White 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 both traditional and modern enology technologies, including extraction, processing, stabilization, and aging 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