Microbiological characterization of Agresto, a seasoning with antioxidant properties from unripe grape

Agresto is a seasoning obtained from unripe grape used with vegetables, meat and food preparations to be improved by a sour note, that in this case is not due to the acetic acid but to other organic acids, mainly malic and tartaric. In Tuscany the interest of consumers stimulated the development of an experimental project to produce Agresto in the specific area of Amiata Mountain, with the aim of affirming the territorial specificities of a natural product derived from unripe grapes, obtained from local grapevine varieties, to enhance its use in gastronomy. Recently Agresto has been considered for its beneficial properties related to its origin from grape types, the method of production and the presence of microorganisms.