Vinegars of the World by Laura SolieriVinegars of the World by Laura Solieri

Vinegars of the World

EditorLaura Solieri, Paolo Giudici

Paperback | December 16, 2008

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The importance of vinegars goes far beyond their merely economic aspect: they are in fact the result of environmental resources and culture, of tradition and science. The origin of vinegar is lost in the dawn of human history, together with the beginning of agriculture and the discovery of alcoholic fermentation of fruits, cereals and vegetables. This book, written by experts and scientists working in the field and enriched by several images and tables, clearly describes some of the main types of vinegar produced in the world in their peculiar aspects. In particular, vinegar technology and microbiology are dealt with extensively. The nomenclature of the microorganisms involved has been updated according to the current taxonomy.
Title:Vinegars of the WorldFormat:PaperbackDimensions:320 pages, 9.25 × 6.1 × 0.07 inPublished:December 16, 2008Publisher:Springer MilanLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:8847008654

ISBN - 13:9788847008656

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Table of Contents

Vinegar through the Time.- Vinegars of the World.- Vinegar Microbiology: Preservation of Vinegar Bacteria.- Vinegar Microbiology: Other Microorganisms.- Vinegar Engineering.- Malt Viniegra.- Rice vinegar.- Chinese vinegar and solid-fermentation process.- Vinegar from tropical Africa.- Wine and grape vinegar.- Traditional Balsamic Vinegar.- Jerez Vinegar.- Cider Vinegar : Microbiology, Technology and Quality.- Fruit vinegar.- Production of vinegar from whey.