Handbook of Fruits and Fruit Processing 2012
DOI: 10.1002/9781118352533.ch28
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Wine Technology

Abstract: Wine fermentation has been known and practiced by mankind since prehistoric times, long before the underlying microbiological and physiological principles were understood. The present chapter aims to give a general overview of the global winemaking process, focusing on diverse aspects that encompass from grapevine management to the differential technical procedures involved in the production of red, rosé, white, and sparkling wines. Special attention has been paid to the microbial ecology of wine fermentation,… Show more

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Cited by 3 publications
(2 citation statements)
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“…Furthermore, aldehydes are longer lived than free radicals and its increased dietary intake may potentially adversely affect health (Dyall, 2011). On the other hand, 2-propenal is known for reacting with phenolic hydroxyl groups from other food products to yield bitter tasting compounds (Novo, Quirós, Morales, & González, 2012). …”
Section: Resultsmentioning
confidence: 99%
“…Furthermore, aldehydes are longer lived than free radicals and its increased dietary intake may potentially adversely affect health (Dyall, 2011). On the other hand, 2-propenal is known for reacting with phenolic hydroxyl groups from other food products to yield bitter tasting compounds (Novo, Quirós, Morales, & González, 2012). …”
Section: Resultsmentioning
confidence: 99%
“…Other factors contributing to selective growth by some yeast species at the expense of others are osmotic pressure (ever‐increasing due to global climate warming), a relatively high total acidity and low pH, or the ethanol released by fermentation. Specific fermentation styles have their own hallmark of factors potentially limiting microbial development (Novo et al ., 2012), including suboptimal (low or high) temperatures, high polyphenol content, strong anaerobiosis, extremely high osmotic pressure (noble rot and ice wines), carbon dioxide overpressure (traditional sparkling wines), or aerobic growth on ethanol (biological ageing).…”
Section: The Physico‐chemical Environment During Wine Fermentationmentioning
confidence: 99%