Skip to main content
SpringerLink
Log in

Balsamic Vinegars

Tradition, Technology, Trade

  • Book
  • © 2015

Overview

Authors:
  1. Paolo Giudici

    1. Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy

    View author publications

    You can also search for this author in PubMed   Google Scholar

  2. Federico Lemmetti

    1. Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy

    View author publications

    You can also search for this author in PubMed   Google Scholar

  3. Stefano Mazza

    1. Modena, Italy

    View author publications

    You can also search for this author in PubMed   Google Scholar

  • Each production phase is described with regard to its technical, scientific and commercial aspect
  • Clarifies the controversial debate about Protected Geographical Status (geographical indications by European Union), quality and costs of different balsamic vinegars
  • Useful tool for manufacturers, scientists, technologists, merchants, restaurant professionals, and those who produce vinegars as a hobby

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book USD 159.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (8 chapters)

  1. Front Matter

    Pages i-ix
    Download chapter PDF

  2. Vinegar: Definition, Diffusion, and Uses

    • Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 1-10

  3. History of Balsamic Vinegars

    • Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 11-31

  4. The Balsamic Family

    • Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 33-59

  5. Balsamic Production: Raw Materials and Processes

    • Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 61-84

  6. Traditional Balsamic Vinegar as Coded by Us

    • Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 85-109

  7. The Ageing of Balsamics: Residence Time, Maturity, and Yield

    • Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 111-141

  8. Sensorial Properties and Evaluation of Balsamic Vinegars

    • Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 143-162

  9. “Balsamic”: A Global Debate

    • Paolo Giudici, Federico Lemmetti, Stefano Mazza
    Pages 163-167
Back to top

Keywords

About this book

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.

Authors and Affiliations

  • Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy

    Paolo Giudici, Federico Lemmetti

  • Modena, Italy

    Stefano Mazza

Bibliographic Information

  • Book Title: Balsamic Vinegars

  • Book Subtitle: Tradition, Technology, Trade

  • Authors: Paolo Giudici, Federico Lemmetti, Stefano Mazza

  • DOI: https://doi.org/10.1007/978-3-319-13758-2

  • Publisher: Springer Cham

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer International Publishing Switzerland 2015

  • Hardcover ISBN: 978-3-319-13757-5Published: 23 March 2015

  • Softcover ISBN: 978-3-319-36154-3Published: 06 October 2016

  • eBook ISBN: 978-3-319-13758-2Published: 23 February 2015

  • Edition Number: 1

  • Number of Pages: IX, 167

  • Number of Illustrations: 11 b/w illustrations, 44 illustrations in colour

  • Topics: Food Science, Microbiology, Applied Microbiology

Publish with us

Policies and ethics

Back to top

Search

Navigation