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Sweet, Reinforced and Fortified Wines
Grape Biochemistry, Technology and Vinification
Fabio Mencarelli (Author), Pietro Tonutti (Author)
9780470672242, Wiley
Hardback, published 17 May 2013
400 pages
25.3 x 17.8 x 2.3 cm, 0.767 kg
“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)
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
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 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.
List of Contributors ix Glossary xiii Introduction 1 Part 1 History 1 Sweet Wines: The Essence of European Civilization 5 Part 2 Vineyard Management, On-vine and Postharvest Grape Dehydration, Vinification 2 Management of the Vineyard 29 3 Technology and Management of Postharvest Dehydration 51 4 Biochemistry and Physiology of Dehydrating Berries 77 5 Changes in Volatile Compounds 91 6 Changes in Phenolic Compounds 105 7 Changes in Physical and Mechanical Properties of Dehydrating Berries 119 8 Management of Vinification and Stabilization to Preserve the Aroma Characteristic of Dehydrated Grape 131 9 Methods of Vinification to Preserve the Colour in Red Grape Passiti Wines. Aleatico: a Case Study 145 10 Role of Yeasts in Sweet Wines 153 11 Botrytis Infection: Grey Mould and Noble Rot 159 12 Vinification and Aroma Characteristic of Botrytized Grape 171 Part 3 The Wines 13 Amarone 189 14 Moscato Passito 205 15 Italian Passito Wines 215 16 Pedro Ximénez and Malaga 251 17 Tokaj 269 18 Vin de Paille 277 19 Botrytized Wines: Sauternes, German Wines 285 20 Ice Wine 301 21 Port 305 22 Marsala 319 23 Notes on Other Sweet Wines 327 Part 4 Market and Marketing 24 Sweet Wine Market 333 25 A Strategic Framework for Marketing Sweet, Reinforced and Fortified Wines 337 Analytical Index 351 Grapes and Wine Index 355
Fabio Mencarelli and Pietro Tonutti
Attilio Scienza
Osvaldo Failla, Laura Rustioni and Giancarlo Scalabrelli
Fabio Mencarelli and Andrea Bellincontro
Pietro Tonutti and Claudio Bonghi
Claudio D’Onofrio
Danilo Corradini and Isabella Nicoletti
Luca Rolle and Vincenzo Gerbi
Luigi Moio and Paola Piombino
Riccardo Cotarella
Juan C. García-Mauricio and Teresa García-Martínez
Andrea Vannini and Gabriele Chilosi
Pierre Louis Teissedre and Bernard Donèche
Daniele Accordini
Daniele Eberle
Attilio Scienza
Juan J. Moreno-Vigara and Juan C. García-Mauricio
Zoltán Kerényi
Pierre Louis Teissedre, Bernard Donèche and Kleopatra Chira
Pierre Louis Teissedre and Bernard Donèche
Nikolin Musabelliu
Tim Hogg
Andrea Zanfi and Silvia Mencarelli
Fabio Mencarelli
Renzo Cotarella
Alberto Mattiacci and Costanza Nosi
Subject Areas: Agriculture & farming [TV]
