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OverviewThis 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. Full Product DetailsAuthor: Paolo Giudici , Federico Lemmetti , Stefano MazzaPublisher: Springer International Publishing AG Imprint: Springer International Publishing AG Edition: Softcover reprint of the original 1st ed. 2015 Dimensions: Width: 15.50cm , Height: 1.00cm , Length: 23.50cm Weight: 2.818kg ISBN: 9783319361543ISBN 10: 3319361546 Pages: 167 Publication Date: 06 October 2016 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of Contents"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."ReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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