White Wine Technology

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 tools for wine quality and analysis of modern approaches to maceration extraction, 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 reviews 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 

1. Assesment 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