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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.
1 In order to bear the name balsamic, the vinegar must be made from the juices of the Trebbiano and Lambrusco grapes. The juice is blended and boiled over a fire. It is then poured into barrels of oak, chestnut, cherry, mulberry, and ash.  The juice is allowed to age, ferment, and condense for five years.