegar; aceto balsamico tradizionale di Modena and aceto balsamico di Modena, which are widely known for their depth and sweetness; and aceto di mele, aceto di riso, and other fruit or grain vinegars. These varieties differ in origin, production method, and flavor profile, ranging from sharp and dry to rich and sweet.

Culinary uses encompass dressings, marinades, pickling, sauces, and flavor enhancement in soups and vegetables. Vinegar’s acidity helps with preservation and brightness, while its sweetness and aroma vary by type and aging.

Storage and safety: Keep vinegar sealed in a cool, dark place. It has a long shelf life and is generally safe for consumption, but undiluted vinegar can irritate skin and enamel, and should be handled with care.