Speciality Wines ( Volume 63 )

Publication series ：Volume 63

Author： Jackson   Ron S  

Publisher： Elsevier Science‎

Publication year： 2011

E-ISBN: 9780123849281

P-ISBN(Paperback): 9780123849274

P-ISBN(Hardback):  9780123849274

Subject： TS262.6 Wine, champagne

Language： ENG

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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.

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

Chapter

Front Cover

pp.：  1 – 4

Advances in Food and Nutrition Research

pp.：  4 – 5

Copyright

pp.：  5 – 6

Contents

pp.：  6 – 10

Contributors

pp.：  10 – 14

Chapter 1: Carbonic Maceration Wines: Characteristics and Winemaking Process

pp.：  14 – 30

Chapter 2: Sherry Wines

pp.：  30 – 54

Chapter 3: Vin Santo

pp.：  54 – 114

Chapter 4: Mead Production: Tradition Versus Modernity

pp.：  114 – 132

Chapter 5: Port Wine

pp.：  132 – 160

Chapter 6: Botrytized Wines

pp.：  160 – 220

Chapter 7: Distinctive Characteristics of Madeira Wine Regarding Its Traditional Winemaking and Modern Analytical Methodologi

pp.：  220 – 264

Chapter 8: Vermouth: Technology of Production and Quality Characteristics

pp.：  264 – 298

Chapter 9: Amarone: A Modern Wine Coming from an Ancient Production Technology

pp.：  298 – 320

Index

pp.：  320 – 329

The users who browse this book also browse


No browse record.