Speciality wines / edited by Ronald S. Jackson.

Format:

Book

Contributor:

Jackson, Ron S.

Series:

Advances in food and nutrition research ; v. 63.

Advances in food and nutrition research, 1043-4526 ; v. 63

Language:

English

Subjects (All):

Wine and wine making.

Alcoholic beverages.

Physical Description:

1 online resource (328 p.)

Edition:

1st ed.

Place of Publication:

Amsterdam ; Boston : Academic Press, c2011.

Language Note:

English

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

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

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-283-28144-9

9786613281449

0-12-384928-4

OCLC:

755415583