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
表中的内容
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.购买此电子书可免费获赠一本！
语言 英语 ● 格式 PDF ● 网页 167 ● ISBN 9783319137582 ● 文件大小 4.5 MB ● 出版者 Springer International Publishing ● 市 Cham ● 国家 CH ● 发布时间 2015 ● 下载 24 个月 ● 货币 EUR ● ID 5234029 ● 复制保护 社会DRM
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