Kooperativer Bibliotheksverbund

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Format: 1 online resource (431 pages)

ISBN: 9780128236550 , 0128236558

Content: "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.

Note: Front Cover -- White Wine Technology -- Copyright Page -- Contents -- List of contributors -- Prologue -- 1 Assessment and control of grape maturity and quality -- 1.1 White grape quality parameters -- 1.2 Chemical parameters related to the quality of white wine grapes -- 1.2.1 Grape technological ripeness: primary metabolites -- 1.2.2 Nitrogenous compounds -- 1.2.3 Phenolic compounds -- 1.2.4 Volatile compounds -- 1.3 Monitoring grape characteristics through analytical control and sensory and remote assessments -- 1.3.1 Analytical control of basic metabolites -- 1.3.2 Analytical control of aromatic potential -- 1.3.3 Sensory and visual assessment of grape quality -- 1.3.4 Remote sensing assessment of grape quality and yield -- References -- 2 White grape quality monitoring via hyperspectral imaging: from the vineyard to the winery -- 2.1 Introduction -- 2.1.1 Hyperspectral imaging -- 2.1.2 HSI processing -- 2.2 Vineyard-level applications -- 2.2.1 Grapevine variety recognition -- 2.2.2 Vineyard hydric status -- 2.2.3 Chlorosis diagnosis -- 2.2.4 Virus detection -- 2.3 Grape maturity assessment -- 2.3.1 Phenolic maturity -- 2.3.2 Aromatic compounds determination -- 2.4 Conclusion and future trends -- Funding -- Conflicts of interest -- References -- 3 Use of glutathione in the winemaking of white grape varieties -- 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 -- 3.4.1 Influence on glutathione content -- 3.4.2 Influence on the nitrogen composition -- 3.4.3 Influence on aromatic composition -- 3.4.4 Influence on phenolic composition -- 3.4.5 Influence on sensorial characteristics -- Acknowledgments -- References. , 4 White must extraction methods -- 4.1 Introduction -- 4.2 Traditional production process in high-volume wineries -- 4.2.1 Destemming and crushing of white grapes -- 4.2.2 Must extraction by dejuicer and continuous pressing -- 4.2.2.1 Continuous presses -- 4.3 Current production process in high-volume wineries -- 4.3.1 Separation of grape must by decanter centrifuge -- 4.4 Juice extraction process in high-quality white wines -- 4.4.1 Pneumatic presses -- 4.5 Conclusion -- References -- 5 White must preservation by ultra-high pressure homogenization without SO2 -- 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 -- 6 Use of pulsed electric fields in white grape processing -- 6.1 Introduction -- 6.2 Principles of PEF processing -- 6.2.1 The electroporation phenomenon -- 6.2.2 Generation of PEF and PEF treatment system -- 6.3 PEF applications in white winemaking -- 6.3.1 Improving juice extraction yield from white grapes by PEF -- 6.3.2 Improving the extraction of aroma precursor compounds from white grapes by PEF -- 6.3.3 Microbial inactivation by PEF in white winemaking -- 6.3.4 Application of PEF for acceleration of yeast autolysis and aging on lees -- 6.4 Conclusion -- References -- 7 Ultrasound to process white grapes -- 7.1 What is ultrasound? Definition and basic parameters -- 7.2 Basic parameters of US -- 7.2.1 Frequency -- 7.2.2 Ultrasonic energy -- 7.2.3 Amplitude -- 7.2.4 Exposure/contact time -- 7.2.5 Treatment conditions -- 7.3 Ultrasound devices for processing grapes and wines. , 7.4 Possible uses of US in white wine technology -- 7.4.1 Microbiological control and SO2 reduction -- 7.4.2 Enzymatic control -- 7.4.3 Extraction of aroma compounds during grape processing -- 7.4.4 Extraction of oak compounds into wine -- 7.4.5 Ultrasound and aging on lees -- 7.5 Final remarks -- References -- 8 Settling. Clarification of musts -- 8.1 Introduction -- 8.2 Technological and qualitative impact -- 8.3 Characteristics of suspended solids in musts -- 8.3.1 Contents -- 8.3.2 Size distribution, aggregation -- 8.3.3 Composition -- 8.4 Must cleaning-clarification techniques -- 8.4.1 Settling -- 8.4.2 Centrifugation -- 8.4.3 Flotation -- 8.4.4 Clarification of lees and flotation