10:00 Theoretical model to predict the age of Traditional Balsamic Vinegar. Gloria Rinaldi, Paolo Giudici

10:20 How closed barrels influence vinegar quality. Paolo Giudici

10:40-11:00 coffee break

11:00 Statistical approach to vinegar composition and sensorial properties. Pasquale Massimiliano Falcone

11:20 How composition influences vinegar quality. Francesca Masino

11:40 Practical suggestions on acetic acid bacteria starter cultures for Traditional Balsamic Vinegar. Maria Gullo

12:00 Presentation of international cultural society on acetic acid bacteria. Albert Mas, University Rovira y Virgili, Tarragona, Spain

12:20 Closing lecture

Balsamic vinegars market strategies. Antonio Piccinini, University of Roma

12:40 Discussion

Registration fee: 15 euros.

Registration fee includes acta and the vinegar age calculation software.