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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > Winemaking technology

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Sweet, Reinforced and Fortified Wines - Grape Biochemistry, Technology and Vinification (Hardcover) Loot Price: R3,511
Discovery Miles 35 110
You Save: R218 (6%)
Sweet, Reinforced and Fortified Wines - Grape Biochemistry, Technology and Vinification (Hardcover): Fabio Mencarelli, Pietro...

Sweet, Reinforced and Fortified Wines - Grape Biochemistry, Technology and Vinification (Hardcover)

Fabio Mencarelli, Pietro Tonutti

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List price R3,729 Loot Price R3,511 Discovery Miles 35 110 | Repayment Terms: R321 pm x 12* You Save R218 (6%)

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"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

General

Imprint: John Wiley & Sons
Country of origin: United States
Release date: May 2013
First published: June 2013
Authors: Fabio Mencarelli • Pietro Tonutti
Dimensions: 243 x 177 x 25mm (L x W x T)
Format: Hardcover
Pages: 372
ISBN-13: 978-0-470-67224-2
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > Winemaking technology
LSN: 0-470-67224-2
Barcode: 9780470672242

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