Theoretical model to predict the age of Traditional Balsamic
Vinegar. Gloria Rinaldi, Paolo Giudici
10:20 How closed
barrels influence vinegar quality. Paolo
approach to vinegar composition and sensorial properties.
Pasquale Massimiliano Falcone
11:20 How composition
influences vinegar quality. Francesca
suggestions on acetic acid bacteria starter cultures for
Traditional Balsamic Vinegar. Maria
of international cultural society on acetic acid bacteria.
Albert Mas, University Rovira
y Virgili, Tarragona, Spain
Balsamic vinegars market strategies. Antonio
Piccinini, University of Roma
Registration fee: 15 euros.
Registration fee includes
acta and the vinegar age calculation software.