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.
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