{"id":15165,"date":"2020-02-20T01:08:47","date_gmt":"2020-02-20T00:08:47","guid":{"rendered":"https:\/\/marcovioli.it\/?page_id=15165"},"modified":"2020-02-20T01:31:48","modified_gmt":"2020-02-20T00:31:48","slug":"particular-formula-of-cooked-musts","status":"publish","type":"page","link":"https:\/\/marcovioli.it\/en\/particular-formula-of-cooked-musts\/","title":{"rendered":"Particular formula of cooked musts"},"content":{"rendered":"<h4 style=\"text-align: center;\">AN ORIGINAL RECIPE FROM THE 70&#8217;S ON THE COOKING OF GRAPE MUST, BASE OF STARTING, NOT ONLY OF BALSAMIC VINEGARS BUT ALSO, OF BALSAMIC FOOD CONDIMENTS OBTAINED WITH TRADITIONAL METHODS.<\/h4>\n<h5 style=\"text-align: center;\">Grape must 50% trebbiano-25% salamino-25% lambrusco di Sorbara<\/h5>\n<h5 style=\"text-align: center;\"><a href=\"https:\/\/marcovioli.it\/wp-content\/uploads\/2019\/11\/cottura-mosto1.jpg\"><img  title=\"\" loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-200\" src=\"http:\/\/marcovioli.it\/wp-content\/uploads\/2019\/11\/cottura-mosto1-300x224.jpg\"  alt=\"cottura-mosto1-300x224 Particular formula of cooked musts\"  width=\"371\" height=\"277\" srcset=\"https:\/\/marcovioli.it\/wp-content\/uploads\/2019\/11\/cottura-mosto1-300x224.jpg 300w, https:\/\/marcovioli.it\/wp-content\/uploads\/2019\/11\/cottura-mosto1-768x574.jpg 768w, https:\/\/marcovioli.it\/wp-content\/uploads\/2019\/11\/cottura-mosto1.jpg 1000w\" sizes=\"auto, (max-width: 371px) 100vw, 371px\" \/><\/a><\/h5>\n<p style=\"text-align: center;\">1. Filter the must and let it evaporate at a temperature of 80 degrees in pans (originally copper, then steel) constant for 10 hours, foaming the surface when necessary.<br \/>\n2. Stop cooking and pour the liquid into a stainless steel tank and allow it to evaporate until it has completely cooled.<br \/>\n3. Continue cooking for another 8\/10 hours and again pour into a large steel container to cool.<br \/>\n4. The reduction thus obtained will correspond to approximately 33% of the quantity of must used at the start.<\/p>\n<p style=\"text-align: center;\">At this point you enter the following phases, as described in the next paragraphs, of acetic fermentation and aging in batteries or barrels of various woods.<\/p>","protected":false},"excerpt":{"rendered":"<p>AN ORIGINAL RECIPE FROM THE 70&#8217;S ON THE COOKING OF GRAPE MUST, BASE OF STARTING, NOT ONLY OF BALSAMIC VINEGARS BUT ALSO, OF BALSAMIC FOOD CONDIMENTS OBTAINED WITH TRADITIONAL METHODS. Grape must 50% trebbiano-25% salamino-25% lambrusco di Sorbara 1. Filter the must and let it evaporate at a temperature of 80 degrees in pans (originally [&hellip;]<\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"saved_in_kubio":false,"footnotes":""},"class_list":["post-15165","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Particular formula of cooked musts - Acetaia Marco Violi<\/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:\/\/marcovioli.it\/en\/particular-formula-of-cooked-musts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Particular formula of cooked musts - Acetaia Marco Violi\" \/>\n<meta property=\"og:description\" content=\"AN ORIGINAL RECIPE FROM THE 70&#8217;S ON THE COOKING OF GRAPE MUST, BASE OF STARTING, NOT ONLY OF BALSAMIC VINEGARS BUT ALSO, OF BALSAMIC FOOD CONDIMENTS OBTAINED WITH TRADITIONAL METHODS. Grape must 50% trebbiano-25% salamino-25% lambrusco di Sorbara 1. Filter the must and let it evaporate at a temperature of 80 degrees in pans (originally [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/marcovioli.it\/en\/particular-formula-of-cooked-musts\/\" \/>\n<meta property=\"og:site_name\" content=\"Acetaia Marco Violi\" \/>\n<meta property=\"article:modified_time\" content=\"2020-02-20T00:31:48+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/marcovioli.it\/wp-content\/uploads\/2019\/11\/cottura-mosto1-300x224.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/marcovioli.it\/en\/particular-formula-of-cooked-musts\/\",\"url\":\"https:\/\/marcovioli.it\/en\/particular-formula-of-cooked-musts\/\",\"name\":\"Particular formula of cooked musts - Acetaia Marco Violi\",\"isPartOf\":{\"@id\":\"https:\/\/marcovioli.it\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/marcovioli.it\/en\/particular-formula-of-cooked-musts\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/marcovioli.it\/en\/particular-formula-of-cooked-musts\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/marcovioli.it\/wp-content\/uploads\/2019\/11\/cottura-mosto1-300x224.jpg\",\"datePublished\":\"2020-02-20T00:08:47+00:00\",\"dateModified\":\"2020-02-20T00:31:48+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/marcovioli.it\/en\/particular-formula-of-cooked-musts\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/marcovioli.it\/en\/particular-formula-of-cooked-musts\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/marcovioli.it\/en\/particular-formula-of-cooked-musts\/#primaryimage\",\"url\":\"http:\/\/marcovioli.it\/wp-content\/uploads\/2019\/11\/cottura-mosto1-300x224.jpg\",\"contentUrl\":\"http:\/\/marcovioli.it\/wp-content\/uploads\/2019\/11\/cottura-mosto1-300x224.jpg\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/marcovioli.it\/en\/particular-formula-of-cooked-musts\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/marcovioli.it\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Particular formula of cooked musts\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/marcovioli.it\/#website\",\"url\":\"https:\/\/marcovioli.it\/\",\"name\":\"Acetaia Marco Violi\",\"description\":\"Produzione e vendita condimenti alimentari Balsamici\",\"publisher\":{\"@id\":\"https:\/\/marcovioli.it\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/marcovioli.it\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/marcovioli.it\/#organization\",\"name\":\"Acetaia Marco Violi\",\"url\":\"https:\/\/marcovioli.it\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/marcovioli.it\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/marcovioli.it\/wp-content\/uploads\/2020\/02\/cropped-Logo-ok.png\",\"contentUrl\":\"https:\/\/marcovioli.it\/wp-content\/uploads\/2020\/02\/cropped-Logo-ok.png\",\"width\":512,\"height\":512,\"caption\":\"Acetaia Marco Violi\"},\"image\":{\"@id\":\"https:\/\/marcovioli.it\/#\/schema\/logo\/image\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Particular formula of cooked musts - Acetaia Marco Violi","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/marcovioli.it\/en\/particular-formula-of-cooked-musts\/","og_locale":"en_US","og_type":"article","og_title":"Particular formula of cooked musts - Acetaia Marco Violi","og_description":"AN ORIGINAL RECIPE FROM THE 70&#8217;S ON THE COOKING OF GRAPE MUST, BASE OF STARTING, NOT ONLY OF BALSAMIC VINEGARS BUT ALSO, OF BALSAMIC FOOD CONDIMENTS OBTAINED WITH TRADITIONAL METHODS. 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