ENGLISH

Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification

Book information

Publisher
Wiley-Blackwell
Year
2013
ISBN
9780470672242, 9781118569184
DOI
10.1002/9781118569184
Language
english
Format
PDF
Filesize
6 MB (6013701 bytes)
Pages
364\364
Orientation
yes
Scanned
yes
Time added
2013-08-01 04:00:00

Description

Wines from Grape Dehydration is the first of its kind in the field of grape dehydration - the controlled drying process which produces a special group of wines. These types of wine are the most ancient, made in the Mediterranean basin, and are even described in Herodotus. Until few years ago, it was thought that these wines – such as Pedro Ximenez, Tokai, Passito, and Vin Santo – were the result of simple grape drying, because the grapes were left in the sun, or inside greenhouses that had no controls over temperature, relative humidity or ventilation. But Amarone wine, one of the most prized wines in the world, is the first wine in which the drying is a controlled process. This controlled process – grape dehydration – changes the grape at the biochemical level, and involves specialist vine management, postharvest technology and production processes, which are different from the typical wine-making procedure.After a history of grape dehydration, the book is then divided into two sections; scientific and technical. The scientific section approaches the subjects of vineyard management and dehydration technology and how they affect the biochemistry and the quality compounds of grape; as well as vinification practices to preserve primary volatiles compounds and colour of grape.  The technical section is devoted to four main classes of wine: Amarone, Passito, Pedro Ximenez, and Tokai. The book then covers sweet wines not made by grape dehydration, and the analytical/sensorial characteristics of the wines. A concluding final chapter addresses the market for these special wines. This book is intended for wineries and wine makers, wine operators, postharvest specialists, vineyard managers/growers, enology/wine students, agriculture/viticulture faculties and course leaders and food processing scientistsContent: Chapter 1 Sweet Wines: The Essence of European Civilization (pages 3–25): Attilio ScienzaChapter 2 Management of the Vineyard (pages 27–49): Osvaldo Failla, Laura Rustioni and Giancarlo ScalabrelliChapter 3 Technology and Management of Postharvest Dehydration (pages 51–75): Fabio Mencarelli and Andrea BellincontroChapter 4 Biochemistry and Physiology of Dehydrating Berries (pages 77–90): Pietro Tonutti and Claudio BonghiChapter 5 Changes in Volatile Compounds (pages 91–103): Claudio D'OnofrioChapter 6 Changes in Phenolic Compounds (pages 105–118): Danilo Corradini and Isabella NicolettiChapter 7 Changes in Physical and Mechanical Properties of Dehydrating Berries (pages 119–129): Luca Rolle and Vincenzo GerbiChapter 8 Management of Vinification and Stabilization to Preserve the Aroma Characteristic of Dehydrated Grape (pages 131–144): Luigi Moio and Paola PiombinoChapter 9 Methods of Vinification to Preserve the Colour in Red Grape Passiti Wines. Aleatico: A Case Study (pages 145–151): Riccardo CotarellaChapter 10 Role of Yeasts in Sweet Wines (pages 153–157): Juan C. Garcia?Mauricio and Teresa Garcia?MartinezChapter 11 Botrytis Infection: Grey Mould and Noble Rot (pages 159–169): Andrea Vannini and Gabriele ChilosiChapter 12 Vinification and Aroma Characteristic of Botrytized Grape (pages 171–186): Pierre Louis Teissedre and Bernard DonecheChapter 13 Amarone (pages 187–203): Daniele AccordiniChapter 14 Moscato Passito (pages 205–213): Daniele EberleChapter 15 Italian Passito Wines (pages 215–250): Attilio ScienzaChapter 16 Pedro Ximenez and Malaga (pages 251–267): Juan J. Moreno?Vigara and Juan C. Garcia?MauricioChapter 17 Tokaj (pages 269–276): Zoltan KerenyiChapter 18 Vin de Paille (pages 277–284): Pierre Louis Teissedre, Bernard Doneche and Kleopatra ChiraChapter 19 Botrytized Wines: Sauternes, German Wines (pages 285–299): Pierre Louis Teissedre and Bernard DonecheChapter 20 Ice Wine (pages 301–304): Nikolin MusabelliuChapter 21 Port (pages 305–317): Tim HoggChapter 22 Marsala (pages 319–325): Andrea Zanfi and Silvia MencarelliChapter 23 Notes on Other Sweet Wines (pages 327–329): Fabio MencarelliChapter 24 Sweet Wine Market (pages 331–336): Renzo CotarellaChapter 25 A Strategic Framework for Marketing Sweet, Reinforced and Fortified Wines (pages 337–350): Alberto Mattiacci and Costanza Nosi

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