Author(s): Solieri, L.; Giudici, P. [Editors]

Correspondence address: Univ. of Modena & Reggio Emilia, Reggio Emilia, Italy

Publisher address: Customer Service Cent. GmbH, Haberstr. 7, 69126 Heidelberg, Germany; Springer. Tel. +49 6221 345-4301. Fax +49 6221 345-4229. www.springer.com. Price EUR 62.95, USD 99.00, CHF 104.50, GBP 49.99

Publication Year: 2009

Language(s): English

ISBN: 9788847008656

This book provides an overview of vinegar production worldwide. It is divided into 17 chapters under the following headings: Vinegars of the world (pp. 1–16); Vinegars through the ages (pp. 17–39); Acetic acid bacteria taxonomy from early descriptions to molecular techniques (pp. 41–60); Preservation of vinegar acetic acid bacteria (pp. 61–71); Organisms associated with acetic acid bacteria in vinegar production (pp. 73–95); Vinegar engineering (pp. 97–120); Rice vinegars (121–133); Malt and distilled malt vinegar (pp. 135–143); Wine and grape vinegars (pp. 145–156); Traditional balsamic vinegar (pp. 157–177); Jerez vinegar (pp. 179–195); Cider vinegar – microbiology, technology and quality (pp. 197–207); Taiwan fruit vinegar (pp. 223–242); Cereal vinegars made by solid state fermentation in China (pp. 243–259); Other tropical fruit vinegars (pp. 261–271); and Whey vinegar (pp. 273–288). A 9pp. index is also included.

Section: Additives, spices and condiments

Keywords: BOOKS; PROCESSING; VINEGAR; WORLD

Pages: xx + 330pp.

Book

Accession number: 2010-06-Tc1095

Date added: 29-Mar-2010

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