Speciality Wines

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.
View full description

Audience

Food scientists in academia and industry and professional nutritionists and dietitians

 

Book information

  • Published: August 2011
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-384927-4


Table of Contents

  1. Carbonic Maceration wines - Catherine Tesniere
  2. Sherry-wines - Dra. M. Victoria Moreno-Arribas
  3. Vin Santo - Paola Domizio
  4. Mead - Leticia Estevinho
  5. Port wines - Paula Guedes de Pinho & Antonio Cesar Silva Ferreira
  6. Botrytised wines - Magyar Ildiko
  7. Medeira - José Câmara
  8. Vermouth - Parmjit S Panesar
  9. Appassimento - Franco Dellaglio