Mencarelli / Tonutti Sweet, Reinforced and Fortified Wines

Grape Biochemistry, Technology and Vinification
1. Auflage 2013
ISBN: 978-1-118-56920-7
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 376 Seiten, E-Book

Wines from Grape Dehydration is the first of itskind in the field of grape dehydration - the controlled dryingprocess which produces a special group of wines.
These types of wine are the most ancient, made in the Mediterraneanbasin, and are even described in Herodotus. Until few years ago, itwas thought that these wines - such as Pedro Ximenez, Tokai,Passito, and Vin Santo - were the result of simple grapedrying, because the grapes were left in the sun, or insidegreenhouses that had no controls over temperature, relativehumidity or ventilation. But Amarone wine, one of the most prizedwines in the world, is the first wine in which the drying is acontrolled process. This controlled process - grapedehydration - changes the grape at the biochemical level, andinvolves specialist vine management, postharvest technology andproduction processes, which are different from the typicalwine-making procedure.
After a history of grape dehydration, the book is then divided intotwo sections; scientific and technical.
The scientific section approaches the subjects of vineyardmanagement and dehydration technology and how they affect thebiochemistry and the quality compounds of grape; as well asvinification practices to preserve primary volatiles compounds andcolour of grape. The technical section is devoted to fourmain classes of wine: Amarone, Passito, Pedro Ximenez, andTokai.
The book then covers sweet wines not made by grape dehydration, andthe analytical/sensorial characteristics of the wines. A concludingfinal chapter addresses the market for these specialwines.
This book is intended for wineries and wine makers, wineoperators, postharvest specialists, vineyard managers/growers,enology/wine students, agriculture/viticulture faculties and courseleaders and food processing scientists

Autoren/Hrsg.

Mencarelli, Fabio

Tonutti, Pietro

Inhaltsverzeichnis

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 GRAPEDEHYDRATION, 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 DehydratingBerries 119
Luca Rolle and Vincenzo Gerbi
8 Management of Vinification and Stabilization to Preserve theAroma Characteristic of Dehydrated Grape 131
Luigi Moio and Paola Piombino
9 Methods of Vinification to Preserve the Colour in Red GrapePassitiWines. Aleatico: a Case Study 145
Riccardo Cotarella
10 Role of Yeasts in Sweet Wines 153
Juan C. Garc´ya-Mauricio and TeresaGarc´ya-Mart´ynez
11 Botrytis Infection: Grey Mould and Noble Rot 159
Andrea Vannini and Gabriele Chilosi
12 Vinification and Aroma Characteristic of Botrytized Grape171
Pierre Louis Teissedre and Bernard Don`eche
PART 3 THE WINES
13 Amarone 189
Daniele Accordini
14 Moscato Passito 205
Daniele Eberle
15 Italian PassitoWines 215
Attilio Scienza
16 Pedro Xim´enez and Malaga 251
Juan J. Moreno-Vigara and Juan C.Garc´ya-Mauricio
17 Tokaj 269
Zolt´an Ker´enyi
18 Vin de Paille 277
Pierre Louis Teissedre, Bernard Don`eche and KleopatraChira
19 Botrytized Wines: Sauternes, German Wines 285
Pierre Louis Teissedre and Bernard Don`eche
20 IceWine 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 andFortified Wines 337
Alberto Mattiacci and Costanza Nosi
Analytical Index 351
Grapes and Wine Index 355

Über Autor(innen)

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-harvestphysiology.