ENGLISH

Balsamic vinegars : tradition, technology, trade

By Paolo Giudici; Federico Lemmetti; Stefano Mazza

Book information

Publisher
Springer
Year
2015
ISBN
978-3-319-13757-5, 978-3-319-13758-2, 3319137573, 3319137581
DOI
10.1007/978-3-319-13758-2
Language
english
Format
PDF
Filesize
4 MB (4711036 bytes)
Pages
167\173
Time added
2015-04-28 16:00:00
Food Science; Microbiology; Applied Microbiology

Description

This book offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for the production of Traditional Balsamic Vinegar: grape composition, crushing, concentration of the must, alcoholic and acetic fermentation, ageing, sensorial properties and quality of the final product. This book covers extensively all the balsamic vinegars, especially the industrial ones that have a really large market and diffusion

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