foams -- 8.5 Conclusion -- References -- 9 Application of Hanseniaspora vineae to improve white wine quality -- 9.1 Introduction -- 9.1.1 Hanseniaspora in grapes and wine -- 9.2 Characterization of species and strain diversity -- 9.2.1 Strain diversity within Hanseniaspora: Fermentation capacity -- 9.2.2 Strain diversity within Hanseniaspora: Aroma compounds -- 9.3 Mixed cultures with Saccharomyces cerevisiae -- 9.3.1 Nutrient management during vinification -- 9.4 Flavor impact of Hanseniaspora vineae in white wines -- 9.4.1 Aroma complexity and nitrogen metabolism -- 9.4.2 Impact on taste and palate -- 9.4.2.1 Glycerol -- 9.4.2.2 Polysaccharides, mannoproteins, and cell autolysis -- 9.4.2.3 Protease activity -- 9.5 Conclusions -- Acknowledgments -- References -- 10 Improving white wine aroma and structure by non-Saccharomyces yeasts -- 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 -- 10.5.1 Torulaspora sp -- 10.5.2 Lachancea sp -- 10.5.3 Metschnikowia sp -- 10.5.4 Pichia sp. , 10.5.5 Starmerella spp -- 10.5.6 Zygosaccharomyces spp -- 10.5.7 Hanseniaspora spp -- 10.5.8 Schizosaccharomyces spp -- 10.6 Conclusions -- References -- 11 Biological acidification by Lachancea thermotolerans -- 11.1 Introduction -- 11.2 Microbiological and molecular identification -- 11.2.1 Selective and differential media -- 11.2.2 Molecular techniques -- 11.3 Commercially available strains of Lachancea thermotolerans -- 11.4 Lactic acid production and pH control during fermentation -- 11.4.1 pH control -- 11.4.2 Reduction of ethanol content -- 11.4.3 Lachancea thermotolerans and malolactic fermentation -- 11.4.4 Alternative fermentation biotechnologies with Lachancea thermotolerans -- 11.5 Nutritional requirements -- 11.6 Effect of pH on SO2 levels and wine stability -- 11.7 Impact on wine sensory profile -- 11.7.1 Acidity and freshness -- 11.7.2 Aroma -- 11.7.3 Color -- 11.8 Biocontrol by Lachancea thermotolerans -- 11.9 Special wines -- 11.9.1 Sweet wines -- 11.9.2 Sparkling wines -- 11.10 Conclusions -- References -- 12 Nitrogen management during fermentation -- 12.1 Introduction -- 12.2 Nitrogen metabolism in yeasts -- 12.2.1 Saccharomyces cerevisiae -- 12.2.1.1 Assimilation of nitrogen sources -- 12.2.1.2 Role of nitrogen in volatile compound metabolism -- 12.2.2 Non-Saccharomyces yeasts -- 12.3 Assimilable nitrogen in musts -- 12.3.1 YAN measurement -- 12.3.2 YAN concentrations in musts -- 12.3.3 Effect of YAN on the kinetics of fermentation -- 12.3.4 Nitrogen is not always limiting -- 12.4 Nitrogen management -- 12.4.1 Control of fermentation kinetics -- 12.4.1.1 Case of "slow fermentations" -- 12.4.1.2 Case of sluggish and stuck fermentations -- 12.4.1.3 Case of very clarified musts -- 12.4.2 Impact on production of fermentative aromas by Saccharomyces cerevisiae -- 12.5 Prospect -- References. , 13 Tasting the terroir of wine yeast innovation -- 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 -- 13.2.1 Yeasts from somewhere -- 13.2.2 Yeasts from everywhere -- 13.2.3 Yeasts from anywhere -- 13.2.4 Yeasts from elsewhere -- 13.2.5 Yeasts from nowhere -- 13.3 Linking yeast with wine quality and consumer gratification -- 13.3.1 Flavor-active non-Saccharomyces wine yeasts -- 13.3.2 Flavor-active Saccharomyces wine yeasts -- 13.4 Inventing a brighter future for wine with yeast -- Acknowledgments -- References -- 14 Malolactic fermentation in white wines -- 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 -- 15 Pinking -- 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 -- 16 Origin, prevention, and mitigation of light-struck taste in white wine -- 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 -- 17 White wine polyphenols and health -- 17.1 Introduction -- 17.2 Wine and polyphenols -- 17.3 Bioactive components in white wine -- 17.3.1 Grape polyphenols -- 17.3.2 Other bioactive compounds -- 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 -- 18 Enzyme applications in white wine. , 18.1 Introduction to wine enzymes.

Additional Edition: ISBN 9780128234976

Additional Edition: ISBN 0128234970

Language: English