title: Vin Santo.
abstract: Vin Santo is the typical dessert wine produced in Tuscany, in particular, and in other areas of central and northern Italy, as well as on the Greek island of Santorini. It remains one of the most important "meditation wines", whose glamour starts with its ancient and mysterious origin. Italy is the country with the World's greatest tradition for sweet wine production. In this contest most of the steps in the Vin Santo making process are still linked to old local traditions. This chapter provides an overview of the different styles of Vin Santo produced in Italy together with its marketing. The main factors affecting grapes drying, alcoholic fermentation, maturation in barrels, are also described. So far there have been few scientific studies that have focused on Vin Santo. However, the increasing demand registered in the last few years for this kind of wine, is now greatly stimulating the research aimed to better manage its peculiar production process.
authors.affiliation: Dipartimento di Biotecnologie Agrarie, Università degli Studi di Firenze, Firenze, Italy. domizio@unifi.it
authors.forename: Paola
authors.initials: P
authors.lastname: Domizio
authors.forename: Livio
authors.initials: L
authors.lastname: Lencioni
mesh_terms: D000438:Alcohols / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D003890:Desiccation; D005062:European Union; D005285:Fermentation; D005511:Food Handling / Q000331:legislation & jurisprudence / Q000379:methods*; D005638:Fruit; D006115:Greece; D049668:History, 15th Century; D049671:History, 18th Century; D007558:Italy; D007881:Legislation, Food; D013045:Species Specificity; D013649:Taste; D027843:Vitis; D014920:Wine / Q000032:analysis / Q000145:classification / Q000266:history; D014934:Wood
chemical_list: D000438:Alcohols; D002241:Carbohydrates