Sweet, Reinforced and Fortified Wines -- Contents -- List of Contributors -- Glossary -- Introduction -- Part 1 History -- 1 Sweet Wines: The Essence of European Civilization -- 1.1 HISTORICAL PATH -- 1.2 ORIGINS -- 1.3 DIFFUSING THE MYTH OF WINE -- 1.4 CLIMATE CHANGES, THE DEVELOPMENT OF VITICULTURE AND THE PRODUCTION OF SWEET WINES -- 1.5 THE SWEET WINES OF CLASSICAL GREECE: GRAPE VARIETIES, TECHNIQUE AND PRODUCTION AREAS -- 1.6 THE GREEK SYMPOSIUM AND THE ETRUSCAN CONTINUERS -- 1.7 PRODUCTION AND CONSUMPTION OF SWEET WINES IN ANCIENT ROME -- 1.8 THE ECONOMIC AND SOCIAL ROLE OF SWEET WINES IN THE MIDDLE AGES -- 1.9 VINSANTO: A METAPHOR FOR MEDIEVAL SWEET WINES -- 1.10 THE 'REVOLUTION' OF DRINKS AND THE DEVELOPMENT OF SWEET WINES IN CONTINENTAL AND ATLANTIC EUROPE -- 1.10.1 Sauternes wines -- 1.10.2 Malaga wines -- 1.10.3 Wines from the Canary Islands and Madeira -- 1.10.4 Wines from Catalonia -- 1.10.5 Wines from Tokaj -- 1.11 DEMOCRATIZATION OF WINE IN THE SEVENTEENTH CENTURY EUROPE: DIFFUSION OF FORTIFIED WINES -- 1.11.1 The wines from Porto -- 1.11.2 Fortified wines from Andalusia -- 1.12 WHEN SWEET WINE IS A REVOLUTION: THE VENETIAN DREAM OF PRODUCING AN ETERNAL WINE -- 1.13 WINE APPELLATIONS: A WAY TO FIGHT FRAUD AND PRIVILEGE -- 1.14 CONCLUSIONS: THE HERITAGE -- REFERENCES -- Part 2 Vineyard Management, On-vine and Postharvest Grape Dehydration, Vinification -- 2 Management of the Vineyard -- 2.1 INTRODUCTION -- 2.2 GENETIC CHOICES -- 2.2.1 A case study: the Aleatico grape variety -- 2.3 VINEYARD DESIGN -- 2.4 VINEYARD AND CANOPY MANAGEMENT -- 2.4.1 Vine balance and cluster thinning -- 2.4.2 Early leaf removal: a potentially useful practice for grapes to be dehydrated -- 2.4.3 Berry epicuticular waxes, ripening and canopy management -- 2.4.4 Bunch thermal and light microclimate for grapes to be dehydrated.

2.4.5 Potential management of juice acidity -- 2.4.6 Vineyard management in warm climates -- 2.5 TIME OF HARVEST AND BERRY PHENOLIC MATURITY -- ACKNOWLEDGEMENT -- REFERENCES -- 3 Technology and Management of Postharvest Dehydration -- 3.1 INTRODUCTION -- 3.2 BASIC CONCEPT AND PRACTICAL NEEDS -- 3.3 ENDOGENOUS AND EXOGENOUS FACTORS AFFECTING WATER LOSS -- 3.4 GRAPE DEHYDRATION/WITHERING TECHNIQUES -- 3.4.1 On-vine withering -- 3.4.2 Natural withering -- 3.4.3 Forced withering -- ACKNOWLEDGEMENTS -- REFERENCES -- 4 Biochemistry and Physiology of Dehydrating Berries -- 4.1 INTRODUCTION -- 4.2 PHYSIOLOGY OF RIPENING, OVER-RIPENING AND SENESCING GRAPE BERRIES -- 4.3 THE METABOLISM OF DETACHED BERRIES AND THE MOLECULAR RESPONSES TO POSTHARVEST DEHYDRATION -- 4.4 CONCLUDING REMARKS -- REFERENCES -- 5 Changes in Volatile Compounds -- 5.1 INTRODUCTION -- 5.2 VARIETAL AROMA -- 5.3 AROMA EVOLUTION DURING BERRY DEVELOPMENT AND OVER-RIPENING -- 5.4 CHANGES OF PRIMARY AND SECONDARY AROMAS DURING POSTHARVEST DEHYDRATION -- 5.5 CONCLUSIONS -- ACKNOWLEDGEMENTS -- REFERENCES -- 6 Changes in Phenolic Compounds -- 6.1 INTRODUCTION -- 6.2 NOTES ON COMMON METHODS FOR THE ANALYSIS OF PHENOLIC COMPOUNDS IN GRAPE BERRIES, MUST AND WINE -- 6.2.1 High performance liquid chromatography -- 6.2.2 Capillary electromigration techniques -- 6.3 SIGNIFICANT VARIATIONS IN THE OCCURRENCE AND CONCENTRATION OF PHENOLIC COMPOUNDS DURING POSTHARVEST DEHYDRATION PROCESSES -- ACKNOWLEDGEMENT -- REFERENCES -- 7 Changes in Physical and Mechanical Properties of Dehydrating Berries -- 7.1 INTRODUCTION -- 7.2 INSTRUMENTAL MEASUREMENTS OF WINEGRAPE MECHANICAL PARAMETERS -- 7.3 EFFECT OF VARIETY, RIPENING STAGE, CLIMATE, VINTAGE AND GROWING LOCATION ON WINEGRAPE TEXTURE PARAMETERS AT RIPENESS.

