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其他書名
Tradition, Technology, Trade
出版Springer, 2015-02-23
主題Technology & Engineering / Food Science / GeneralScience / Life Sciences / MicrobiologyScience / BiotechnologyTechnology & Engineering / Chemical & Biochemical
ISBN33191375819783319137582
URLhttp://books.google.com.hk/books?id=2J7LBgAAQBAJ&hl=&source=gbs_api
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註釋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.