Speciality Wines

Speciality Wines

1st Edition - August 22, 2011

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  • Editor: Ron S Jackson
  • eBook ISBN: 9780123849281

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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.

Key Features

  • The latest important information for food scientists and nutritionists
  • Peer-reviewed articles by a panel of respected scientists
  • The go-to series since 1948


Food scientists in academia and industry and professional nutritionists and dietitians

Table of Contents

  • Carbonic Maceration Wines

    I. Introduction

    II. Historical Development

    III. Distinctive Sensory Characteristics

    IV. Economic Interest and Importance of Carbonic Maceration in the World

    V. Carbonic Maceration Winemaking Process

    VI. Specific Characteristics of Grape Berries in Carbonic Maceration: Anaerobic Metabolism

    VII. Originality of Grape-Berry Ripening

    VIII. Conclusions


    Sherry Wines

    I. Introduction

    II. Winemaking Process

    III. Microbiota of the Flor Film

    IV. Changes in the Chemical Composition of Sherry Wines During the Biological and Oxidative Aging

    V. Aroma and Sensory Characteristics of Sherry Wines: Evolution During Aging

    VI. New Trends in Sherry Winemaking Technology

    VII. Conclusion and Future Trends


    Vin Santo

    I. General definition and production areas

    II. History

    III. Italian Vin Santo

    IV. Production rules: Italian and European Union regulations

    V. Production and marketing

    VI. The making Vin Santo

    Mead Production

    I. Introduction

    II. Honey Characterization

    III. Mead Production

    IV. Final Considerations

    Port Wine

    I. Introduction

    II. The Douro Demarcated Region

    III. The Benefício

    IV. Wine Production

    V. Types of Port Wines

    VI. Chemical Composition


    Botrytized Wines

    I. Introduction

    II. The Main Types of Botrytized Wines

    III. Noble Rot

    IV. Production of Botrytized Wines

    V. Health Related Aspects of Botrytized Wines

    VI. Summary and Conclusions


    Distinctive Characteristics of Madeira Wine Regarding Its Traditional Winemaking and Modern Analytical Methodologies

    I. Introduction

    II. The History

    III. The Tradition

    IV. Chemical and Sensorial Characterization of Madeira Wine

    V. Madeira Wine Authenticity


    I. Introduction

    II. History of Vermouth

    III. Medicinal and Aromatic Value of Vermouth

    IV. Classification of Vermouth

    V. Technology of Preparation

    VI. Preparation of vermouth from Nongrape Fruits

    VII. Vermouth Quality

    VIII. Legal Requirements

    IX. Future Research


    I. History

    II. Peculiarities of Amarone Wine

    III. Alcoholic Fermentation and Maceration

    IV. Malolactic Fermentation

    V. Maturation in Cooperage (aging)

    VI. Biotechnology—New Possibilities for Amarone Wine


Product details

  • No. of pages: 344
  • Language: English
  • Copyright: © Academic Press 2011
  • Published: August 22, 2011
  • Imprint: Academic Press
  • eBook ISBN: 9780123849281

About the Serial Volume Editor

Ron S Jackson

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