Balsamic Vinegars
Tradition, Technology, Trade
Seiten
2015
|
2015
Springer International Publishing (Verlag)
978-3-319-13757-5 (ISBN)
Springer International Publishing (Verlag)
978-3-319-13757-5 (ISBN)
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 |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Allgemeine Grundlagen und spezielle Anwendungen
Buch | Softcover (2021)
Springer Berlin (Verlag)
54,99 €
