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.
| Author: Paolo Giudici |
| Publisher: Springer |
| Publication Date: Mar 23, 2015 |
| Number of Pages: 167 pages |
| Binding: Hardback or Cased Book |
| ISBN-10: 3319137573 |
| ISBN-13: 9783319137575 |
Related Products
Sale 7%
Createspace Independent Publishing Platform
One Day, Balsam Pear Has Sweet Taste! Traditional Chinese (Chinese Edition)
$11.51
Bennie The Balsam
$19.01