White Wine Technology

1. Assesment and control of grape maturity and quality<br>2. White grape quality monitoring via hyperspectral imaging: from the vineyard to the winery<br>3. Use of GTH in the winemaking of white varieties<br>4. White must extraction<br>5. White must preservation by UHPH without SO2<br>6. Use of Pulsed Electric Fields in white grape processing<br>7. Ultrasounds to process white grapes<br>8. Settling. Must cleaning<br>9. Application of Hanseniaspora vineae to improve white wine quality<br>10. Improving white wine aroma and structure by non-Saccharomyces yeasts<br>11. Biological acidification by L. thermotolerans<br>12. Nitrogen management during Fermentation<br>13. Tasting the terroir of wine yeast innovation<br>14. Malolactic Fermentation<br>15. Pinking<br>16. Prevention of the light-struck taste in white wine<br>17. White wine polyphenols and health<br>18. Enzymes applications in white wines<br>19. NIR for white wine analysis<br>20. Ageing on lees<br>21. Barrel ageing of white wines<br>22. Use of different wood species for white wine production: wood composition and impact on wine quality<br>23. Impacts of phenolics and pre-fermentation antioxidant additions on wine aroma<br>24. A Glance through Aroma of White Wine<br>25. Inertization and bottling<br>26. White Winemaking in Cold Climates<br>27. White wine production in cold regions of China<br>28. Dealcoholization of white wines<br>29. White wine tasting: understanding taster responses based on flavour neuronal processing