Balsamic Vinegars Tradition, Technology, Trade /

• Κύριοι συγγραφείς: Giudici, Paolo (Συγγραφέας), Lemmetti, Federico (Συγγραφέας), Mazza, Stefano (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2015.
• Θέματα: Chemistry.; Microbiology.; Food > Biotechnology.; Food Science.; Applied Microbiology.
• Φυσική περιγραφή: IX, 167 p. 55 illus., 44 illus. in color. online resource.
• ISBN: 9783319137582

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.