02435nam 2200565 a 450 991014160920332120240313201307.01-118-56918-01-118-56920-21-118-56921-0(CKB)2670000000354819(EBL)1174132(OCoLC)850148251(MiAaPQ)EBC1174132(DLC) 2013007576(Au-PeEL)EBL1174132(CaPaEBR)ebr10691480(CaONFJC)MIL484728(EXLCZ)99267000000035481920130221d2013 uy 0engur|n|---|||||rdacontentrdamediardacarrierSweet, reinforced and fortified wines grape biochemistry, technology and vinification /edited by Fabio Mencarelli, Pietro Tonutti1st ed.Chichester, West Sussex ;Hoboken, N.J. John Wiley & Sons, Inc.20131 online resource (389 p.)Description based upon print version of record.0-470-67224-2 Includes bibliographical references and indexes.pt. 1. History -- pt. 2. Vineyard management, on-vine and postharvest grape dehydration, vinification -- pt. 3. The wines -- pt. 4. Market and marketing. 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, oWine and wine makingChemistryGrapesFortified winesWine and wine makingChemistry.Grapes.Fortified wines.663/.2Mencarelli F(Fabio)74847Tonutti P(Pietro)935515MiAaPQMiAaPQMiAaPQBOOK9910141609203321Sweet, reinforced and fortified wines2107249UNINA