Vinegars of the World

• Corporate Author: SpringerLink (Online service)
• Other Authors: Solieri, Lisa (Editor), Giudici, Paolo (Editor)
• Format: Electronic eBook
• Language: English
• Published: Milano : Springer Milan, 2009.
• Subjects: Chemistry.; Biotechnology.; Microbiology.; Food > Biotechnology.; Applied Microbiology.; Food Science.

The importance of vinegars goes far beyond their merely economic aspect: they are in fact the result of environmental resources and culture, of tradition and science. The origin of vinegar is lost in the dawn of human history, together with the beginning of agriculture and the discovery of alcoholic...

Table of Contents:

• Vinegars of the World
• Vinegars Through the Ages
• Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques
• Preservation of Vinegar Acetic Acid Bacteria
• Organisms Associated with Acetic Acid Bacteria in Vinegar Production
• Vinegar Engineering
• Rice Vinegars
• Malt and Distilled Malt Vinegar
• Wine and Grape Vinegars
• Traditional Balsamic Vinegar
• Jerez Vinegar
• Cider Vinegar: Microbiology, Technology and Quality
• Vinegars from Tropical Africa
• Taiwan Fruit Vinegar
• Cereal Vinegars Made by Solid-State Fermentation in China
• Other Tropical Fruit Vinegars
• Whey Vinegar.