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