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Balsamic vinegarstradition, technolo...

Giudici, Paolo.

Balsamic vinegarstradition, technology, trade /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Balsamic vinegarsby Paolo Giudici, Federico Lemmetti, Stefano Mazza.
Reminder of title:	tradition, technology, trade /
Author:	Giudici, Paolo.
other author:	Mazza, Stefano.
Published:	Cham :Springer International Publishing :2015.
Description:	ix, 167 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Balsamic vinegar.
Online resource:	http://dx.doi.org/10.1007/978-3-319-13758-2
ISBN:	9783319137582 (electronic bk.)

Balsamic vinegarstradition, technology, trade /
Giudici, Paolo.

Balsamic vinegarstradition, technology, trade /[electronic resource] :by Paolo Giudici, Federico Lemmetti, Stefano Mazza. - Cham :Springer International Publishing :2015. - ix, 167 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9783319137582 (electronic bk.)

Standard No.: 10.1007/978-3-319-13758-2doiSubjects--Topical Terms:

714018
Balsamic vinegar.

LC Class. No.: TP429.2

Dewey Class. No.: 664.55

Balsamic vinegarstradition, technology, trade /
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245 1 0 $a Balsamic vinegars $h [electronic resource] : $b tradition, technology, trade / $c by Paolo Giudici, Federico Lemmetti, Stefano Mazza.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2015.
300 $a ix, 167 p. : $b ill., digital ; $c 24 cm.
505 0 $a 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.
520 $a 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.
650 0 $a Balsamic vinegar. $3 714018
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
650 2 4 $a Microbiology. $3 192943
650 2 4 $a Applied Microbiology. $3 273946
700 1 $a Mazza, Stefano. $3 714017
700 1 $a Lemmetti, Federico. $3 714016
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950 $a Chemistry and Materials Science (Springer-11644)