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
By:
Fabio Mencarelli,
Pietro Tonutti
Imprint: Wiley-Blackwell
Country of Publication: United Kingdom
Dimensions:
Height: 253mm,
Width: 178mm,
Spine: 23mm
Weight: 767g
ISBN: 9780470672242
ISBN 10: 0470672242
Pages: 384
Publication Date: 17 May 2013
Audience:
Professional and scholarly
,
Undergraduate
Format: Hardback
Publisher's Status: Active
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
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.
Reviews for Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification
?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)