7.4 RELATIONSHIPS BETWEEN INSTRUMENTAL TEXTURE PARAMETERS OF FRESH BERRY SKIN AND THE WINEGRAPE DEHYDRATION PROCESS -- 7.5 THE EVOLUTION OF TEXTURE PARAMETERS OF WINEGRAPES DURING ON-VINE WITHERING PROCESSES -- ACKNOWLEDGEMENTS -- REFERENCES -- 8 Management of Vinification and Stabilization to Preserve the Aroma Characteristic of Dehydrated Grape -- 8.1 INTRODUCTION -- 8.2 VOLATILE COMPOSITION OF WINES FROM DEHYDRATED GRAPES -- 8.3 VINIFICATION -- 8.3.1 Pre-fermentative phases -- 8.3.2 Fermentation -- 8.3.3 Maturation -- 8.4 CONCLUSIONS -- ACKNOWLEDGEMENTS -- REFERENCES -- 9 Methods of Vinification to Preserve the Colour in Red Grape Passiti Wines. Aleatico: a Case Study -- 9.1 INTRODUCTION -- 9.2 GENERAL INFORMATION -- 9.3 CHARACTERISTICS OF THE VINEYARD AND ITS MANAGEMENT -- 9.4 HARVEST -- 9.5 DEHYDRATION TECHNIQUES AND VINIFICATION -- 9.6 AGEING AND STORAGE -- ACKNOWLEDGEMENT -- REFERENCES -- 10 Role of Yeasts in Sweet Wines -- 10.1 YEAST BIODIVERSITY IN HIGH SUGAR CONCENTRATION GRAPE MUSTS -- 10.2 MOLECULAR RESPONSE OF S. CEREVISIAE TO HIGH SUGAR STRESS CONDITIONS -- 10.3 INFLUENCE OF S. CEREVISIAEON BYPRODUCT FORMATION IN SWEET WINES -- ACKNOWLEDGEMENT -- REFERENCES -- 11 Botrytis Infection: Grey Mould and Noble Rot -- 11.1 INTRODUCTION -- 11.2 THE INFECTION PROCESS OF B. CINEREAAND 'BUNCH ROT' DEVELOPMENT -- 11.3 THE NOBLE ROT -- 11.4 INDUCED BOTRYTIZATION -- REFERENCES -- 12 Vinification and Aroma Characteristic of Botrytized Grape -- 12.1 INTRODUCTION -- 12.2 MANAGING THE VINIFICATION OF BOTRYTIZED GRAPE -- 12.3 MANAGEMENT OF STABILIZATION OF BOTRYTIZED WINE -- 12.4 CHARACTERISTIC AROMA OF BOTRYTIZED GRAPE -- 12.4.1 Semillon and Sauvignon Blanc botrytized wines -- 12.4.2 Riesling botrytized wines -- REFERENCES -- Part 3 The Wines -- 13 Amarone -- 13.1 THE TERRITORY -- 13.2 HISTORY -- 13.3 VINEYARD TRAINING -- 13.4 THE AMARONE GRAPE VARIETIES.

