White Wine Technology

Häftad, Engelska, 2021

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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

Produktinformation

Utgivningsdatum2021-09-22
Mått216 x 276 x 29 mm
Vikt1 180 g
FormatHäftad
SpråkEngelska
Antal sidor430
FörlagElsevier Science
ISBN9780128234976

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Tillverkningsteknik inom Naturvetenskap och teknik

Antonio Morata, winner of the prestigious OIV Award in 2019, is a professor of food science and technology with a specialty in wine technology at the Universidad Politécnica de Madrid, Madrid, Spain and a professor of enology and wine technology in the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus, a Joint European Diploma that includes Montpellier SupAgro, France; Geisenheim University, Germany; Udine University, Italy; Lisbon University, Portugal; Torino University, Italy; and Universidad Politécnica de Madrid, Spain. Dr. Morata’s research expertise covers a wide variety of topics including yeast selection for winemaking and repercussion in quality parameters, new fermentation biotechnologies and winemaking processes, and anthocyanin and phenolic ripeness of grapes. He has written over 100 articles, book chapters, and books, holds 3 patents, and has won 4 awards in enology.

1. Assesment and control of grape maturity and quality2. White grape quality monitoring via hyperspectral imaging: from the vineyard to the winery3. Use of GTH in the winemaking of white varieties4. White must extraction5. White must preservation by UHPH without SO26. Use of Pulsed Electric Fields in white grape processing7. Ultrasounds to process white grapes8. Settling. Must cleaning9. Application of Hanseniaspora vineae to improve white wine quality10. Improving white wine aroma and structure by non-Saccharomyces yeasts11. Biological acidification by L. thermotolerans12. Nitrogen management during Fermentation13. Tasting the terroir of wine yeast innovation14. Malolactic Fermentation15. Pinking16. Prevention of the light-struck taste in white wine17. White wine polyphenols and health18. Enzymes applications in white wines19. NIR for white wine analysis20. Ageing on lees21. Barrel ageing of white wines22. Use of different wood species for white wine production: wood composition and impact on wine quality23. Impacts of phenolics and pre-fermentation antioxidant additions on wine aroma24. A Glance through Aroma of White Wine25. Inertization and bottling26. White Winemaking in Cold Climates27. White wine production in cold regions of China28. Dealcoholization of white wines29. White wine tasting: understanding taster responses based on flavour neuronal processing