Titlebook: Balsamic Vinegars; Tradition, Technolog Paolo Giudici,Federico Lemmetti,Stefano Mazza Book 2015 The Editor(s) (if applicable) and The Autho

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History of Balsamic Vinegars,ng worldwide fame for their peculiar historical iter and recent commercial success: the “balsamic vinegars”. Starting from first vague evidences during the Roman Empire, the evolutionary pathway that has brought this peculiar group of vinegars and condiments under the form we know nowadays is incred

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HUMID

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Traditional Balsamic Vinegar as Coded by Us,el (Benedetti 2004); some of these are quite unusual, others are reasonable but very generic. Recently, a procedure was patented (Patent BO2011A000132) perfectly compatible with the product regulations for TBV, which clearly sets out all the steps for TBV production. Ideally, the process is divided

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The Ageing of Balsamics: Residence Time, Maturity, and Yield, idea is supported by advertisements, marketing strategies, gourmets, chefs, and dealers and is widespread on the Internet. It is obvious that balsamic age is considered a very distinctive trait, and many balsamic products claim or fake the improbable age of 100 years. In this chapter, the age and t

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Sensorial Properties and Evaluation of Balsamic Vinegars,r the effectiveness and reliability of TBV sensory analysis is the establishment of procedures that maximise the independence of judgement of the panelists. Precise tasting procedures and clear evaluation questionnaires were implemented to ensure a reasonable degree of independence during sensory ev

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Paolo Giudici,Federico Lemmetti,Stefano MazzaEach production phase is described with regard to its technical, scientific and commercial aspect.Clarifies the controversial debate about Protected Geographical Status (geographical indications by Eu

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