Advertisement

Vinegars of the World

  • Lisa Solieri
  • Paolo Giudici

Table of contents

  1. Front Matter
    Pages i-xx
  2. Lisa Solieri, Paolo Giudici
    Pages 1-16
  3. Stefano Mazza, Yoshikatsu Murooka
    Pages 17-39
  4. Bassirou Ndoye, Ilse Cleenwerck, Jacqueline Destain, Amadou Tidiane Guiro, Philippe Thonart
    Pages 61-71
  5. Sandra Rainieri, Carlo Zambonelli
    Pages 73-95
  6. Isidoro García-García, Inés María Santos-Dueñas, Carlos Jiménez-Ot, Jorge Eugenio Jiménez-Hornero, José Luis Bonilla-Venceslada
    Pages 97-120
  7. Yoshikatsu Murooka, Kumiko Nanda, Mitsuo Yamashita
    Pages 121-133
  8. Bill Grierson
    Pages 135-143
  9. Sylvia Sellmer-Wilsberg
    Pages 145-156
  10. Paolo Giudici, Maria Gullo, Lisa Solieri
    Pages 157-177
  11. Wendu Tesfaye, M. Lourdes Morales, M. Carmen García-Parrilla, Ana M. Troncoso
    Pages 179-195
  12. V. K. Joshi, Somesh Sharma
    Pages 197-207
  13. Ángel González, Luc De Vuyst
    Pages 209-221
  14. Andi Shau-mei Ou, Rei-Chu Chang
    Pages 223-242
  15. Fusheng Chen, Li Li, Jiong Qu, Chunxu Chen
    Pages 243-259
  16. Richard O. Igbinadolor
    Pages 261-271
  17. Javier Parrondo, Luis A. Garcia, Mario Diaz
    Pages 273-288
  18. Back Matter
    Pages 289-297

About this book

Introduction

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.

Keywords

Fermentation Vinegar acetic acid bacteria agriculture cereals microbiology microorganism wine yeasts

Editors and affiliations

  • Lisa Solieri
  • Paolo Giudici
    • 1
  1. 1.Department of Agricultural and Food SciencesUniversity of Modena and Reggio EmiliaItaly

Bibliographic information

Industry Sectors
Pharma
Materials & Steel
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Oil, Gas & Geosciences