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Balsamic Vinegars

Tradition, Technology, Trade

Paolo Giudici, Federico Lemmetti, Stefano Mazza (Autoren)

Buch | Hardcover

IX, 167 Seiten

2015 | 2015
Springer International Publishing (Verlag)
978-3-319-13757-5 (ISBN)

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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.

Vinegar: definition, diffusion and use.- History of balsamic vinegars.- The balsamic family.-Balsamic production: raw materials and processes.- Traditional Balsamic: Vinegar as coded by us.- The ageing of balsamics: residence time, maturity, and yield.- Sensorial properties and evaluation of balsamic vinegars.- "Balsamic": a global debate.

Erscheint lt. Verlag	23.3.2015
Zusatzinfo	IX, 167 p. 55 illus., 44 illus. in color.
Verlagsort	Cham
Sprache	englisch
Maße	155 x 235 mm
Gewicht	433 g
Themenwelt	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
	Technik ► Lebensmitteltechnologie
	Technik ► Umwelttechnik / Biotechnologie
Schlagworte	acetic acid bacteria • balsamic vinegar history and production technologi • balsamic vinegar history and production technologies • Fermentation • grape • Melanoidins • sensorial properties of aceto balsamico
ISBN-10	3-319-13757-3 / 3319137573
ISBN-13	978-3-319-13757-5 / 9783319137575
Zustand	Neuware