White Wine Aromas
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White Wine Aromas
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Author :
language : en
Publisher:
Release Date : 2019
White Wine Aromas written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with Cooking categories.
White Wine Enology
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Author : Volker Schneider
language : en
Publisher: tredition
Release Date : 2024-07-15
White Wine Enology written by Volker Schneider and has been published by tredition this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-07-15 with Technology & Engineering categories.
WHITE WINE ENOLOGY could also be titled as SCIENCE AND PRACTICE OF WHITE WINEMAKING. It is characterized by two particular features: Firstly, it is authored by a practitioner who has worked his whole life in decision-making technical positions in the wine industry. Secondly, it is dedicated exclusively to the enology of white wines, and focuses its attention on flavor preservation rather than strategies that seek to obtain short-lived quality benefits. In doing so, it addresses one of the most important issues of white winemaking, which is the limited shelf life and flavor stability of most such wines, and shows how different white wine enology is from red. Due to the complex chemical process of white wine aging that goes well beyond oxidative aging, this book has a strong focus on sensory analysis throughout. It specifies the flavor-active compounds responsible for aging-related faults, identifies the chemical mechanisms of their formation, and clearly defines the decisive measures to take in order to mitigate them and improve flavor stability. While this book includes a deep treatment of the scientific fundaments of the different kinds of white wine aging, it also examines typical engineering issues common to commercial winemaking. Thus, it provides numerous practical hints and technical details of hands-on winery work and a valuable insight into the inherently cross-disciplinary nature of fine white winemaking. Extensive personal experience was decisive for this purpose. Volker Schneider was founder of the international consulting firm Schneider-Oenologie, which specialized in innovative winery operations, product development, quality control, and research. He has authored more than 450 technical articles and a range of scientific papers on these topics. He was also lecturer of enological chemistry at Geisenheim University.
Step By Step Introduction To Wine Appreciation White Wines
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Author : Philip Rich
language : en
Publisher:
Release Date : 2003-09-01
Step By Step Introduction To Wine Appreciation White Wines written by Philip Rich and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-09-01 with categories.
Investigating Varietal Aroma Stability In New Zealand White Wines
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Author : Dimpy Makan
language : en
Publisher:
Release Date : 2006
Investigating Varietal Aroma Stability In New Zealand White Wines written by Dimpy Makan and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Riesling (Wine) categories.
White Wine For Dummies
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Author : Ed McCarthy
language : en
Publisher: For Dummies
Release Date : 2002-01-15
White Wine For Dummies written by Ed McCarthy and has been published by For Dummies this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-01-15 with Cooking categories.
Red And White
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Author : Max Allen
language : en
Publisher:
Release Date : 2000
Red And White written by Max Allen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking categories.
White Wine Technology
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Author : Antonio Morata
language : en
Publisher: Academic Press
Release Date : 2021-09-21
White Wine Technology written by Antonio Morata and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-21 with Technology & Engineering categories.
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 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
The Modulation Of Sauvignon Blanc Wine Aroma Through Control Of Primary Fermentation
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Author : Ellena S. King
language : en
Publisher:
Release Date : 2010
The Modulation Of Sauvignon Blanc Wine Aroma Through Control Of Primary Fermentation written by Ellena S. King and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Sauvignon blanc (Wine) categories.
