Overview
- Each production phase is described with regard to its technical, scientific and commercial aspect
- Clarifies the controversial debate about Protected Geographical Status (geographical indications by European Union), quality and costs of different balsamic vinegars
- Useful tool for manufacturers, scientists, technologists, merchants, restaurant professionals, and those who produce vinegars as a hobby
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About this book
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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Table of contents (8 chapters)
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Front Matter
Authors and Affiliations
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Bibliographic Information
Book Title: Balsamic Vinegars
Book Subtitle: Tradition, Technology, Trade
Authors: Paolo Giudici, Federico Lemmetti, Stefano Mazza
DOI: https://doi.org/10.1007/978-3-319-13758-2
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2015
Hardcover ISBN: 978-3-319-13757-5Published: 23 March 2015
Softcover ISBN: 978-3-319-36154-3Published: 06 October 2016
eBook ISBN: 978-3-319-13758-2Published: 23 February 2015
Edition Number: 1
Number of Pages: IX, 167
Number of Illustrations: 11 b/w illustrations, 44 illustrations in colour
Topics: Food Science, Microbiology, Applied Microbiology