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13. White Winemaking

  1. Professor Pascal Ribéreau-Gayon Faculty of Enology Member,
  2. Denis Dubourdieu Faculty of Enology,
  3. Bernard Donèche Faculty of Enology,
  4. Aline Lonvaud Faculty of Enology

Published Online: 8 MAY 2006

DOI: 10.1002/0470010363.ch13

Book Title

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

Additional Information

How to Cite

Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B. and Lonvaud, A. (2006) White Winemaking, in Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470010363.ch13

Author Information

  1. Victor Segalen University of Bordeaux II, Talence, France

Publication History

  1. Published Online: 8 MAY 2006
  2. Published Print: 16 DEC 2005

ISBN Information

Print ISBN: 9780470010341

Online ISBN: 9780470010365

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CHAPTER TOOLS

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Keywords:

  • white winemaking;
  • juice clarification;
  • barrel matured white wines;
  • aromatic white wines;
  • cryoselection;
  • yeast inoculation

Summary

This chapter contains sections titled:

  • General notions and distinctive characteristics of white winemaking

  • White grape quality and picking criteria

  • Juice extraction

  • Protecting juice from oxidation

  • Clarification

  • Juice treatments and the advisability of bentonite treatments

  • Fermentation operations

  • Making dry white wines in barrels

  • Controlling reduction odor defects during white wine aging

  • References

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