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
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