Balsamic vinegars : tradition, technology, trade /

Balsamic vinegars : tradition, technology, trade /

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Bibliographic Details
Author / Creator:	Giudici, Paolo, 1952- author.
Imprint:	Cham : Springer, [2015] ©2015
Description:	1 online resource : illustrations
Language:	English
Subject:	Balsamic vinegar. Balsamic vinegar.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11092075

Hidden Bibliographic Details
Other authors / contributors:	Lemmetti, Federico, author. Mazza, Stefano, author.
ISBN:	9783319137582 3319137581 3319137573 9783319137575 9783319137575
Digital file characteristics:	text file PDF
Notes:	Includes bibliographical references. Vendor-supplied metadata.
Summary:	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.
Other form:	Printed edition: 9783319137575 Print version: Giudici, Paolo. Balsamic vinegars. Cham : Springer, [2015] 3319137573
Standard no.:	10.1007/978-3-319-13758-2

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.