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| Artikel-Nr.: 5667A-9783319137575 Herst.-Nr.: 9783319137575 EAN/GTIN: 9783319137575 |
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| 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. Weitere Informationen: | | Author: | Paolo Giudici; Federico Lemmetti; Stefano Mazza | Verlag: | Springer International Publishing | Sprache: | eng |
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| Weitere Suchbegriffe: Lebensmittel, Biologie / Mikrobiologie, Mikrobiologie - Mikroorganismus, Melanoidins; acetic acid bacteria; balsamic vinegar history and production technologies; fermentation; grape; sensorial properties of aceto balsamico, Melanoidins, acetic acid bacteria, balsamic vinegar history and production technologies, fermentation, grape, sensorial properties of aceto balsamico |
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