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Sweet, Reinforced and Fortified Wines
Wines from Grape Dehydration is the first of its kind in the field of grape dehydration - the controlled drying process which produces a special group of wines. These types of wine are the most ancient, made in the Mediterranean basin, and are even described in Herodotus. Until few years ago, it was thought that these wines – such as Pedro Ximenez, Tokai, Passito, and Vin Santo – were the result of simple grape drying, because the grapes were left in the sun, or inside greenhouses that had no controls over temperature, relative humidity or ventilation. But Amarone wine, one of the most prized wines in the world, is the first wine in which the drying is a controlled process. This controll...
Fortified Wine
In the years following the Gold Rush, the only late-19th-century California wine of national acclaim was a fortified wine called Angelica. Brandy and the port-style wines it fortified were the mainstay of its wine industry during the late 1800s. Today, some of America's most renowned wineries produce a port-style wine, and the popularity and quality of American fortified wines is in resurgence. This seminal handbook to US Port-style wines and winemakers not only offers the first in-depth buying guide of fortified wines but also tells this fascinating history of its rise and fall and modern comeback. Also included are sections on how to enjoy fortified wines, their different styles, and what makes American wines unique.
Madeira, Port, Sherry
Madeira, Port, Sherry: The Equinox Companion to Fortified Wines fills a niche for all those seeking to understand the fortified wine industry as a whole: its history, producers, winemaking methods, and practical aspects of enjoying these unique wines, numbered among the world's most long-lived beverages. This book constitutes an educational compendium representing organised cutting-edge knowledge on the three classic fortified wines, brought to us by the Iberian culture. The reference work enables an appreciation of the histories of madeira, port and sherry against the background of world-changing events. Extensive terminological research has distilled years of professional knowledge into a ...
Fortified Wine
The fascinating history of the rise and fall and modern comeback of fortified and port-style wines found in the United States. In the years following the Gold Rush, the only late-19th-century California wine of national acclaim was a fortified wine called Angelica. Brandy and the port-style wines it fortified were the mainstay of its wine industry during the late 1800s. Today, some of America's most renowned wineries produce a port-style wine, and the popularity and quality of American fortified wines is in resurgence. This seminal guidebook gives a comprehensive list of producers and their products, includes vintage guides and indexes of vintage American port-styles organised by price, and a section on how the most notable U.S. wines stand up against those from abroad.
Madeira, Port, Sherry
"Madeira, Port, Sherry: The Equinox Companion to Fortified Wines fills a niche for all those seeking to understand the fortified wine industry as a whole: its history, producers, winemaking methods, and practical aspects of enjoying these unique wines, numbered among the world's most long-lived beverages"--
Alcoholic Beverages
Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages.Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled p...
Science and Technology of Fruit Wine Production
Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced...
Madeira, Port, Sherry
Madeira, Port, Sherry: The Equinox Companion to Fortified Wines fills a niche for all those seeking to understand the fortified wine industry as a whole: its history, producers, winemaking methods, and practical aspects of enjoying these unique wines, numbered among the world's most long-lived beverages. This book constitutes an educational compendium representing organised cutting-edge knowledge on the three classic fortified wines, brought to us by the Iberian culture. The reference work enables an appreciation of the histories of madeira, port and sherry against the background of world-changing events. Extensive terminological research has distilled years of professional knowledge into a ...
Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.
Creating Wine
Today's wine industry is characterized by regional differences not only in the wines themselves but also in the business models by which these wines are produced, marketed, and distributed. In Old World countries such as France, Spain, and Italy, small family vineyards and cooperative wineries abound. In New World regions like the United States and Australia, the industry is dominated by a handful of very large producers. This is the first book to trace the economic and historical forces that gave rise to very distinctive regional approaches to creating wine. James Simpson shows how the wine industry was transformed in the decades leading up to the First World War. Population growth, rising ...
