Sweet, Reinforced and Fortified Wines (eBook)

Grape Biochemistry, Technology and Vinification

Fabio Mencarelli, Pietro Tonutti (Autoren)

eBook Download: EPUB

2013 | 1. Auflage
376 Seiten
John Wiley & Sons (Verlag)
978-1-118-56921-4 (ISBN)

Infos

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 scientists

Autor

Professor Fabio Mencarelli is based atthe University of Tuscia, Italy,in the Postharvest Labof the Department for the Innovation of Biological, AgriFood and Forestry Systems. Professor Pietro Tonutti is based at the Scuola Superiore Sant'Anna in Pisa, Italy, where he leads a research project on fruit ripening and post-harvest physiology.

Inhalt

List of Contributors ix

Glossary xiii

Introduction 1
Fabio Mencarelli and Pietro Tonutti

Part 1 History

1 Sweet Wines: The Essence of European Civilization 5
Attilio Scienza

Part 2 Vineyard Management, On-vine and Postharvest Grape Dehydration, Vinification

2 Management of the Vineyard 29
Osvaldo Failla, Laura Rustioni and Giancarlo Scalabrelli

3 Technology and Management of Postharvest Dehydration 51
Fabio Mencarelli and Andrea Bellincontro

4 Biochemistry and Physiology of Dehydrating Berries 77
Pietro Tonutti and Claudio Bonghi

5 Changes in Volatile Compounds 91
Claudio D'Onofrio

6 Changes in Phenolic Compounds 105
Danilo Corradini and Isabella Nicoletti

7 Changes in Physical and Mechanical Properties of Dehydrating Berries 119
Luca Rolle and Vincenzo Gerbi

8 Management of Vinification and Stabilization to Preserve the Aroma Characteristic of Dehydrated Grape 131
Luigi Moio and Paola Piombino

9 Methods of Vinification to Preserve the Colour in Red Grape Passiti Wines. Aleatico: a Case Study 145
Riccardo Cotarella

10 Role of Yeasts in Sweet Wines 153
Juan C. García-Mauricio and Teresa García-Martínez

11 Botrytis Infection: Grey Mould and Noble Rot 159
Andrea Vannini and Gabriele Chilosi

12 Vinification and Aroma Characteristic of Botrytized Grape 171
Pierre Louis Teissedre and Bernard Donèche

Part 3 The Wines

13 Amarone 189
Daniele Accordini

14 Moscato Passito 205
Daniele Eberle

15 Italian Passito Wines 215
Attilio Scienza

16 Pedro Ximénez and Malaga 251
Juan J. Moreno-Vigara and Juan C. García-Mauricio

17 Tokaj 269
Zoltán Kerényi

18 Vin de Paille 277
Pierre Louis Teissedre, Bernard Donèche and Kleopatra Chira

19 Botrytized Wines: Sauternes, German Wines 285
Pierre Louis Teissedre and Bernard Donèche

20 Ice Wine 301
Nikolin Musabelliu

21 Port 305
Tim Hogg

22 Marsala 319
Andrea Zanfi and Silvia Mencarelli

23 Notes on Other Sweet Wines 327
Fabio Mencarelli

Part 4 Market and Marketing

24 Sweet Wine Market 333
Renzo Cotarella

25 A Strategic Framework for Marketing Sweet, Reinforced and Fortified Wines 337
Alberto Mattiacci and Costanza Nosi

Analytical Index 351

Grapes and Wine Index 355

Rezensionen

"With a title like this and a price tag like that, this
book is going to appeal to the seriously nerdy, and indeed, the
winemakers, vineyard managers, oenology students etc., at whom the
briefing document says it is targeted. Keen MW students might be in
that list too." (Wine Wisdom, 16 July 2013)

Produkt-Details

• Erscheint lt. Verlag: 16.4.2013
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Biochemie • Fermented Foods & Beverages • Fermentierte Nahrungsmittel u. Getränke • Fermentierte Nahrungsmittel u. Getränke • Food chemistry • Food Processing, Production & Manufacture • Food Science & Technology • Herstellung u. Verarbeitung von Lebensmitteln • Lebensmittelchemie • Lebensmittelforschung u. -technologie • Wein
• ISBN-10: 1-118-56921-0 / 1118569210
• ISBN-13: 978-1-118-56921-4 / 9781118569214