Sweet, Reinforced and Fortified Wines (ePub)

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