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Record Nr. |
UNINA9910141609203321 |
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Titolo |
Sweet, reinforced and fortified wines : grape biochemistry, technology and vinification / / edited by Fabio Mencarelli, Pietro Tonutti |
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Pubbl/distr/stampa |
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Chichester, West Sussex ; ; Hoboken, N.J., : John Wiley & Sons, Inc., 2013 |
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ISBN |
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1-118-56918-0 |
1-118-56920-2 |
1-118-56921-0 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (389 p.) |
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Altri autori (Persone) |
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MencarelliF (Fabio) |
TonuttiP (Pietro) |
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Disciplina |
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Soggetti |
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Wine and wine making - Chemistry |
Grapes |
Fortified wines |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and indexes. |
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Nota di contenuto |
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pt. 1. History -- pt. 2. Vineyard management, on-vine and postharvest grape dehydration, vinification -- pt. 3. The wines -- pt. 4. Market and marketing. |
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Sommario/riassunto |
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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, o |
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