"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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