Balsamic Vinegars - Tradition, Technology, Trade

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.

List of contents

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.

Summary

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.

Product details

• Authors: Paol Giudici, Paolo Giudici, Federic Lemmetti, Federico Lemmetti, Stefano Mazza
• Publisher: Springer, Berlin
• Languages: English
• Product format: Hardback
• Released: 01.01.2015
• EAN: 9783319137575
• ISBN: 978-3-31-913757-5
• No. of pages: 167
• Dimensions: 161 mm x 15 mm x 242 mm
• Weight: 385 g
• Illustrations: IX, 167 p. 55 illus., 44 illus. in color.
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Biotechnologie, B, Microbiology (non-medical), Mikrobiologie (nicht-medizinisch), biotechnology, microbiology, Chemistry and Materials Science, Food Science, Industrial Microbiology, Applied Microbiology, Food—Biotechnology