How important is acidity in TBVM?

As this is vinegar, acidity is indispensable for the success of the production process and for achieving the product’s final characteristics. In accordance with the Production Specifications, acidity must be at least 4.5% by weight: indeed, if the vinegar has a lower acidity, it will simply be sweet while lacking all the organoleptic complexity typical of Traditional Balsamic Vinegar of Modena. In addition, if the product has low acidity it can present a breeding ground for mould and pathogens that also create defects in terms of the organoleptic profile