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White wine technology /
Key Features- 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 are...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press,
[2022]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 1. Assessment 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