L’aceto Balsamico Tradizionale - Manual of Production
Product code: 23
Authors: Federici Lemmetti-Paolo Giudici
The volume, written by a professor of microbiology and a PhD student at the Department of Agricultural Sciences and Food at the University of Modena and Reggio, takes stock of the correct production process of traditional balsamic vinegar in the light of the Regulations but also of current scientific and technological knowledge. A detailed description of the production process of Traditional Balsamic Vinegar is provided: from the harvesting of the grapes, to the preparation of the must, to the start-up of the battery accompanied by indications and process controls that help the producers to obtain a quality vinegar with optimal physical and sensory properties.