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Balsamic vinegarstradition, technolo...

Giudici, Paolo.

Balsamic vinegarstradition, technology, trade /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Balsamic vinegarsby Paolo Giudici, Federico Lemmetti, Stefano Mazza.
其他題名:	tradition, technology, trade /
作者:	Giudici, Paolo.
其他作者:	Mazza, Stefano.
出版者:	Cham :Springer International Publishing :2015.
面頁冊數:	ix, 167 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Balsamic vinegar.
電子資源:	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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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.
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