White Wine Technology
- 1st Edition - September 21, 2021
- Imprint: Academic Press
- Editor: Antonio Morata
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 3 4 9 7 - 6
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 6 5 5 - 0
White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine qualit… Read more
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Request a sales quoteWhite 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
Enologists and researchers, professors, and academicians in wine technology, wine microbiology, and wine composition and analysis
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Prologue
- Chapter 1. Assessment and control of grape maturity and quality
- Abstract
- 1.1 White grape quality parameters
- 1.2 Chemical parameters related to the quality of white wine grapes
- 1.3 Monitoring grape characteristics through analytical control and sensory and remote assessments
- References
- Chapter 2. White grape quality monitoring via hyperspectral imaging: from the vineyard to the winery
- Abstract
- 2.1 Introduction
- 2.2 Vineyard-level applications
- 2.3 Grape maturity assessment
- 2.4 Conclusion and future trends
- Funding
- Conflicts of interest
- References
- Chapter 3. Use of glutathione in the winemaking of white grape varieties
- Abstract
- 3.1 Glutathione: Structure and properties
- 3.2 Glutathione content in white varieties and evolution through winemaking
- 3.3 Glutathione application during the production and preservation of white wines
- 3.4 Effects of glutathione application on white wine quality
- Acknowledgments
- References
- Chapter 4. White must extraction methods
- Abstract
- 4.1 Introduction
- 4.2 Traditional production process in high-volume wineries
- 4.3 Current production process in high-volume wineries
- 4.4 Juice extraction process in high-quality white wines
- 4.5 Conclusion
- References
- Chapter 5. White must preservation by ultra-high pressure homogenization without SO2
- Abstract
- 5.1 Introduction
- 5.2 Origin and basis of UHPH technology
- 5.3 Overview of UHPH employment in different food matrices treated by UHPH
- 5.4 Must sterilization
- 5.5 Oxidation control
- 5.6 Improvement in the implantation of non-Saccharomyces yeasts
- 5.7 Deseasonalization of wine production
- 5.8 Sensory impact of the use of UHPH
- 5.9 Conclusion and future prospects
- References
- Chapter 6. Use of pulsed electric fields in white grape processing
- Abstract
- 6.1 Introduction
- 6.2 Principles of PEF processing
- 6.3 PEF applications in white winemaking
- 6.4 Conclusion
- References
- Chapter 7. Ultrasound to process white grapes
- Abstract
- 7.1 What is ultrasound? Definition and basic parameters
- 7.2 Basic parameters of US
- 7.3 Ultrasound devices for processing grapes and wines
- 7.4 Possible uses of US in white wine technology
- 7.5 Final remarks
- References
- Chapter 8. Settling. Clarification of musts
- Abstract
- 8.1 Introduction
- 8.2 Technological and qualitative impact
- 8.3 Characteristics of suspended solids in musts
- 8.4 Must cleaning—clarification techniques
- 8.5 Conclusion
- References
- Chapter 9. Application of Hanseniaspora vineae to improve white wine quality
- Abstract
- 9.1 Introduction
- 9.2 Characterization of species and strain diversity
- 9.3 Mixed cultures with Saccharomyces cerevisiae
- 9.4 Flavor impact of Hanseniaspora vineae in white wines
- 9.5 Conclusions
- Acknowledgments
- References
- Chapter 10. Improving white wine aroma and structure by non-Saccharomyces yeasts
- Abstract
- 10.1 Introduction
- 10.2 Non-Saccharomyces mixed fermentation
- 10.3 Yeast interaction in mixed fermentation for white wine production
- 10.4 Biocontrol activity of non-Saccharomyces
- 10.5 NS aroma and structure of white wine
- 10.6 Conclusions
- References
- Chapter 11. Biological acidification by Lachancea thermotolerans
- Abstract
- 11.1 Introduction
- 11.2 Microbiological and molecular identification
- 11.3 Commercially available strains of Lachancea thermotolerans
- 11.4 Lactic acid production and pH control during fermentation
- 11.5 Nutritional requirements
- 11.6 Effect of pH on SO2 levels and wine stability
- 11.7 Impact on wine sensory profile
- 11.8 Biocontrol by Lachancea thermotolerans
- 11.9 Special wines
- 11.10 Conclusions
- References
- Chapter 12. Nitrogen management during fermentation
- Abstract
- 12.1 Introduction
- 12.2 Nitrogen metabolism in yeasts
- 12.3 Assimilable nitrogen in musts
- 12.4 Nitrogen management
- 12.5 Prospect
- References
- Chapter 13. Tasting the terroir of wine yeast innovation
- Abstract
- 13.1 The past and future of wine is ever present in its tradition of innovation
- 13.2 Stamping yeast signatures onto the terroir and vintage labels of wine
- 13.3 Linking yeast with wine quality and consumer gratification
- 13.4 Inventing a brighter future for wine with yeast
- Acknowledgments
- References
- Chapter 14. Malolactic fermentation in white wines
- Abstract
- 14.1 Effect of MLF on pH changes
- 14.2 MLF as a bioprotection agent
- 14.3 Impact of MLF on wine organoleptic properties
- 14.4 New findings, new ways to employ MLF, and new applications
- Acknowledgments
- References
- Chapter 15. Pinking
- Abstract
- 15.1 Introduction
- 15.2 Origin of the pinking phenomena of white wines
- 15.3 Pinking of Síria white wines
