White Wine TechnologyAntonio Morata White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. The book focuses on the technology and biotechnology of white wines, providing a quick reference of novel ways to increase and improve overall wine production and innovation. Its reviews of recent studies and technological advancements to improve grape maturity and production and ways to control PH level make this book essential to wine producers, researchers, practitioners, technologists and students. - Covers trends in in both traditional and modern enology technologies, including extraction, processing, stabilization and ageing technologies - Examines the potential impacts of climate change on wine quality - Provides an overview of biotechnologies to improve wine freshness in warm areas and to manage maturity in cold climates - Includes detailed information on hot topics such as the use of GMOs in wine production, spoilage bacteria, the management of oxidation, and the production of dealcoholized wines |
Contents
| 1 | |
| 17 | |
| 29 | |
4 White must extraction methods | 39 |
5 White must preservation by ultrahigh pressure homogenization without SO2 | 49 |
6 Use of pulsed electric fields in white grape processing | 61 |
7 Ultrasound to process white grapes | 73 |
8 Settling Clarification of musts | 87 |
17 White wine polyphenols and health | 205 |
18 Enzyme applications in white wine | 221 |
19 Near infrared for white wine analysis | 239 |
20 Aging on lees | 247 |
21 Barrel aging of white wines | 269 |
wood composition and impact on wine quality | 281 |
23 Impacts of phenolics and prefermentation antioxidant additions on wine aroma | 301 |
24 A glance into the aroma of white wine | 313 |
9 Application of Hanseniaspora vineae to improve white wine quality | 99 |
10 Improving white wine aroma and structure by nonSaccharomyces yeasts | 117 |
11 Biological acidification by Lachancea thermotolerans | 131 |
12 Nitrogen management during fermentation | 143 |
13 Tasting the terroir of wine yeast innovation | 155 |
14 Malolactic fermentation in white wines | 177 |
15 Pinking | 187 |
16 Origin prevention and mitigation of lightstruck taste in white wine | 197 |
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Common terms and phrases
acetate addition Agricultural and Food alcoholic fermentation American Journal amino acids analysis antioxidant application aroma compounds autolysis Available barrels Biotechnology bottle cell Chardonnay chemical Ciani Comitini composition concentration Dubourdieu effect Enology Enology and Viticulture enzymes esters ethanol ethyl evaluation extraction flavor Food Chemistry Food Microbiology Food Science genome glutathione Grape and Wine grape varieties Hanseniaspora impact increase influence inoculation Jordão Journal of Agricultural Journal of Enology Journal of Food levels malolactic fermentation membrane metabolism mg/L microbial model wine Morata nitrogen non-Saccharomyces yeasts oak wood oxidation oxygen phenolic phenolic compounds polyphenols potential Pretorius proteins red wine reduced Riesling Saccharomyces cerevisiae Sauvignon blanc sparkling wines studies taste Technology temperature terpenes thermotolerans thiols treatment vineae vineyard Viticulture Vitis vinifera volatile compounds white grape white wine wine aroma wine fermentation wine production wine quality Wine Research wine yeast winemaking winery wines aged wood species yeast