There are a number of aroma compounds that are fundamental to the sensory properties of Sauvignon Blanc wines. Two such classes of compounds are volatile thiols and esters, both of which are modulated by yeast during alcoholic fermentation. Therefore, controlling fermentation using appropriate inoculated wine yeast is likely to be an effective means of enhancing wine aroma. In an initial study, Sauvignon Blanc wines were made using different commercial Saccharomyces yeast strains, with two-and three-yeast co-inoculations, as well as singlestrains, and equal blends of the single-strain wines after fermentation. The wines were analysed for volatile aroma compounds, and sensory descriptive analyses were performed approximately six months post-bottling. Differences in the chemical composition and sensory profiles were observed (which confirmed and elaborated on previous research). The coinoculated yeast treatments generally had higher concentrations of volatile thiols and higher levels of esters, with higher ratings for 'tropical' and 'fruity' attributes, than their single-strain components and the blends of the single-strain components. The co-inoculated treatments generally fermented faster and issues with an 'acetic' flavour for one strain were eliminated when included in co-inoculation. Some of the wines were stored, under screw cap closures, at 15°C for three years, and the chemical and sensory analyses were repeated. The results showed that some of the yeast-derived flavour differences in young Sauvignon Blanc wines were retained after extended bottle storage. A subset of wines showing large sensory differences was subjected to consumer acceptance testing approximately six months after bottling. Differences in liking for the different yeast treatments were observed, with the largest group of consumers preferring the two-yeast coinoculation with an intermediate sensory profile, while another group favoured the wine made using the three-yeast co-inoculation with highest ratings for the 'estery' and 'floral' aromas and highest concentrations of volatile thiols. To further investigate this result, a study was conducted to identify which sensory attributes drive consumer preferences for Sauvignon Blanc wines, and furthermore, the volatile compounds and their levels responsible for these sensory attributes. Volatile thiols, esters and methoxypyrazines were added to a neutral white wine at realistic levels to mimic those found in Sauvignon Blanc wines. A sensory descriptive analysis was conducted, and a subset of samples was evaluated by consumers for liking. All three classes of compounds were responsible for influencing consumer liking, with 'confectionary', 'cat urine/sweaty', 'cooked green vegetal' and 'fresh green' aromas identified as the strongest drivers of liking for different groups of consumers identified. Demographic information, and wine usage and attitudes of these white wine consumers were also used in a segmentation exercise to gain insights into consumer behaviour. The results of this study demonstrate that the choice of yeast inoculum, using single or multiple yeasts, affects wine aroma composition and sensory properties even after an extended period of bottle age, and that there are sufficiently large differences to influence consumer preference. This study has also shown, for the first time, clear linking of Sauvignon Blanc aroma compounds, their associated sensory attributes and interactions, and effects on consumer preference. These findings highlight the importance of yeast strain selection, and give wine producers a clearer direction for tailoring white wine styles that can be targeted to specific consumer groups.
Wine Folly
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Author : Madeline Puckette
language : en
Publisher: Penguin
Release Date : 2015-09-22
Wine Folly written by Madeline Puckette and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-09-22 with Cooking categories.
The best introductory book on wine to come along in years” (The Washington Post) from the creators of the award-winning Wine Folly website Red or white? Cabernet or merlot? Light or bold? What to pair with food? Drinking great wine isn’t hard, but finding great wine does require a deeper understanding of the fundamentals. Wine Folly: The Essential Guide to Wine will help you make sense of it all in a unique infographic wine book. Designed by the creators of the Wine Folly website, which has won Wine Blogger of the Year from the International Wine & Spirits Competition, this book combines sleek, modern information design with data visualization and gives readers pragmatic answers to all their wine questions, including: • Detailed taste profiles of popular and under-the-radar wines. • A guide to pairing food and wine. • A wine-region section with detailed maps. • Practical tips and tricks for serving wine. • Methods for tasting wine and identifying flavors. Packed with information and encouragement, Wine Folly: The Essential Guide to Wine will empower your decision-making with practical knowledge and give you confidence at the table.
White Wine
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Author : Jonathan Ray
language : en
Publisher:
Release Date : 2001
White Wine written by Jonathan Ray and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
There's never been a better time to explore the world of white wine. More wines are being produced in more far-flung locations, and they're of high quality and greater variety than ever before--and at more afordable prices. We've never had it so good. But if you don't know your Pinot Blanc from you Pinot Gris, you Sancerre from your Sauternes, the huge choice of bottles at the liquor store or supermarket can be daunting. With this invaluable little book you'll soon be able to decipher labels and select wines to suit your taste and needs. As White Wine expertly shows, the place to start is with the grapes themselves. Author Jonathan Ray considers all the important varieties, from the crisp Sauvignon Blanc to the spicy Gewurztraminer to the complex Chardonnay. You'll discover where specific grapes are grown and understand their unique characterisitcs, quirks, and qualities. White Wine also shows you the best ways to store, serve, and taste wine. You'll even learn how to tackle a restaurant wine list. Knowing what to expect from a bottle of wine adds immensely to its enjoyment. Whith "White Wine" in hand, you'll soon find yourself able to approach any bottle with total confidence.