Description

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

Readership

Food scientists in academia and industry and professional nutritionists and dietitians

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

Details

No. of pages:
344
Language:
English
Copyright:
© 2011
Published:
Imprint:
Academic Press
Print ISBN:
9780123849274
Electronic ISBN:
9780123849281