White Wine Technology
eBook - ePub

White Wine Technology

  1. 430 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

White Wine Technology

About this book

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

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Yes, you can access White Wine Technology by Antonio Morata in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. White Wine Technology
  2. Cover
  3. Title Page
  4. Copyright Page
  5. Contents
  6. List of Contributors
  7. Prologue
  8. Chapter 1 Assessment and control of grape maturity and quality
  9. Chapter 2 White grape quality monitoring via hyperspectral imaging: from the vineyard to the winery
  10. Chapter 3 Use of glutathione in the winemaking of white grape varieties
  11. Chapter 4 White must extraction methods
  12. Chapter 5 White must preservation by ultra-high pressure homogenization without SO2
  13. Chapter 6 Use of pulsed electric fields in white grape processing
  14. Chapter 7 Ultrasound to process white grapes
  15. Chapter 8 Settling. Clarification of musts
  16. Chapter 9 Application of Hanseniaspora vineae to improve white wine quality
  17. Chapter 10 Improving white wine aroma and structure by non-Saccharomyces yeasts
  18. Chapter 11 Biological acidification by Lachancea thermotolerans
  19. Chapter 12 Nitrogen management during fermentation
  20. Chapter 13 Tasting the terroir of wine yeast innovation
  21. Chapter 14 Malolactic fermentation in white wines
  22. Chapter 15 Pinking
  23. Chapter 16 Origin, prevention, and mitigation of light-struck taste in white wine
  24. Chapter 17 White wine polyphenols and health
  25. Chapter 18 Enzyme applications in white wine
  26. Chapter 19 Near infrared for white wine analysis
  27. Chapter 20 Aging on lees
  28. Chapter 21 Barrel aging of white wines
  29. Chapter 22 Use of different wood species for white wine production: wood composition and impact on wine quality
  30. Chapter 23 Impacts of phenolics and prefermentation antioxidant additions on wine aroma
  31. Chapter 24 A glance into the aroma of white wine
  32. Chapter 25 Inertization and bottling
  33. Chapter 26 White winemaking in cold climates
  34. Chapter 27 White winemaking in cold regions with short maturity periods in Northwest China
  35. Chapter 28 Dealcoholization of white wines
  36. Chapter 29 White wine tasting: Understanding taster responses based on flavor neuronal processing
  37. Index