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

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9780470672242: Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification

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

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Fabio Mencarelli, Pietro Tonutti
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Descrizione libro John Wiley and Sons Ltd, United States, 2013. Hardback. Condizione libro: New. 246 x 178 mm. Language: English . Brand New Book. 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. Codice libro della libreria AAH9780470672242

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Fabio Mencarelli, Pietro Tonutti
Editore: John Wiley and Sons Ltd, United States (2013)
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Descrizione libro John Wiley and Sons Ltd, United States, 2013. Hardback. Condizione libro: New. 1. Auflage. 246 x 178 mm. Language: English . Brand New Book. 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. Codice libro della libreria AAH9780470672242

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Descrizione libro Wileyand#8211;Blackwell, 2013. HRD. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria FW-9780470672242

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Descrizione libro John Wiley and Sons. Condizione libro: New. Brand New. Codice libro della libreria 0470672242

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Descrizione libro Wiley-Blackwell, 2013. Condizione libro: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: This book, the first scientific and technical guide of its kind, covers a controlled drying process, grape dehydration, that changes the grape at the biochemical level, and involves specialized vine management, post-harvest technology, and production processes, which are different from the typical wine-making procedure. Codice libro della libreria ABE_book_new_0470672242

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Descrizione libro 2013. Hardcover. Condizione libro: New. 1st. 177mm x 243mm x 25mm. Hardcover. 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.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 372 pages. 0.766. Codice libro della libreria 9780470672242

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Descrizione libro 2013. Hardcover. Condizione libro: New. 1st. 177mm x 243mm x 25mm. Hardcover. 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.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 372 pages. 0.766. Codice libro della libreria 9780470672242

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Descrizione libro 2013. Hardback. Condizione libro: NEW. 9780470672242 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Codice libro della libreria HTANDREE0786212

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