Overview
- Editors:
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Lisa Solieri
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Paolo Giudici
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Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, Italy
- The volume gives an overview of the most popular types of vinegars produced in the world
- Technologies and microorganisms involved in their production are described in details
- The nomenclature of microorganisms has been updated according to the current taxonomy, and includes the most recent changes
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Table of contents (17 chapters)
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- Lisa Solieri, Paolo Giudici
Pages 1-16
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- Stefano Mazza, Yoshikatsu Murooka
Pages 17-39
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- Maria Gullo, Paolo Giudici
Pages 41-60
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- Bassirou Ndoye, Ilse Cleenwerck, Jacqueline Destain, Amadou Tidiane Guiro, Philippe Thonart
Pages 61-71
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- Sandra Rainieri, Carlo Zambonelli
Pages 73-95
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- Isidoro García-García, Inés María Santos-Dueñas, Carlos Jiménez-Ot, Jorge Eugenio Jiménez-Hornero, José Luis Bonilla-Venceslada
Pages 97-120
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- Yoshikatsu Murooka, Kumiko Nanda, Mitsuo Yamashita
Pages 121-133
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- Paolo Giudici, Maria Gullo, Lisa Solieri
Pages 157-177
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- Wendu Tesfaye, M. Lourdes Morales, M. Carmen García-Parrilla, Ana M. Troncoso
Pages 179-195
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- V. K. Joshi, Somesh Sharma
Pages 197-207
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- Ángel González, Luc De Vuyst
Pages 209-221
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- Andi Shau-mei Ou, Rei-Chu Chang
Pages 223-242
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- Fusheng Chen, Li Li, Jiong Qu, Chunxu Chen
Pages 243-259
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- Javier Parrondo, Luis A. Garcia, Mario Diaz
Pages 273-288
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Back Matter
Pages 289-297
About this book
Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.
Editors and Affiliations
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Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, Italy
Paolo Giudici
