LEADER 02435nam 2200565 a 450 001 9910141609203321 005 20240313201307.0 010 $a1-118-56918-0 010 $a1-118-56920-2 010 $a1-118-56921-0 035 $a(CKB)2670000000354819 035 $a(EBL)1174132 035 $a(OCoLC)850148251 035 $a(MiAaPQ)EBC1174132 035 $a(DLC) 2013007576 035 $a(Au-PeEL)EBL1174132 035 $a(CaPaEBR)ebr10691480 035 $a(CaONFJC)MIL484728 035 $a(EXLCZ)992670000000354819 100 $a20130221d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aSweet, reinforced and fortified wines $egrape biochemistry, technology and vinification /$fedited by Fabio Mencarelli, Pietro Tonutti 205 $a1st ed. 210 $aChichester, West Sussex ;$aHoboken, N.J. $cJohn Wiley & Sons, Inc.$d2013 215 $a1 online resource (389 p.) 300 $aDescription based upon print version of record. 311 $a0-470-67224-2 320 $aIncludes bibliographical references and indexes. 327 $apt. 1. History -- pt. 2. Vineyard management, on-vine and postharvest grape dehydration, vinification -- pt. 3. The wines -- pt. 4. Market and marketing. 330 $a 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 606 $aWine and wine making$xChemistry 606 $aGrapes 606 $aFortified wines 615 0$aWine and wine making$xChemistry. 615 0$aGrapes. 615 0$aFortified wines. 676 $a663/.2 701 $aMencarelli$b F$g(Fabio)$074847 701 $aTonutti$b P$g(Pietro)$0935515 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910141609203321 996 $aSweet, reinforced and fortified wines$92107249 997 $aUNINA