Balsamic Vinegars Tradition, Technology, Trade
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 c
- PDF / 4,442,002 Bytes
- 173 Pages / 439.42 x 683.15 pts Page_size
- 102 Downloads / 158 Views
samic Vinegars Tradition, Technology, Trade
Balsamic Vinegars
ThiS is a FM Blank Page
Paolo Giudici • Federico Lemmetti • Stefano Mazza
Balsamic Vinegars Tradition, Technology, Trade
Paolo Giudici Department of Life Sciences University of Modena and Reggio Emilia Reggio Emilia, Italy
Federico Lemmetti Department of Life Sciences University of Modena and Reggio Emilia Reggio Emilia, Italy
Stefano Mazza Modena, Italy
ISBN 978-3-319-13757-5 ISBN 978-3-319-13758-2 DOI 10.1007/978-3-319-13758-2
(eBook)
Library of Congress Control Number: 2015931542 Springer Cham Heidelberg New York Dordrecht London © Springer International Publishing Switzerland 2015 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer International Publishing AG Switzerland is part of Springer Science+Business Media (www.springer.com)
List of Abbreviations
AAB AGE BC BI BPF BV BVM BVR BW CGM CI CKM DOP FA GI GM GRAS HMF HMW HORECA IGP IR LAB MEI PDO PGI RD RT SEC TA TBV
Acetic acid bacteria Advanced glycation end products Balsamic condiment Browning Index Brown pigment formation Generic balsamic vinegar Balsamic Vinegar of Modena Base vinegar Base wine Concentrated grape must Colour intensity Cooked must Denominazione di Origine Protetta Fixed acidity Geographical indication Grape must Generally recognised as safe Hydroxymethylfurfural High molecular weight Hotellerie Restaurant Cafe` Indicazione Geografica Protetta Infrared Lactic acid bacteria Methyl imidazole Protected Denomination of Origin Protected Geographical Indication Relative density Residence time Size exclusion chromatography Titratable acidity Traditional balsamic vinegar v
vi
TBVMO TBVRE TSG VA
List of Abbreviations
Traditional Balsamic Vinegar of Modena Traditional Balsamic Vinegar of Reggio Emilia Traditional Speciality Guaranteed Volatile acidity
Contents
1
Vinegar: Definition, Diffusion, and Uses . . . . . . . . . . . . . . . . . . . . . 1.1 Legal Definition and Composition . . . . . . .
Data Loading...
