Parts of these texts are taken from the Wikipedia free encyclopedia (http://wikipedia.org). Consult a topic in English, French or in another language, as the content can vary from one language to another. Use the scientific (or binominal) names rather than common names when conducting research. That way you'll stand a better chance of finding information about a species, as vernacular terms are often associated with several different species, and often with the wrong species.
Apart from this extraordinary encyclopedia, the following sites are of interest if you want to know more about vinegars and their certifications.
Consorzio Aceto Balsamico di Modena:
Consorzio Produttori Aceto Balsamico Tradizionale di Modena : www.balsamico.it
Consorzio fra Produttori di Aceto Balsamico Tradizionale di Reggio Emilia :
European Commission PDO, PGI and TSG certifications:
The “criaderas y soleras” method
The Vinegar Institute: