There seem to be no published acidity numbers for traditional balsamic - its evaluation is entirely subjective by the consortium's experts. On the other hand, some products advertizing 4.5% in non-compliance with the IGP suggests it is to approximate the acidity of the traditional.
There are plenty of imitation products made in Italy and elsewhere, but I have found no mention of them forging the certifications beyond calling it "Balsamic of Modena". Attempts have been made to produce traditional balsamic elsewhere in Italy, but they have failed.
On the other hand, there are probably "Balsamic of Modena" products in Italy that are entirely fake and have forged labels - it is Italy, after all - land of grape free wines. Hopefully the exporters and importers weed all these out.
I intend to comment on American balsamics when I get more information and a sample or two. None of the markets I usually shop at have any. I'm pretty sure there are no regulations in the U.S. - they're only just getting around to regulations on olive oil.
There are plenty of imitation products made in Italy and elsewhere, but I have found no mention of them forging the certifications beyond calling it "Balsamic of Modena". Attempts have been made to produce traditional balsamic elsewhere in Italy, but they have failed.
On the other hand, there are probably "Balsamic of Modena" products in Italy that are entirely fake and have forged labels - it is Italy, after all - land of grape free wines. Hopefully the exporters and importers weed all these out.
I intend to comment on American balsamics when I get more information and a sample or two. None of the markets I usually shop at have any. I'm pretty sure there are no regulations in the U.S. - they're only just getting around to regulations on olive oil.