# Commission Regulation (EC) No 583/2009 of 3 July 2009 entering a name in the register of protected designations of origin and protected geographical indications [Aceto Balsamico di Modena (PGI)], Division 4.2: Description

Extent: E+W+S+N.I.

Analytical characteristics:
density at 20 °C not less than 1,06 for the refined product,
actual alcohol strength not more than 1,5 %,
total acidity not less than 6 %,
total sulphur dioxide: not more than 100 mg/l,
ash: not less than 2,5 per thousand,
minimum dry extract content: 30 g per litre,
reducing sugars: not less than 110 g/l,
Organoleptic properties:
clarity: clear and bright,
colour: deep brown,
aroma: persistent, delicate and slightly acidic with woody overtones,
taste: bitter-sweet, balanced,

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Source: https://www.legislation.gov.uk/eur/2009/583/annex/II/division/SUMMARY/division/4/division/4.2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2009-583/annex-II/division-SUMMARY/division-4/division-4.2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.