Balsamic Vinegars (eBook)

Tradition, Technology, Trade

Paolo Giudici, Federico Lemmetti, Stefano Mazza (Autoren)

eBook Download: PDF

2015 | 2015
IX, 167 Seiten
Springer International Publishing (Verlag)
978-3-319-13758-2 (ISBN)

Infos

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.

Inhalt

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.

Produkt-Details

• Erscheint lt. Verlag: 23.2.2015
• Zusatzinfo: IX, 167 p. 55 illus., 44 illus. in color.
• Verlagsort: Cham
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik
• Schlagworte: acetic acid bacteria • balsamic vinegar history and production technologies • Fermentation • grape • Melanoidins • sensorial properties of aceto balsamico
• ISBN-10: 3-319-13758-1 / 3319137581
• ISBN-13: 978-3-319-13758-2 / 9783319137582