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Speciality Wines
 
 

Speciality Wines, 1st Edition

 
Speciality Wines, 1st Edition,Ron S Jackson,ISBN9780123849274
 
 
 

Advances in Food and Nutrition Research

R Jackson   

Academic Press

9780123849274

9780123849281

344

229 X 152

The issue concentrates on the history and current production practices unique to the specialty wines.

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Key Features

*The latest important information for food scientists and nutritionists
*Peer-reviewed articles by a panel of respected scientists
*The go-to series since 1948

Description

The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines.

Readership

Food scientists in academia and industry and professional nutritionists and dietitians

Information about this author is currently not available.

Speciality Wines, 1st Edition

Carbonic Maceration Wines

I. Introduction

II. Historical Development

III. Distinctive Sensory Characteristics

IV. Economic Interest and Importance of Carbonic Maceration in the World

V. Carbonic Maceration Winemaking Process

VI. Specific Characteristics of Grape Berries in Carbonic Maceration: Anaerobic Metabolism

VII. Originality of Grape-Berry Ripening

VIII. Conclusions

Acknowledgments

Sherry Wines

I. Introduction

II. Winemaking Process

III. Microbiota of the Flor Film

IV. Changes in the Chemical Composition of Sherry Wines During the Biological and Oxidative Aging

V. Aroma and Sensory Characteristics of Sherry Wines: Evolution During Aging

VI. New Trends in Sherry Winemaking Technology

VII. Conclusion and Future Trends

Acknowledgments

Vin Santo

I. General definition and production areas

II. History

III. Italian Vin Santo

IV. Production rules: Italian and European Union regulations

V. Production and marketing

VI. The making Vin Santo

Mead Production

I. Introduction

II. Honey Characterization

III. Mead Production

IV. Final Considerations

Port Wine

I. Introduction

II. The Douro Demarcated Region

III. The Benefício

IV. Wine Production

V. Types of Port Wines

VI. Chemical Composition

Acknowledgments

Botrytized Wines

I. Introduction

II. The Main Types of Botrytized Wines

III. Noble Rot

IV. Production of Botrytized Wines

V. Health Related Aspects of Botrytized Wines

VI. Summary and Conclusions

Acknowledgments

Distinctive Characteristics of Madeira Wine Regarding Its Traditional Winemaking and Modern Analytical Methodologies

I. Introduction

II. The History

III. The Tradition

IV. Chemical and Sensorial Characterization of Madeira Wine

V. Madeira Wine Authenticity

Vermouth

I. Introduction

II. History of Vermouth

III. Medicinal and Aromatic Value of Vermouth

IV. Classification of Vermouth

V. Technology of Preparation

VI. Preparation of vermouth from Nongrape Fruits

VII. Vermouth Quality

VIII. Legal Requirements

IX. Future Research

Amarone

I. History

II. Peculiarities of Amarone Wine

III. Alcoholic Fermentation and Maceration

IV. Malolactic Fermentation

V. Maturation in Cooperage (aging)

VI. Biotechnology—New Possibilities for Amarone Wine

Acknowledgments

 
 
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