White wines: Winemaking, chemical and sensory profile

Detalhes bibliográficos
Autor(a) principal: de Castilhos, Maurício Bonatto Machado
Data de Publicação: 2021
Outros Autores: Del Bianchi, Vanildo Luiz [UNESP]
Tipo de documento: Capítulo de livro
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://hdl.handle.net/11449/221876
Resumo: White wines’ winemaking technique is very closely related to the winemaking traditional protocol used for the production of red wines. However, the white wines differ from the red wines in the color, aromatic notes, acidity, and phenolic composition, showing their uniqueness as an alcoholic beverage. The quality of white wine is closely related to the grape cultivar itself and its varietal features, and the techniques employed for wine production. All the steps performed besides the steps used in the traditional winemaking method promote changes in the wine chemical composition, which cause for significant changes in the wine sensory profile. This chapter summarizes the traditional protocol for white wine production, the most relevant white grape cultivars and their specificities regarding varietal aroma and flavor compounds, and the variations observed in the winemaking procedures followed by their changes on chemical and sensory profile.
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spelling White wines: Winemaking, chemical and sensory profileChemicalSensoryVitisWhite wineWinemakingWhite wines’ winemaking technique is very closely related to the winemaking traditional protocol used for the production of red wines. However, the white wines differ from the red wines in the color, aromatic notes, acidity, and phenolic composition, showing their uniqueness as an alcoholic beverage. The quality of white wine is closely related to the grape cultivar itself and its varietal features, and the techniques employed for wine production. All the steps performed besides the steps used in the traditional winemaking method promote changes in the wine chemical composition, which cause for significant changes in the wine sensory profile. This chapter summarizes the traditional protocol for white wine production, the most relevant white grape cultivars and their specificities regarding varietal aroma and flavor compounds, and the variations observed in the winemaking procedures followed by their changes on chemical and sensory profile.Exact Sciences and Earth Department Minas Gerais State UniversityFood Engineering and Technology Department São Paulo State UniversityFood Engineering and Technology Department São Paulo State UniversityMinas Gerais State UniversityUniversidade Estadual Paulista (UNESP)de Castilhos, Maurício Bonatto MachadoDel Bianchi, Vanildo Luiz [UNESP]2022-04-28T19:41:02Z2022-04-28T19:41:02Z2021-02-04info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookPart1-19Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages, p. 1-19.http://hdl.handle.net/11449/2218762-s2.0-85108933600Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beveragesinfo:eu-repo/semantics/openAccess2022-04-28T19:41:02Zoai:repositorio.unesp.br:11449/221876Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T13:38:04.999236Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv White wines: Winemaking, chemical and sensory profile
title White wines: Winemaking, chemical and sensory profile
spellingShingle White wines: Winemaking, chemical and sensory profile
de Castilhos, Maurício Bonatto Machado
Chemical
Sensory
Vitis
White wine
Winemaking
title_short White wines: Winemaking, chemical and sensory profile
title_full White wines: Winemaking, chemical and sensory profile
title_fullStr White wines: Winemaking, chemical and sensory profile
title_full_unstemmed White wines: Winemaking, chemical and sensory profile
title_sort White wines: Winemaking, chemical and sensory profile
author de Castilhos, Maurício Bonatto Machado
author_facet de Castilhos, Maurício Bonatto Machado
Del Bianchi, Vanildo Luiz [UNESP]
author_role author
author2 Del Bianchi, Vanildo Luiz [UNESP]
author2_role author
dc.contributor.none.fl_str_mv Minas Gerais State University
Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv de Castilhos, Maurício Bonatto Machado
Del Bianchi, Vanildo Luiz [UNESP]
dc.subject.por.fl_str_mv Chemical
Sensory
Vitis
White wine
Winemaking
topic Chemical
Sensory
Vitis
White wine
Winemaking
description White wines’ winemaking technique is very closely related to the winemaking traditional protocol used for the production of red wines. However, the white wines differ from the red wines in the color, aromatic notes, acidity, and phenolic composition, showing their uniqueness as an alcoholic beverage. The quality of white wine is closely related to the grape cultivar itself and its varietal features, and the techniques employed for wine production. All the steps performed besides the steps used in the traditional winemaking method promote changes in the wine chemical composition, which cause for significant changes in the wine sensory profile. This chapter summarizes the traditional protocol for white wine production, the most relevant white grape cultivars and their specificities regarding varietal aroma and flavor compounds, and the variations observed in the winemaking procedures followed by their changes on chemical and sensory profile.
publishDate 2021
dc.date.none.fl_str_mv 2021-02-04
2022-04-28T19:41:02Z
2022-04-28T19:41:02Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/bookPart
format bookPart
status_str publishedVersion
dc.identifier.uri.fl_str_mv Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages, p. 1-19.
http://hdl.handle.net/11449/221876
2-s2.0-85108933600
identifier_str_mv Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages, p. 1-19.
2-s2.0-85108933600
url http://hdl.handle.net/11449/221876
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 1-19
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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