Paolo Giudici & Federico Lemmetti 
Balsamic Vinegars [PDF ebook] 
Tradition, Technology, Trade

Sokongan

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.

€96.29
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Jadual kandungan

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.

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Bahasa Inggeris ● Format PDF ● Halaman-halaman 167 ● ISBN 9783319137582 ● Saiz fail 4.5 MB ● Penerbit Springer International Publishing ● Bandar raya Cham ● Negara CH ● Diterbitkan 2015 ● Muat turun 24 bulan ● Mata wang EUR ● ID 5234029 ● Salin perlindungan Social DRM

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