Balsamic Vinegars

Tradition, Technology, Trade

Paolo Giudici, Federico Lemmetti, Stefano Mazza (Autoren)

Buch | Softcover

IX, 167 Seiten

2016 | 1. Softcover reprint of the original 1st ed. 2015
Springer International Publishing (Verlag)
978-3-319-36154-3 (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.

Erscheinungsdatum	14.10.2016
Zusatzinfo	IX, 167 p. 55 illus., 44 illus. in color.
Verlagsort	Cham
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
	Technik ► Lebensmitteltechnologie
	Technik ► Umwelttechnik / Biotechnologie
Schlagworte	acetic acid bacteria • applied microbiology • balsamic vinegar history and production technologi • balsamic vinegar history and production technologies • Biotechnology • Chemistry • Chemistry and Materials Science • Fermentation • Food and beverage technology • food science • grape • Melanoidins • Microbiology • Microbiology (non-medical) • sensorial properties of aceto balsamico
ISBN-10	3-319-36154-6 / 3319361546
ISBN-13	978-3-319-36154-3 / 9783319361543
Zustand	Neuware