Vinegars of the World

1. Vinegars of the World
Lisa Solieri, Paolo Giudici

2. Vinegars Through the Ages
Stefano Mazza, Yoshikatsu Murooka

3. Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques
Maria Gullo, Paolo Giudici

4. Preservation of Vinegar Acetic Acid Bacteria
Bassirou Ndoye, Ilse Cleenwerck, Jacqueline Destain, Amadou Tidiane Guiro, Philippe Thonart

5. Organisms Associated with Acetic Acid Bacteria in Vinegar Production
Sandra Rainieri, Carlo Zambonelli

6. Vinegar Engineering
Isidoro García-García, Inés María Santos-Dueñas, Carlos Jiménez-Ot, Jorge Eugenio Jiménez-Hornero, José Luis Bonilla-Venceslada

7. Rice Vinegars
Yoshikatsu Murooka, Kumiko Nanda, Mitsuo Yamashita

8. Malt and Distilled Malt Vinegar
Bill Grierson

9. Wine and Grape Vinegars
Sylvia Sellmer-Wilsberg

10. Traditional Balsamic Vinegar
Paolo Giudici, Maria Gullo, Lisa Solieri

11. Jerez Vinegar
Wendu Tesfaye, M. Lourdes Morales, M. Carmen García-Parrilla, Ana M. Troncoso

12. Cider Vinegar: Microbiology, Technology and Quality
V. K. Joshi, Somesh Sharma

13. Vinegars from Tropical Africa
Ángel González, Luc Vuyst

14. Taiwan Fruit Vinegar
Andi Shau-mei Ou, Rei-Chu Chang

15. Cereal Vinegars Made by Solid-State Fermentation in China
Fusheng Chen, Li Li, Jiong Qu, Chunxu Chen

16. Other Tropical Fruit Vinegars
Richard O. Igbinadolor

17. Whey Vinegar
Javier Parrondo, Luis A. Garcia, Mario Diaz

Nyckelord: Chemistry, Applied Microbiology, Food Science, Biotechnology, Microbiology