Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and VinificationJohn Wiley & Sons, 16 apr 2013 - 376 pagine 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. 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. 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 |
Sommario
Management of the Vineyard | |
Technology and Management of Postharvest | |
Biochemistry and Physiology of Dehydrating | |
Changes in Volatile Compounds | |
Changes in Phenolic Compounds | |
Changes in Physical and Mechanical Properties | |
Management of Vinification and Stabilization | |
Moscato Passito | |
REFERENCES | |
Pedro Ximénez and Malaga | |
Tokai | |
Vin de Paille | |
Bunch Rot DEVELOPMENT | |
Ice Wine | |
Port | |
Methods of Vinification to Preserve the Colour | |
Botrytis Infection Grey Mould and Noble | |
Vinification and Aroma Characteristic | |
The Wines | |
DEHYDRATION | |
Marsala | |
Notes on Other Sweet Wines | |
A Strategic Framework for Marketing Sweet | |
Altre edizioni - Visualizza tutto
Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and ... Fabio Mencarelli,Pietro Tonutti Anteprima non disponibile - 2013 |