This study (open access) investigated the impact of aging on the isotopic ratios in Italian balsamic vinegar, focusing on δ18O of water and δ13C of glucose, fructose, and acetic acid. Bulk variables such as water content, density, total acidity, refractive index, and glucose and fructose concentration were also evaluated. The findings revealed that δ18O values of water progressively increased with aging inside the casks’ series for Aceto Balsamico Tradizionale di Modena, allowing a clear differentiation between traditional and non-traditional balsamic vinegars. In contrast, the δ13C values of glucose, fructose, and acetic acid were also influenced by the conditions of production and origins of the starting raw materials. Further research is needed to better understand the effects of the individual factors that influence the δ13C values for enhancing the ability to authenticate and differentiate balsamic vinegar products.
