Balsamic Vinegars: Tradition, Technology, Trade
Paolo Giudici · Federico Lemmetti · Stefano Mazza
Feb 2015 · Springer
Ebook
167
Pages
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About this ebook
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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