Traditional balsamic vinegar

Traditional balsamic vinegar

Production manual

This manual provides a detailed description of the Traditional Balsamic Vinegar production process, from grape harvest to the first sampling. It also includes instructions and process controls that, in light of current scientific and technological knowledge, can help producers aiming for quality to obtain a high-quality vinegar that complies with the production regulations and has optimal physical and sensory properties. It should be noted that many of the vinegars on the market are simply homonyms of Traditional Balsamic Vinegar, whose technology is unique in its complexity, gradual maturation, and aging time, factors that largely determine the product's physical and sensory properties.

• ISBN: 978-88-506-5397-3
• Format: 14 x 21
• Packaging: paperback
• Illustrations: 21
• Pages: XIV+133