White wine technology / edited by Antonio Morata.
| Other author | Morata, Antonio. |
| Format | Electronic |
| Publication Info | London, United Kingdom ; San Diego, CA ; Cambridge, MA ; Oxford, United Kingdom : Academic Press, an imprint of Elsevier, [2022] |
| Description | xiv, 415 pages : illustrations, maps ; 28 cm |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences 2021 [EBCABS21] |
| Subjects |
| Physical medium | monochrome |
| Physical medium | black and white |
| Physical medium | map |
| Physical medium | illustration |
| Contents | Assessment and control of grape maturity and quality / Luca Rolle, Susana Río Segade, Vincenzo Gerbi et al. -- White grape quality monitoring via hyperpsectral imaging : from the vineyard to the winery / Gianella Chávez-Segura and Ricardo Vejarano -- Use of glutathione in the winemaking of white grape varieties / Juana Martínez and Lucía González-Arenzana -- White must extraction methods / Juan Manuel Del Fresno, Mateo Cardona, Antonio Morata et al. -- White must preservation by ultra-high pressure homogenization without SO2 / Iris Loira, Carlos Escott, Antonio Morata et al. -- Use of pulsed electric fields in white grape processing / Carlota Delso, Juna Manuel Martínez, Javier Raso et al. -- Ultrasound to process white grapes / Encarna Gómez-Plaza, Luis Javier Pérez-Prieto, Ana Beléb Bautista-Ortín et al. -- Settling : classification of musts / Aude Vernhet -- Application of Hanseniaspora vineae to improve white wine quality / Valentina Martin, Maria Jose Valera, Francisco Carrau et al. -- Improving white wine aroma and structure by non-Saccharomyces yeasts / Maurizio Ciani, Laura Canonico and Francesca Comitini -- Biological acidification by Lachancea thermotolerans / Antonio Morata, Iris Loira, José Antonio Suárez-Lepe et al. -- Nitrogen management during fermentation / Jean-Marie Sablayrolles and Jean-Roch Mouret -- Tasting the terroir of wine yeast innovation / Isak S. Pretorius -- Malolactic fermentation in white wines / Isabel Pardo and Sergi Ferrer -- Pinking / Luís Filipe-Ribeiro, Jenny Andrea-Silva, Fernando M. Nunes et al. -- Origin, prevention, and mitigation of light-struck taste in white wine / Luís Filipe-Ribeiro, Fernanda Cosme and Fernando M. Nunes -- |
| Contents | White wine polyphenols and health / Celestino Santos-Buelga, Susana González-Manzano and Ana M. González-Paramás -- Enzyme applications in white wine / Antonio Álamo Aroca, Isabelle van Rolleghem and Remi Schneider -- Near infrared for white wine analysis / A. Power and D. Cozzolino -- Aging on lees / Piergiorgio Comuzzo, L. Iacumin and Sabrina Voce -- Barrel aging of white wines / Fernando Zamora -- Use of different wood species for white wine production : wood composition and impact on wine quality / António M. Jordão and Jorge M. Ricardo-da-Silva -- Impacts of phenolics and prefermentation antioxidant additions on wine aroma / Paul Kilmartin -- A glance into the aroma of white wine / K. Chen and J. Li -- Inertization and bottling / Mark Strobl -- White winemaking in cold climates / Belinda Kemp, Andreea Botezatu, James Willwerth et al. -- White winemaking in cold regions with short maturity periods in Northwest China / Tengzhen Ma, Shunyu Han, Junxiang Zhang et al. -- Dealcoholization of white wines / Matthias Schmitt and Monika Christmann -- White wine tasting : understanding taster responses based on flavor neuronal processing / Manuel Malfeito-Ferreira. |
| Abstract | "A practical reference to understand and improve white wine production and innovation. 'White Wine Technology' is a solutions-based approach to help address challenges in white wine production. The book explores emerging trends in modern enology, including molecular and instrumental tools for wine quality, analysis of modern approaches to juice extraction, control of oxidative processes, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. 'White Wine Technology' 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 review of recent studies and technological advancements to improve grape maturity and production, control pH level, use emerging processing technologies, and utilize innovative biotools make this book essential to wine producers, researchers, practitioners, technologists, and students. Key features: Covers trends 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"--Page 4 of cover. |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Issued in other form | Electronic version: White wine technology. London : Academic Press, [2022] 9780128236550 |
| Genre/form | Electronic books. |
| LCCN | 2022279736 |
| ISBN | 0128234970 |
| ISBN | 9780128234976 |
| ISBN | (eBook) |
| ISBN | (eBook) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |