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.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Amerine, M.A. and Ough, C.S. (1980) Methods for Analysis of Musts and Wines. Wiley, New York.
Antcliff, A.J. (1979) Major Wine Grape Varieties in Australia. CSIRO.
Berg, H.W. and Akiyoshi, M. (1971) The utility of potassium bitartrate concentration — product value in wine processing. Am. J. Enol. Vitic, 22, 127–134.
Berg, H.W. and Keefer, R.M. (1958) Analytical determination of tartrate stability in wine. I Potassium bitartrate. Am. J. Enol. Vitic., 9, 180–193.
Boulton, R. (1980) The general relationship between potassium, sodium and pH in grape juice and wine. Am. J. Enol. Vitic., 31, 182–186.
Cook, V. and Simes, T. (1985) It can pay to mechanise your vineyard. Aust. Grapegrower and Winemaker, 256, 74–78.
Creed, D.J., Ewart, A.J.W. and Sitters, J.H. (1988) Yeast strains for botrytised wines. In Proc. 2nd Int. Cool Climate Viticulture and Oenology Symposium, Auckland, New Zealand (eds) Smart, R.E. et al., pp. 324–327.
Day, R.E. (1981) Juice preparation procedures. In Grape Quality Assessment from Vineyard to Juice Preparation, ed. Lee, T.H. Aust. Soc. Vitic. Oen., Adelaide, pp. 57–66.
Dry, P.R. and Gregory, G.R. (1988) Grapevine Varities. In Viticulture, Vol. 1, Resources in Australia, (eds) Coombe, B.G. and Dry, P.R. Winetitles, Australia.
Eschenbruch, R. (1974) Sulphide and sulfite formation during winemaking — a review. Am. J. Enol. Vitic, 25, 157–167.
Ewart, A.J.W., Phipps, G.J. and Hand, P.G. (1980) Bentonite additions to wine: before, during or after fermentation. Aust. Grapegrower and Winemaker, 196, 46–47, 54.
Ewart, A.J.W., Sitters, J.H. and Brien, C.J. (1987) The use of sodium erythorbate in white grape musts. Aust. N. Z. Wine Ind. J., 59-64.
Ewart, A.J.W., Gawel, R., Thistlewood, S.P. and McCarthy, M.G. (1993) Evaluation of must composition and wine quality of six clones of Vitis vinifera cv. Sauvignon blanc. Aust. J. Exp. Agric, 33(7), 945–951.
Galet, P. (1979) A Practical Ampelography. Grapevine Identification. Comstock Publishing, Ithaca, New York.
Grassin, C. and Dubourdieu, D. (1989) Quantitative determination of Botrytis laccase in musts and wines by the syringaldazine test. J. Sci. Food Agric, 48(3), 369–376.
Groat, M. and Ough, C.S. (1978) Effects of insoluble solids added to clarified musts on fermentation rate, wine composition and wine quality. Am. J. Enol. Vitic, 29, 112–119.
Guerzoni, M.E., Zironi, R., Intrieri, C. and Magnanini, E. (1981) Stabilisation of white wine by early hyperoxidation of must. Food. Technol. Aust., 33, 442, 444-446.
Hand, P.G. (1987) Interpretation of acidity parameters in grapes and wine. Aust. Grapegrower and Winemaker, 280, 81–85.
Hand, P.G., Ewart, A.J.W. and Sitters, J.H. (1993) Techniques for Chemical Analysis and Stability Tests of Grape Juice and Wine. Patrick Hand Wine Promotions, Campbelltown, South Australia.
Jordan, A.D. and Croser, B.J. (1983) Determination of grape maturity by aroma/flavour assessment. In Proc. 5th Aust. Wine. Ind. Tech. Conf, Perth (eds) Lee, T.H. and Somers, T.C. pp. 261-274.
Klingshirn, L.M., Liu, J.R. and Gallander, J.F. (1987) Higher alcohol formation in wines related to the particle size profiles of juice insoluble solids. Am. J. Enol. Vitic, 38(3), 207–210.
Kluczko, M. (1985) The effect of skin contact upon levels of terpene extraction in Traminer and Riesling grapes. Thesis, Roseworthy Agricultural College, South Australia, 5371.
Krieger, S.A., Hammes, W.P. and Henick-Kling, T. (1993) How to use malolactic starter cultures in the winery. Aust. N. Z. Wine Ind J., 8(2), 153–160.
Kunkee, R.E. (1984) Selection and modification of yeast for wine fermentation. Food Microbiol., 1, 315–332.
Kupina, S.A. (1984) Simultaneous quantitation of glycerol, acetic acid and ethanol in grape juice by HPLC. Am. J. Enol. Vitic, 35(2), 59–62.
Lavigne, V., Boidron, J.N. and Dubourdieu, D. (1992) The production of heavy volatile compounds in the vinification of dry whites. J. Int. Sci. de Vigne et du Vin, 26, 75–85.
