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. Read more... Abstract: 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
Author(s): Ron S Jackson
Series: Advances in Food and Nutrition Research 63
Publisher: Elsevier/Academic Press
Year: 2011
Language: English
Pages: 317
City: Waltham, MA
Series Page
......Page 1
Copyright......Page 2
Contributors......Page 3
Abstract......Page 6
Historical Development......Page 7
Distinctive Sensory Characteristics......Page 8
Carbonic Maceration Winemaking Process......Page 10
Grape harvesting, transportation, and vatting......Page 11
Maceration-fermentation step......Page 12
Devatting, pressing......Page 13
Second step of fermentation......Page 14
Specific Characteristics of Grape Berries in Carbonic Maceration: Anaerobic Metabolism......Page 16
Conclusions......Page 18
References......Page 19
Sherry Wines......Page 21
Introduction......Page 22
Winemaking Process......Page 23
Microbiota of the Flor Film......Page 26
Changes in the Chemical Composition of Sherry Wines During the Biological and Oxidative Aging......Page 27
Major alcohols......Page 28
Nitrogen compounds......Page 29
Polyphenols......Page 30
Aroma and Sensory Characteristics of Sherry Wines: Evolution During Aging......Page 33
Accelerated biological aging......Page 36
Production of wines from organic grapes......Page 38
References......Page 39
Abstract......Page 45
General definition and production areas......Page 46
Vin Santo of the Italian regions......Page 47
History......Page 49
Classification and style......Page 50
Chemical and organoleptic characteristics......Page 51
Production rules: Italian and European Union regulations......Page 70
Production and marketing......Page 71
Grape varieties......Page 77
Grape-drying techniques......Page 79
Factors influencing the grape-drying process......Page 80
The drying process and aroma compounds......Page 81
Pressing and barrel filling......Page 83
Influence of grape drying on microbial population dynamics in alcoholic fermentation......Page 84
Madre addition......Page 87
Fermentation starter......Page 88
Fermentation process parameters and their influence on yeast dynamics and on the analytical and organoleptic profiles of Vi......Page 92
Maturation in barrels......Page 95
References......Page 99
Abstract......Page 105
Introduction......Page 106
Carbohydrates......Page 107
Moisture content......Page 108
Organic acids......Page 109
Phenolic compounds......Page 110
Indicators of honey quality......Page 111
Microbiota of honey......Page 113
Fermentative microorganisms......Page 114
Fermentation conditions......Page 115
Postfermentation adjustments and maturation conditions......Page 118
Final Considerations......Page 119
References......Page 120
Abstract......Page 123
Introduction......Page 124
The Douro Demarcated Region......Page 126
Soil and climate......Page 128
The grape varieties......Page 129
The Benefício......Page 133
Wine Production......Page 134
Types of Port Wines......Page 137
Special categories of port wines......Page 140
Polyphenols profile......Page 141
Volatiles in port wines......Page 142
References......Page 147
Botrytized Wines......Page 151
Introduction......Page 152
Tokaji Aszú......Page 153
German and Austrian botrytized wines......Page 161
Sauternes and other French styles......Page 162
Newer styles of botrytized sweet wines......Page 163
Passito wines......Page 164
Infection by B. cinerea......Page 165
Process and conditions of noble rot......Page 167
Effects of noble rot on juice composition......Page 169
Effects of noble rot on the grape microbiota......Page 174
Induction and control of noble rot......Page 176
Harvest......Page 177
Grape processing......Page 178
Yeasts......Page 180
Chemical composition......Page 183
Fermentation technique......Page 190
Aging and stabilization......Page 192
Health promoting attributes......Page 193
Biogenic amines......Page 196
Mycotoxins......Page 198
Summary and Conclusions......Page 199
References......Page 201
Distinctive Characteristics of Madeira Wine Regarding Its Traditional Winemaking and Modern Analytical Methodologi......Page 211
Introduction......Page 212
The History......Page 213
Grape varieties......Page 214
The specificity of the Madeira winemaking process......Page 215
The wooden casks support-``Canteiros´´......Page 217
Production and marketing......Page 218
Physicochemical parameters......Page 219
Extraction techniques and analytical methodologies......Page 220
Volatile constituents of young Madeira wines......Page 222
Evolution of volatile compounds during Madeira wine aging......Page 232
Impact odorants in Madeira wines......Page 236
Amino acids and biogenic amines......Page 240
Polyphenols in table Madeira wine......Page 242
Madeira Wine Authenticity......Page 246
References......Page 248
Vermouth: Technology of Production and Quality Characteristics......Page 254
Introduction......Page 255
History of Vermouth......Page 256
Medicinal and Aromatic Value of Vermouth......Page 258
Sweet Italian vermouth......Page 259
Dry French vermouth......Page 260
Preparation of the base wine......Page 261
Brandy distillation......Page 262
Methods of flavoring base wines......Page 263
Other extraction methods......Page 266
Preparation of vermouth from Nongrape Fruits......Page 267
Apple vermouth......Page 268
Plum vermouth......Page 270
Sand pear vermouth......Page 271
Wild apricot vermouth......Page 272
Physicochemical characteristics of vermouth......Page 273
Astringency and bitterness in vermouth......Page 279
Sweetness and viscosity......Page 281
Flavor profiling of vermouth......Page 282
References......Page 283
Abstract......Page 287
History......Page 288
Production area......Page 290
Grapevine cultivars......Page 291
Grape selection......Page 293
Postharvest grapes drying......Page 294
Wine production......Page 297
Alcoholic Fermentation and Maceration......Page 298
Malolactic Fermentation......Page 301
Maturation in Cooperage aging......Page 302
Grape dehydration phase......Page 304
Acknowledgments......Page 305
References......Page 306
Index......Page 309