13.5 THE NEW DOCG RULES FOR AMARONE -- 13.6 THE DEHYDRATION TECHNOLOGY IN VALPOLICELLA -- 13.6.1 The main factors in the dehydration process -- 13.6.2 The dehydration techniques adopted in Valpolicella -- 13.7 EVOLUTION OF AMARONE GRAPES DURING DEHYDRATION -- 13.7.1 Biochemical aspects -- 13.7.2 Amarone and Botrytis -- 13.8 TECHNOLOGICAL INNOVATIONS IN VALPOLICELLA: PREDICTIVE DEHYDRATION -- 13.9 VINIFICATION -- 13.10 AGEING IN WOOD AND IN BOTTLES -- 13.11 THE 'RIPASSO' TECHNIQUE -- 13.12 AMARONE'S SENSORIAL CHARACTERISTICS -- 13.13 THE AMARONE PHENOMENON -- REFERENCES -- 14 Moscato Passito -- 14.1 INTRODUCTION -- 14.2 THE VINE -- 14.3 AREA OF ORIGIN -- 14.4 VINEYARD MANAGEMENT -- 14.4.1 Crop load -- 14.4.2 Canopy management -- 14.4.3 Timing of cluster thinning -- 14.4.4 Harvest -- 14.5 POSTHARVEST DEHYDRATION TECHNIQUE -- 14.6 VINIFICATION -- ACKNOWLEDGEMENT -- REFERENCES -- 15 Italian Passito Wines -- 15.1 ALBANA DI ROMAGNA DOCG -- 15.1.1 History -- 15.1.2 Production area -- 15.1.3 Grape variety -- 15.1.4 Dehydration and vinification -- 15.1.5 Organoleptic features -- 15.1.6 Food matching -- 15.2 ALEATICO DELL'ELBA DOC -- 15.2.1 History -- 15.2.2 Production area -- 15.2.3 Grape variety -- 15.2.4 Drying and vinification -- 15.2.5 Organoleptic features -- 15.2.6 Food matching -- 15.3 CHAMBAVE MOSCATO PASSITO DOC -- 15.3.1 History -- 15.3.2 Production area -- 15.3.3 Grape variety -- 15.3.4 Dehydration and vinification -- 15.3.5 Organoleptic features -- 15.3.6 Food matching -- 15.4 ERBALUCE DI CALUSO PASSITO DOC -- 15.4.1 History -- 15.4.2 Production area -- 15.4.3 Grape variety -- 15.4.4 Dehydration and vinification -- 15.4.5 Organoleptic features -- 15.4.6 Food matching -- 15.5 FRASCATI CANNELLINO OR FRASCATI DOLCE DOC -- 15.5.1 History -- 15.5.2 Production area -- 15.5.3 Grape variety(ies) -- 15.5.4 Drying and vinification.

15.5.5 Organoleptic features -- 15.5.6 Food matching -- 15.6 GRECO DI BIANCO DOC -- 15.6.1 History -- 15.6.2 Production area -- 15.6.3 Grape variety(ies) -- 15.6.4 Drying and vinification -- 15.6.5 Organoleptic features -- 15.6.6 Food matching -- 15.7 LACRIMA DI MORRO D'ALBA DOC -- 15.7.1 History -- 15.7.2 Production area -- 15.7.3 Grape variety -- 15.7.4 Dehydration and vinification -- 15.7.5 Organoleptic features -- 15.7.6 Food matching -- 15.8 MALVASIA DELLE LIPARI DOC -- 15.8.1 History -- 15.8.2 Production area -- 15.8.3 Grape variety -- 15.8.4 Drying and vinification -- 15.8.5 Organoleptic features -- 15.8.6 Food matching -- 15.9 MOSCADELLO DI MONTALCINO PASSITO DOCG -- 15.9.1 History -- 15.9.2 Production area -- 15.9.3 Grape variety -- 15.9.4 Dehydration and vinification -- 15.9.5 Organoleptic features -- 15.9.6 Food matching -- 15.10 MOSCATO DI SCANZO DOCG -- 15.10.1 History -- 15.10.2 Production area -- 15.10.3 Grape variety -- 15.10.4 Dehydration and vinification -- 15.10.5 Organoleptic features -- 15.10.6 Food matching -- 15.11 MOSCATO DI SIRACUSA PASSITO DOC -- 15.11.1 History -- 15.11.2 Production area -- 15.11.3 Grape variety -- 15.11.4 Drying and vinification -- 15.11.5 Organoleptic features -- 15.11.6 Food matching -- 15.12 MOSCATO DI STREVI PASSITO DOC -- 15.12.1 History -- 15.12.2 Production area -- 15.12.3 Grape variety -- 15.12.4 Drying and vinification -- 15.12.5 Organoleptic features -- 15.12.6 Food matching -- 15.13 MOSCATO DI TRANI -- 15.13.1 History -- 15.13.2 Production area -- 15.13.3 Grape variety -- 15.13.4 Drying and vinification -- 15.13.5 Organoleptic features -- 15.13.6 Food matching -- 15.14 MOSCATO ROSA PASSITO DOC -- 15.14.1 History -- 15.14.2 Production area -- 15.14.3 Grape variety -- 15.14.4 Drying and vinification -- 15.14.5 Organoleptic features -- 15.14.6 Food matching -- 15.15 NASCO DI CAGLIARI PASSITO DOC.

15.15.1 History.