Overview
- 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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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.
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Keywords
Table of contents (17 chapters)
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Front Matter
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Back Matter
Editors and Affiliations
Bibliographic Information
Book Title: Vinegars of the World
Editors: Lisa Solieri, Paolo Giudici
DOI: https://doi.org/10.1007/978-88-470-0866-3
Publisher: Springer Milano
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag Milan 2009
Softcover ISBN: 978-88-470-0865-6Published: 16 December 2008
eBook ISBN: 978-88-470-0866-3Published: 29 August 2009
Edition Number: 1
Number of Pages: XX, 297
Number of Illustrations: 176 b/w illustrations, 48 illustrations in colour
Topics: Applied Microbiology, Food Science, Biotechnology, Microbiology