Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification

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Shop Sweet Reinforced And Fortified Wines Grape Biochemistry Technology And Vinification 2013

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.

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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.


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The technical section is devoted to four main classes of wine: Amarone, Passito, Pedro Ximenez, and Tokai. Management of the Vineyard.

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Technology and Management of Postharvest. Biochemistry and Physiology of Dehydrating. Changes in Volatile Compounds.


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Changes in Phenolic Compounds. Changes in Physical and Mechanical Properties. Management of Vinification and Stabilization. Methods of Vinification to Preserve the Colour.