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Speciality wines
Title
Speciality wines / edited by Ronald S. Jackson.
ISBN
1283281449
9781283281447
9786613281449
6613281441
0123849284
9780123849281
0123849276
9780123849274
Edition
1st ed.
Published
Amsterdam ; Boston : Academic Press, ©2011.
Physical Description
1 online resource (328 pages)
Local Notes
Access is available to the Yale community.
Notes
English.
Access and use
Access restricted by licensing agreement.
Summary
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. *The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948.
Variant and related titles
Elsevier ScienceDirect All Books. OCLC KB.
Format
Books / Online
Language
English
Added to Catalog
August 06, 2021
Series
Advances in food and nutrition research, v. 63
Bibliography
Includes bibliographical references and index.
Contents
Front Cover; Advances in Food and Nutrition Research; Copyright; Contents; Contributors; Chapter 1: Carbonic Maceration Wines: Characteristics and Winemaking Process; 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; References; Chapter 2: Sherry Wines; I. Introduction
II. Winemaking ProcessIII. 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; References; Chapter 3: 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; References
Chapter 4: Mead Production: Tradition Versus ModernityI. Introduction; II. Honey Characterization; III. Mead Production; IV. Final Considerations; References; Chapter 5: Port Wine; I. Introduction; II. The Douro Demarcated Region; III. The Benefício; IV. Wine Production; V. Types of Port Wines; VI. Chemical Composition; Acknowledgments; References; Chapter 6: 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; References
Chapter 7: Distinctive Characteristics of Madeira Wine Regarding Its Traditional Winemaking and Modern Analytical MethodologiI. Introduction; II. The History; III. The Tradition; IV. Chemical and Sensorial Characterization of Madeira Wine; V. Madeira Wine Authenticity; References; Chapter 8: Vermouth: Technology of Production and Quality Characteristics; 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 RequirementsIX. Future Research; References; Chapter 9: Amarone: A Modern Wine Coming from an Ancient Production Technology; 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; References; Index
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