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.
Audience
Food scientists in academia and industry and professional nutritionists and dietitians
Included in series
Advances in Food and Nutrition Research
Advances in Food and Nutrition Research
Hardbound, 344 Pages
Published: August 2011
Imprint: Academic Press
ISBN: 978-0-12-384927-4
Contents
- Carbonic Maceration wines - Catherine Tesniere
- Sherry-wines - Dra. M. Victoria Moreno-Arribas
- Vin Santo - Paola Domizio
- Mead - Leticia Estevinho
- Port wines - Paula Guedes de Pinho & Antonio Cesar Silva Ferreira
- Botrytised wines - Magyar Ildiko
- Medeira - José Câmara
- Vermouth - Parmjit S Panesar
- Appassimento - Franco Dellaglio
