Balsamic Vinegars

Tradition, Technology, Trade

  • Paolo Giudici
  • Federico Lemmetti
  • Stefano Mazza

Table of contents

  1. Front Matter
    Pages i-ix
  2. Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 1-10
  3. Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 11-31
  4. Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 33-59
  5. Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 61-84
  6. Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 85-109
  7. Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 111-141
  8. Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 143-162
  9. Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 163-167

About this book

Introduction

​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.

Keywords

Melanoidins acetic acid bacteria balsamic vinegar history and production technologies fermentation grape sensorial properties of aceto balsamico

Authors and affiliations

  • Paolo Giudici
    • 1
  • Federico Lemmetti
    • 2
  • Stefano Mazza
    • 3
  1. 1.Department of Life SciencesUniversity of Modena and Reggio EmiliaReggio EmiliaItaly
  2. 2.Department of Life SciencesUniversity of Modena and Reggio EmiliaReggio EmiliaItaly
  3. 3.ModenaItaly

Bibliographic information