publication . Other literature type . Part of book or chapter of book . 2009

Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties.

Lisa Solieri; Paolo Giudici; Maria Gullo; Pasquale Massimiliano Falcone;
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  • Published: 01 Jan 2009
  • Publisher: Elsevier
Abstract
Abstract The term “balsamic” is widespread and popular all over the world of vinegar and fancy foods; it is used generally to refer to vinegars and sauces with a sweet and sour taste. However, the original is the European Protected Denomination, registered as “Aceto Balsamico Tradizionale of Modena, or of Reggio Emilia” that should not be confused with the “Aceto Balsamico di Modena” very similar in the name, but completely different for technology, raw material, quality, and sensorial properties. Traditional balsamic vinegar is made by a peculiar procedure, that starts with a thermal concentration of freshly squeezed grape juice, followed by alcoholic and aceti...
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http://dx.doi.org/10.1016/s104...
Part of book or chapter of book . 2009
Provider: Crossref
http://dx.doi.org/10.1016/s104...
Other literature type . 2009
Provider: Datacite
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