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.
1. White Wine Technology - p. iii 2. Cover - p. iii 3. Title Page - p. iii 4. Copyright Page - p. iv 5. Table of Contents - p. iv 6. List of Contributors - p. ix 7. Prologue - p. xiii 8. Chapter 1 Assessment and control of grape maturity and quality - p. 1 9. Chapter 2 White grape quality monitoring via hyperspectral imaging: from the vineyard to the winery - p. 17 10. Chapter 3 Use of glutathione in the winemaking of white grape varieties - p. 29 11. Chapter 4 White must extraction methods - p. 39 12. Chapter 5 White must preservation by ultra-high pressure homogenization without SO2 - p. 49 13. Chapter 6 Use of pulsed electric fields in white grape processing - p. 61 14. Chapter 7 Ultrasound to process white grapes - p. 73 15. Chapter 8 Settling. Clarification of musts - p. 87 16. Chapter 9 Application of Hanseniaspora vineae to improve white wine quality - p. 99 17. Chapter 10 Improving white wine aroma and structure by non-Saccharomyces yeasts - p. 117 18. Chapter 11 Biological acidification by Lachancea thermotolerans - p. 131 19. Chapter 12 Nitrogen management during fermentation - p. 143 20. Chapter 13 Tasting the terroir of wine yeast innovation - p. 155 21. Chapter 14 Malolactic fermentation in white wines - p. 177 22. Chapter 15 Pinking - p. 187 23. Chapter 16 Origin, prevention, and mitigation of light-struck taste in white wine - p. 197 24. Chapter 17 White wine polyphenols and health - p. 205 25. Chapter 18 Enzyme applications in white wine - p. 221 26. Chapter 19 Near infrared for white wine analysis - p. 239 27. Chapter 20 Aging on lees - p. 247 28. Chapter 21 Barrel aging of white wines - p. 269 29. Chapter 22 Use of different wood species for white wine production: wood composition and impact on wine quality - p. 281 30. Chapter 23 Impacts of phenolics and prefermentation antioxidant additions on wine aroma - p. 301 31. Chapter 24 A glance into the aroma of white wine - p. 313 32. Chapter 25 Inertization and bottling - p. 327 33. Chapter 26 White winemaking in cold climates - p. 339 34. Chapter 27 White winemaking in cold regions with short maturity periods in Northwest China - p. 355 35. Chapter 28 Dealcoholization of white wines - p. 369 36. Chapter 29 White wine tasting: Understanding taster responses based on flavor neuronal processing - p. 379 37. Index - p. 409
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.
1. White Wine Technology - p. iii 2. Cover - p. iii 3. Title Page - p. iii 4. Copyright Page - p. iv 5. Table of Contents - p. iv 6. List of Contributors - p. ix 7. Prologue - p. xiii 8. Chapter 1 Assessment and control of grape maturity and quality - p. 1 9. Chapter 2 White grape quality monitoring via hyperspectral imaging: from the vineyard to the winery - p. 17 10. Chapter 3 Use of glutathione in the winemaking of white grape varieties - p. 29 11. Chapter 4 White must extraction methods - p. 39 12. Chapter 5 White must preservation by ultra-high pressure homogenization without SO2 - p. 49 13. Chapter 6 Use of pulsed electric fields in white grape processing - p. 61 14. Chapter 7 Ultrasound to process white grapes - p. 73 15. Chapter 8 Settling. Clarification of musts - p. 87 16. Chapter 9 Application of Hanseniaspora vineae to improve white wine quality - p. 99 17. Chapter 10 Improving white wine aroma and structure by non-Saccharomyces yeasts - p. 117 18. Chapter 11 Biological acidification by Lachancea thermotolerans - p. 131 19. Chapter 12 Nitrogen management during fermentation - p. 143 20. Chapter 13 Tasting the terroir of wine yeast innovation - p. 155 21. Chapter 14 Malolactic fermentation in white wines - p. 177 22. Chapter 15 Pinking - p. 187 23. Chapter 16 Origin, prevention, and mitigation of light-struck taste in white wine - p. 197 24. Chapter 17 White wine polyphenols and health - p. 205 25. Chapter 18 Enzyme applications in white wine - p. 221 26. Chapter 19 Near infrared for white wine analysis - p. 239 27. Chapter 20 Aging on lees - p. 247 28. Chapter 21 Barrel aging of white wines - p. 269 29. Chapter 22 Use of different wood species for white wine production: wood composition and impact on wine quality - p. 281 30. Chapter 23 Impacts of phenolics and prefermentation antioxidant additions on wine aroma - p. 301 31. Chapter 24 A glance into the aroma of white wine - p. 313 32. Chapter 25 Inertization and bottling - p. 327 33. Chapter 26 White winemaking in cold climates - p. 339 34. Chapter 27 White winemaking in cold regions with short maturity periods in Northwest China - p. 355 35. Chapter 28 Dealcoholization of white wines - p. 369 36. Chapter 29 White wine tasting: Understanding taster responses based on flavor neuronal processing - p. 379 37. Index - p. 409