Macris, B.J. and Markakis, P. (1974) Transport and toxicity of sulfur dioxide in Saccharomyces cerevisiae var ellipsoideus. J. Sci. Food Agric, 25, 21–29.
Marais, J. (1977) The influence of holding on sugar and acidity of harvested grapes. South Africa Bull H11, Oen. and Vitic. Res. Instit., Stellebosch, South Africa.
Mattick, L.R., Plane, R.A. and Weirs, L.D. (1980) Lowering wine acidity with carbonates. Am. J. Enol. Vitic., 3, 350–355.
Meyer, J. (1969) Effect of fruit cane severence of grapevines on must and wine yield and compostition. Am. J. Enol. Vitic., 20, 108–117.
Monk, P.R. (1982) Effect of nitrogen and vitamin supplements on yeast growth and rate of fermentation of Rhine Riesling grape juice. Food Tech. Aust., 34, 328–332.
Nelson, K.E. and Ough, C.S. (1966) Chemical and sensory effects of microorganisms on grape musts and wine. Am. J. Enol. Vitic, 17, 38–47.
Noble, A.C., Ough, C.S. and Kasimatis, A.N. (1975) Effect of leaf content and mechanical harvest on wine ‘Quality’. Am. J. Enol. Vitic, 26, 158–163.
Ough, C.S. and Amerine, M.A. (1967) Studies with controlled fermentation. Effect of fermentation temperature on some volatile compounds in wine. Am. J. Enol. Vitic, 18, 149–156.
Piva, A. and Arfelli, G. (1991) Techniques of vinification by means of preventative oxidation of must. Vignevini, 18, 37–43.
Postel, W. and Prasch, E. (1977) Electrodialysis studies on the tartrate stabilisation of wine electrodialysis. Wein-Wirtschaft, 113(45), 1277–1283.
Potter, R. (1979) The Brimstone process of desulfiting stored grape juice. Food Tech. Aust., 31, 113–115.
Rankine, B.C. (1968) The importance of yeasts in determining the composition and quality of wines. Vitis, 7, 22–49.
Rhein, O. and Neradt, F. (1979) Tartrate stabilisation by the contact process. Am. J. Enol. Vitic, 30, 265–271.
Ribéreau-Gayon, J., Peynaud, E., Ribéreau-Gayon, P. and Sudraud, P. (1975) Sciences et Techniques du Vin, 2, Dunod Bordus, Paris, 342.
Ribéreau-Gayon, J., Ribéreau-Gayon, P. and Seguin, G. (1980) Botrytis cinerea in enology. In Biology of Botrytis. (eds) Coley-Smith, J.R., Verhoeff, K. and Jarvis, W.R. Academic Press, London.
Rooyen, T.J. van and Tracey, R.P. (1987) Biological deacidification of musts induced by yeast or malolactic bacteria and the effect on wine quality. South African J. Enol. Vitic, 8(2), 60–69.
Simpson, R.F. (1979) Some important aroma components of white wine. Food Tech. Aust., 31, 516–522.
Singleton, V.L., Sieberhagan, H.A., DeWet, P. and van Wyk, C.J. (1975) Composition and sensory qualities of wines prepared from white grapes by fermentation with and without solids. Am. J. Enol. Vitic, 26, 62–69.
Thomas, C.S., Boulton, R.B., Silacci, M.W. and Gubher, W.D. (1993) The effect of elemental sulfur, yeast strain and fermentation medium on hydrogen sulfide production during fermentation. Am. J. Enol. Vitic, 44, 211–216.
Versini, G., Rapp, A., Volkman, C. and Scienza, A. (1989) Flavour compounds of clones from different varieties. In Proc 5th Int Symp Grape Breeding Vitis, 513-524.
Vos, P.J.A. and Gray, R.S. (1979) The origin and control of hydrogen sulfide during fermentation of grape must. Am. J. Enol. Vitic, 30, 187–197.
Wagener, G.W.W. (1980) The effect of mechanical harvesting on wines of Chenin blanc grapes in South Africa. Vitis, 19(4), 338–345.
Waters, E.J. (1991) Heat unstable wine proteins and their interactions with wine polysaccharides. PhD Thesis, University of Adelaide, Australia.
Williams, P.J., Strauss, C.R., Aryan, A.P. and Wilson, B. (1986) Grape flavour — a review of some pre and post harvest influences. In Proc. 6th Aust. Wine Ind. Tech. Conf., Adelaide, (ed.) Lee T.H. pp. 111-116.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1995 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Ewart, A. (1995). White wines. In: Lea, A.G.H., Piggott, J.R. (eds) Fermented Beverage Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5214-4_5
Download citation
DOI: https://doi.org/10.1007/978-1-4757-5214-4_5
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-5216-8
Online ISBN: 978-1-4757-5214-4
eBook Packages: Springer Book Archive