- 15.4 Methods to predict the pinking susceptibility of white wine
- 15.5 Preventive and curative treatments for pinking
- 15.6 Conclusions
- References
- Chapter 16. Origin, prevention, and mitigation of light-struck taste in white wine
- Abstract
- 16.1 Introduction
- 16.2 Origin of the light-struck taste
- 16.3 Preventive treatments and strategies to avoid light-struck taste in white wines
- 16.4 Conclusions
- References
- Chapter 17. White wine polyphenols and health
- Abstract
- 17.1 Introduction
- 17.2 Wine and polyphenols
- 17.3 Bioactive components in white wine
- 17.4 Putative positive health effects of white wine and components and mechanisms involved
- 17.5 Wine, lifestyle, and sociological factors
- 17.6 Alcohol risks
- 17.7 Conclusions
- References
- Chapter 18. Enzyme applications in white wine
- Abstract
- 18.1 Introduction to wine enzymes
- 18.2 Enzyme origin, production, nomenclature, and regulation
- 18.3 Enzymes in winemaking
- 18.4 Enzyme application in white wine
- 18.5 Conclusions
- References
- Chapter 19. Near infrared for white wine analysis
- Abstract
- 19.1 Introduction
- 19.2 NIR spectroscopy analysis
- 19.3 Multivariate analysis of chemometrics
- 19.4 Application of NIR and chemometrics for white wine analysis
- 19.5 Summary
- References
- Chapter 20. Aging on lees
- Abstract
- 20.1 Introduction
- 20.2 Definition of wine lees
- 20.3 Main constituents of wine lees and their modifications during aging
- 20.4 Yeast autolysis and autophagy
- 20.5 Technological management of aging on lees
- 20.6 Impact of AOL on wine aroma and sensory characteristics
- 20.7 Microbiological aspects connected with aging on lees
- 20.8 Technologies for accelerating aging on lees
- Acknowledgments
- References
- Chapter 21. Barrel aging of white wines
- Abstract
- 21.1 Brief historical introduction
- 21.2 The main tree species used in cooperage and what they contribute to wine
- 21.3 The different procedures for making white wines in barrels
- 21.4 Enological consequences of yeast autolysis
- 21.5 Lees stirring and its importance
- 21.6 Organoleptic consequences of the different procedures for making white wines in barrels
- References
- Chapter 22. Use of different wood species for white wine production: wood composition and impact on wine quality
- Abstract
- 22.1 Introduction
- 22.2 Composition of different wood species
- 22.3 Different wood species used in white wine production
- 22.4 Final remarks
- References
- Chapter 23. Impacts of phenolics and prefermentation antioxidant additions on wine aroma
- Abstract
- 23.1 Introduction
- 23.2 Polyphenol oxidation
- 23.3 Oxidation effects on aroma compounds
- 23.4 Influence of wine antioxidants
- 23.5 Enzymatic oxidation of musts
- 23.6 Applications of antioxidants at harvest
- 23.7 Concluding remarks
- References
- Chapter 24. A glance into the aroma of white wine
- Abstract
- 24.1 Introduction
- 24.2 Source of volatile compounds in white wine
- 24.3 Factors that influence aroma profile of white wine
- 24.4 A fast-growing determination method for key volatile compounds in wines: gas chromatography–olfactometry
- 24.5 Conclusion
- References
- Chapter 25. Inertization and bottling
- Abstract
- 25.1 Hazards to white wines
- 25.2 Physical damage of bottles
- 25.3 Closing systems
- 25.4 Pasteurization and preservatives
- 25.5 Labeling
- 25.6 Shelf life
- 25.7 Extortion
- 25.8 Effectivity of bottling white wine
- 25.9 Future tasks in wine bottling
- References
- Chapter 26. White winemaking in cold climates
- Abstract
- 26.1 Introduction
- 26.2 Vitis vinifera varieties, clones, and rootstocks for cold climates
- 26.3 Methoxypyrazines in white wines
- 26.4 White winemaking with skin contact
- 26.5 Protein stability in white wines
- 26.6 Icewine production and factors impacting the aroma profile
- 26.7 Conclusion
- References
- Chapter 27. White winemaking in cold regions with short maturity periods in Northwest China
- Abstract
- 27.1 Introduction
- 27.2 White wine market in China
- 27.3 General climatic and agronomic conditions of cold regions in China
- 27.4 Buried viticulture
- 27.5 Grape varieties in the cold regions of China
- 27.6 Chemical composition of grapes and must
- 27.7 Wine composition as influenced by winemaking technology
- 27.8 Innovations in winemaking in cold regions
- Acknowledgment
- References
- Further reading
- Chapter 28. Dealcoholization of white wines
- Abstract
- 28.1 Introduction
- 28.2 Sensory effect of ethanol
- 28.3 Different approaches for alcohol reduction
- References
- Chapter 29. White wine tasting: Understanding taster responses based on flavor neuronal processing
- Abstract
- 29.1 Introduction
- 29.2 Neuronal processing of sensory stimuli
- 29.3 Technical tasting approaches
- 29.4 The evaluation of fine wines
- 29.5 Understanding wine styles based on emotional tasting responses
- 29.6 Final considerations
- References
- Index
- Edition: 1
- Published: September 21, 2021
- Imprint: Academic Press
- No. of pages: 430
- Language: English
- Paperback ISBN: 9780128234976
- eBook ISBN: 9780128236550
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Antonio Morata
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.
Affiliations and expertise
Universidad Politécnica de Madrid, Madrid, SpainRead White Wine Technology on ScienceDirect