White wines: Winemaking, chemical and sensory profile
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | |
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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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 |
|
_version_ |
1808128255749783552 |