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Not all balsamic vinegars have sulfites, but many less expensive choices do. â¢ Heat sweetens balsamic vinegar and boils out acidity. If you want to mellow out the flavor, heat it. If not, use it without heat or add at the very end of the cooking process.
The good thing is that balsamic vinegar can be stored indefinitely. Once you open the bottle, oxygen is not a problem and will not cause deterioration. Store it in a cool, dark place away from heat. You may notice a sediment in the bottle. This is a natural by-product of the process and is not harmful.