Antonio Morata
Elsevier Science
e druk, 2021
9780128234976
White Wine Technology
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
e druk, 2021
ISBN13: 9780128234976
Rubricering
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
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.
Specificaties
Inhoudsopgave
1. Assesment and control of grape maturity and quality<br>2. White grape quality monitoring via hyperspectral imaging: from the vineyard to the winery<br>3. Use of GTH in the winemaking of white varieties<br>4. White must extraction<br>5. White must preservation by UHPH without SO2<br>6. Use of Pulsed Electric Fields in white grape processing<br>7. Ultrasounds to process white grapes<br>8. Settling. Must cleaning<br>9. Application of Hanseniaspora vineae to improve white wine quality<br>10. Improving white wine aroma and structure by non-Saccharomyces yeasts<br>11. Biological acidification by L. thermotolerans<br>12. Nitrogen management during Fermentation<br>13. Tasting the terroir of wine yeast innovation<br>14. Malolactic Fermentation<br>15. Pinking<br>16. Prevention of the light-struck taste in white wine<br>17. White wine polyphenols and health<br>18. Enzymes applications in white wines<br>19. NIR for white wine analysis<br>20. Ageing on lees<br>21. Barrel ageing of white wines<br>22. Use of different wood species for white wine production: wood composition and impact on wine quality<br>23. Impacts of phenolics and pre-fermentation antioxidant additions on wine aroma<br>24. A Glance through Aroma of White Wine<br>25. Inertization and bottling<br>26. White Winemaking in Cold Climates<br>27. White wine production in cold regions of China<br>28. Dealcoholization of white wines<br>29. White wine tasting: understanding taster responses based on flavour neuronal processing