Books  Sustainable Development  Agriculture & Food 

Balsamic Vinegars: Tradition, Technology, Trade

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


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) $62/€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.


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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