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White Wine Technology de Antonio Morata

White Wine Technology

Editat de Antonio Morata
en Limba Engleză Paperback – 21 sep 2021
White Wine Technologyaddresses 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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Specificații

ISBN-13: 9780128234976
ISBN-10: 0128234970
Pagini: 430
Ilustrații: 51 illustrations (1 in full color)
Dimensiuni: 216 x 276 x 29 mm
Greutate: 0.99 kg
Editura: ELSEVIER SCIENCE

Public țintă

Enologists and researchers, professors, and academicians in wine technology, wine microbiology, and wine composition and analysis 

Cuprins

1. Assesment and control of grape maturity and quality
2. White grape quality monitoring via hyperspectral imaging: from the vineyard to the winery
3. Use of GTH in the winemaking of white varieties
4. White must extraction
5. White must preservation by UHPH without SO2
6. Use of Pulsed Electric Fields in white grape processing
7. Ultrasounds to process white grapes
8. Settling. Must cleaning
9. Application of Hanseniaspora vineae to improve white wine quality
10. Improving white wine aroma and structure by non-Saccharomyces yeasts
11. Biological acidification by L. thermotolerans
12. Nitrogen management during Fermentation
13. Tasting the terroir of wine yeast innovation
14. Malolactic Fermentation
15. Pinking
16. Prevention of the light-struck taste in white wine
17. White wine polyphenols and health
18. Enzymes applications in white wines
19. NIR for white wine analysis
20. Ageing on lees
21. Barrel ageing of white wines
22. Use of different wood species for white wine production: wood composition and impact on wine quality
23. Impacts of phenolics and pre-fermentation antioxidant additions on wine aroma
24. A Glance through Aroma of White Wine
25. Inertization and bottling
26. White Winemaking in Cold Climates
27. White wine production in cold regions of China
28. Dealcoholization of white wines
29. White wine tasting: understanding taster responses based on flavour neuronal processing

Descriere

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