Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification (BOK)
1 799,00 1 79900
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This book, the first scientific and technical guide of its kind, covers a controlled drying process, grape dehydration, that changes the grape at the biochemical level, and involves specialized vine management, post-harvest technology, and production processes, which are different from the typical wine-making procedure. It opens with an introduction from the editors, followed by a chapter exploring the history of grape dehydration, before moving on to two full sections detailing the scientific and technical aspects of the process.