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
Innehållsförteckning
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.Köp den här e-boken och få 1 till GRATIS!
Språk Engelska ● Formatera PDF ● Sidor 167 ● ISBN 9783319137582 ● Filstorlek 4.5 MB ● Utgivare Springer International Publishing ● Stad Cham ● Land CH ● Publicerad 2015 ● Nedladdningsbara 24 månader ● Valuta EUR ● ID 5234029 ● Kopieringsskydd Social DRM
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