Balsamic Vinegars, Softcover reprint of the original 1st ed. 2015
Tradition, Technology, Trade

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Language: English

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Balsamic Vinegars
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Support: Print on demand

137.14 €

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Balsamic Vinegars. Tradition, Technology, Trade
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167 p. · 15.5x23.5 cm · Hardback
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.
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.

Each production phase is described with regard to its technical, scientific and commercial aspect

Clarifies the controversial debate about Protected Geographical Status (geographical indications by European Union), quality and costs of different balsamic vinegars

Useful tool for manufacturers, scientists, technologists, merchants, restaurant professionals, and those who produce vinegars as a hobby