Fermented Beverage Production 2003
DOI: 10.1007/978-1-4615-0187-9_8
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Fortified Wines Sherry, Port and Madeira

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Cited by 16 publications
(9 citation statements)
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“…Sweetening is typically achieved by adding one of two special sweetening wines, PX or mistela, although variations are occasionally used (Reader and Dominguez, 2003). PX is juice extracted from sundried berries (soleo) of Pedro Ximénez.…”
Section: Sweetening and Color Winesmentioning
confidence: 99%
See 1 more Smart Citation
“…Sweetening is typically achieved by adding one of two special sweetening wines, PX or mistela, although variations are occasionally used (Reader and Dominguez, 2003). PX is juice extracted from sundried berries (soleo) of Pedro Ximénez.…”
Section: Sweetening and Color Winesmentioning
confidence: 99%
“…Other procedures involve rotary fermentors, pneumatic plungers, and tanks possessing automatic pumping over (see Reader and Dominquez, 2003). Pigment extraction is largely dependent on the heat and ethanol generated during the truncated (2-3 day) fermentation period.…”
Section: Base Wine Productionmentioning
confidence: 99%
“…The reader is referred to Reader and Dominguez (2003) for comprehensive details of grapes and vinification techniques; however, these are only subtly different from those employed generally for wines (see Chapter 3).…”
Section: Sherrymentioning
confidence: 99%
“…They are made by adding a special product obtained after boiling the grape must for a long time to a base wine. This boiled must is known by a variety of names depending on its characteristics (Reader & Dominguez, 1995) and production area. 'Syrup' is the most common, popular and widelyused name in Spain.…”
Section: Introductionmentioning
confidence: 99%