{"product_id":"sweet-reinforced-and-fortified-wines-isbn-9780470672242","title":"Sweet, Reinforced and Fortified Wines","description":"\u003cp\u003e\u003ci\u003eWines from Grape Dehydration\u003c\/i\u003e is the first of its kind in the field of grape dehydration - the controlled drying process which produces a special group of wines. \u003cbr\u003e \u003cbr\u003e 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.\u003cbr\u003e \u003cbr\u003e After a history of grape dehydration, the book is then divided into two sections; scientific and technical. \u003c\/p\u003e \u003cp\u003eThe 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.\u003cbr\u003e \u003cbr\u003e 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. \u003c\/p\u003e \u003cp\u003eThis 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\u003c\/p\u003e \u003cp\u003eList of Contributors ix\u003c\/p\u003e \u003cp\u003eGlossary xiii\u003c\/p\u003e \u003cp\u003eIntroduction 1\u003cbr\u003e \u003ci\u003eFabio Mencarelli and Pietro Tonutti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1 History\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Sweet Wines: The Essence of European Civilization 5\u003cbr\u003e \u003ci\u003eAttilio Scienza\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2 Vineyard Management, On-vine and Postharvest Grape Dehydration, Vinification\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2 Management of the Vineyard 29\u003cbr\u003e \u003ci\u003eOsvaldo Failla, Laura Rustioni and Giancarlo Scalabrelli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Technology and Management of Postharvest Dehydration 51\u003cbr\u003e \u003ci\u003eFabio Mencarelli and Andrea Bellincontro\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Biochemistry and Physiology of Dehydrating Berries 77\u003cbr\u003e \u003ci\u003ePietro Tonutti and Claudio Bonghi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Changes in Volatile Compounds 91\u003cbr\u003e \u003ci\u003eClaudio D’Onofrio\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Changes in Phenolic Compounds 105\u003cbr\u003e \u003ci\u003eDanilo Corradini and Isabella Nicoletti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Changes in Physical and Mechanical Properties of Dehydrating Berries 119\u003cbr\u003e \u003ci\u003eLuca Rolle and Vincenzo Gerbi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Management of Vinification and Stabilization to Preserve the Aroma Characteristic of Dehydrated Grape 131\u003cbr\u003e \u003ci\u003eLuigi Moio and Paola Piombino\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Methods of Vinification to Preserve the Colour in Red Grape Passiti Wines. Aleatico: a Case Study 145\u003cbr\u003e \u003ci\u003eRiccardo Cotarella\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Role of Yeasts in Sweet Wines 153\u003cbr\u003e \u003ci\u003eJuan C. García-Mauricio and Teresa García-Martínez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Botrytis Infection: Grey Mould and Noble Rot 159\u003cbr\u003e \u003ci\u003eAndrea Vannini and Gabriele Chilosi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Vinification and Aroma Characteristic of Botrytized Grape 171\u003cbr\u003e \u003ci\u003ePierre Louis Teissedre and Bernard Donèche\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3 The Wines\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13 Amarone 189\u003cbr\u003e \u003ci\u003eDaniele Accordini\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Moscato Passito 205\u003cbr\u003e \u003ci\u003eDaniele Eberle\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Italian Passito Wines 215\u003cbr\u003e \u003ci\u003eAttilio Scienza\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Pedro Ximénez and Malaga 251\u003cbr\u003e \u003ci\u003eJuan J. Moreno-Vigara and Juan C. García-Mauricio\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Tokaj 269\u003cbr\u003e \u003ci\u003eZoltán Kerényi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18 Vin de Paille 277\u003cbr\u003e \u003ci\u003ePierre Louis Teissedre, Bernard Donèche and Kleopatra Chira\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19 Botrytized Wines: Sauternes, German Wines 285\u003cbr\u003e \u003ci\u003ePierre Louis Teissedre and Bernard Donèche\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20 Ice Wine 301\u003cbr\u003e \u003ci\u003eNikolin Musabelliu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21 Port 305\u003cbr\u003e \u003ci\u003eTim Hogg\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22 Marsala 319\u003cbr\u003e \u003ci\u003eAndrea Zanfi and Silvia Mencarelli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23 Notes on Other Sweet Wines 327\u003cbr\u003e \u003ci\u003eFabio Mencarelli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 4 Market and Marketing\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e24 Sweet Wine Market 333\u003cbr\u003e \u003ci\u003eRenzo Cotarella\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25 A Strategic Framework for Marketing Sweet, Reinforced and Fortified Wines 337\u003cbr\u003e \u003ci\u003eAlberto Mattiacci and Costanza Nosi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAnalytical Index 351\u003c\/p\u003e \u003cp\u003eGrapes and Wine Index 355\u003c\/p\u003e  \u003cp\u003e“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.” (\u003ci\u003eWine Wisdom\u003c\/i\u003e, 16 July 2013)\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eProfessor Fabio Mencarelli\u003c\/b\u003e is based atthe\u003cbr\u003e University of Tuscia, Italy,in the Postharvest Labof the\u003cbr\u003e Department for the\u003cbr\u003e Innovation of Biological, AgriFood and Forestry Systems.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eProfessor Pietro Tonutti\u003c\/b\u003e is based at the Scuola\u003cbr\u003e Superiore Sant’Anna in Pisa, Italy, where he\u003cbr\u003e leads a research project on fruit ripening and post-harvest physiology.\u003c\/p\u003e  \u003cp\u003eThe history of wine is the history of sweet wine. In the Mediterranean basin, climate conditions encouraged growers to leave the grapes on vine to become overripe, or to pick the bunches and let them dry in the sun, before pressing them into wine. Until a few years ago, it was thought that these wines – such as Pedro Ximenez, Tokaj, 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 of the world, is the first wine in which the drying is a controlled process. This controlled process – better defined as a 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.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eSweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification\u003c\/i\u003e is the most comprehensive book available on the technical issues, scientific topics and characteristics of these important special wines. After an introductory chapter dealing with historical overview and the description of the cultural impact of sweet wines throughout the centuries in the Mediterranean area, the book is organized into three sections. The first section covers different technical and scientific aspects of the whole production chain, from the field to the cellar. The variety of options for managing the vineyard and different solutions for operating the dehydration process are outlined. The changes which occur at physiological and physico-chemical levels, characterizing the berries during on-vine and postharvest dehydration, and in relation to noble rot infection, are then described. The first section also extensively reports issues, methods and technical solutions to optimize vinification for the best possible quality of sweet wines. The second section of the book is dedicated to well-known reinforced, fortified or sweet wines produced in different areas of the world. These chapters, describing the specific characteristics and quality traits of wines, highlight the cultural diversity and variety of protocols applied in this segment of the wine industry. The third and final section deals with the market for sweet, reinforced and fortified wines, and not only includes statistics and data regarding the current marketing situation, but also posits some opportunities and strategies for the future.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eSweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification\u003c\/i\u003e will be a valuable resource for wineries, wine makers and wine operators, as well as postharvest specialists, vineyard managers, and grape growers. Enology students will prize it as the first in-depth study of these wines, while agriculture and viticulture facilities and course leaders will find it detailed and comprehensive.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990120513765,"sku":"NP9780470672242","price":256.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470672242.jpg?v=1761786590","url":"https:\/\/k12savings.com\/products\/sweet-reinforced-and-fortified-wines-isbn-9780470672242","provider":"K12savings","version":"1.0","type":"link"}