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White Wines

  • Chapter
Fermented Beverage Production

Abstract

The wine styles produced in the New World countries have their origins in those wines that have evolved over an extended period of time in the traditional winegrowing regions of Europe. Whilst the European systems tend to be very specific about which grape varieties can be used, the New World winemaker is not so constrained and may use a range of varieties in the production of a particular wine style. This chapter covers white wine production primarily from a New World viewpoint, but good practice in Europe is nowadays often similar.

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Authors
  1. Andrew Ewart
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Editors and Affiliations

  1. Reading Scientific Services Ltd. Lord Zuckerman Research Centre, The University, Whiteknights, Reading, RG6 6LA, UK

    Andrew G. H. Lea PhD

  2. Department of Bioscience & Biotechnology, University of Strathclyde, 204 George Street, Glasgow, G1 1XW, UK

    John R. Piggott PhD

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© 2003 Springer Science+Business Media New York

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Ewart, A. (2003). White Wines. In: Lea, A.G.H., Piggott, J.R. (eds) Fermented Beverage Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0187-9_5

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  • DOI: https://doi.org/10.1007/978-1-4615-0187-9_5

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-306-47706-5

  • Online ISBN: 978-1-4615-0187-9

  • eBook Packages: Springer Book Archive

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