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Balsamic Vinegars

Tradition, Technology, Trade

Balsamic Vinegars by Paolo Giudici
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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.
Springer International Publishing; February 2015
173 pages; ISBN 9783319137582
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Title: Balsamic Vinegars
Author: Paolo Giudici; Federico Lemmetti; Stefano Mazza
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