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Balsamic Vinegars
Paolo Giudici
Federico Lemmetti
Stefano Mazza
其他書名
Tradition, Technology, Trade
出版
Springer
, 2015-02-23
主題
Technology & Engineering / Food Science / General
Science / Life Sciences / Microbiology
Science / Biotechnology
Technology & Engineering / Chemical & Biochemical
ISBN
3319137581
9783319137582
URL
http://books.google.com.hk/books?id=2J7LBgAAQBAJ&hl=&source=gbs_api
EBook
SAMPLE
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.