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Balsamic Vinegars: Tradition, Technology, Trade

SPECIAL OFFER
  • 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

By: Paolo Giudici (Author), Federico Lemmetti (Author), Stefano Mazza (Author)

240 pages, 30 colour & 10 b/w illustrations

Springer-Verlag

Hardback | Mar 2015 | #220976 | ISBN-13: 9783319137575
Availability: Usually dispatched within 1-2 weeks Details
NHBS Special Offer Price: £48.99 £89.99 (Save £41.00) $61/€58 approx (ends 31/03/2017)

About this book

Balsamic Vinegars: Tradition, Technology, Trade 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. Balsamic Vinegars: Tradition, Technology, Trade covers extensively all the balsamic vinegars, especially the industrial ones that have a really large market and diffusion.


Contents

1) Chapter I - Vinegar definition, diffusion and use
2) Chapter II - History of balsamic vinegars
3) Chapter III - The balsamic family
4) Chapter IV - Balsamic production technologies
5) Chapter V - Traditional Balsamic Vinegar as coded by us
6) Chapter VI - Sensorial properties and evaluation of balsamic vinegars
7) Chapter VII - "Balsamic": a global debate


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