Domizio Paola, Lencioni Livio
Dipartimento di Biotecnologie Agrarie, Università degli Studi di Firenze, Firenze, Italy.
Adv Food Nutr Res. 2011;63:41-100. doi: 10.1016/B978-0-12-384927-4.00003-8.
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.
圣酒（Vin Santo）是一种典型的甜型葡萄酒，尤其产自托斯卡纳地区，以及意大利中部和北部的其他地区，希腊的圣托里尼岛也有生产。它仍然是最重要的“冥想之酒”之一，其魅力始于它古老而神秘的起源。意大利是世界上甜型葡萄酒生产传统最为悠久的国家。在这场竞争中，圣酒酿造过程中的大部分步骤仍然与古老的当地传统相关联。本章概述了意大利生产的不同风格的圣酒及其市场销售情况。还描述了影响葡萄风干、酒精发酵、桶中陈酿的主要因素。到目前为止，很少有科学研究聚焦于圣酒。然而，在过去几年中对这种葡萄酒的需求不断增加，现在极大地刺激了旨在更好地管理其独特生产过程的研究。
