Wines white

White wines not containing anthocyanin (red) pigments d) With (usually) distinguishable varietal aromas... 

Fig. 1. An amplified outline scheme of the making of various wiaes, alternative products, by-products, and associated wastes (23). Ovals = raw materials, sources rectangles = wines hexagon = alternative products (decreasing wine yield) diamond = wastes. To avoid some complexities, eg, all the wine vinegar and all carbonic maceration are indicated as red. This is usual, but not necessarily tme. Similarly, malolactic fermentation is desired in some white wines. FW = finished wine and always involves clarification and stabilization, as in 8, 11, 12, 13, 14, 15, 33, 34, followed by 39, 41, 42. It may or may not include maturation (38) or botde age (40), as indicated for usual styles. Stillage and lees may be treated to recover potassium bitartrate as a by-product. Pomace may also yield red pigment, seed oil, seed tannin, and wine spidts as by-products. Sweet wines are the result of either arresting fermentation at an incomplete stage (by fortification, refrigeration, or other means of yeast inactivation) or addition of juice or concentrate.

Although it is sometimes encouraged in white wines, particularly barrel-fermented Chardonnay, this fermentation tends to lower fmitiness and be considered undesirable in other white wines unless acidity is too high. This is also tme for pink and light red wines. If it occurs after bottling, a gassy, cloudy wine results. In such wines, it can be avoided by careful attention to clarification or filtration sufficient to remove the bacteria, by adding SO2 at appropriate intervals as an inhibitor, or by pasteurization. 

Minerals, particularly Bentonite, ate used to remove proteins that tend to cause haze in white wines. The natural tannin of ted wines usually removes unstable proteins from them. Excess tannin and related phenols can be removed and haze from them prevented by addition of proteins or adsorbents such as polyvinylpyttohdone. Addition of protein such as gelatin along with tannic acid can even be used to remove other proteins from white wines. Egg whites or albumen ate often used to fine ted wines. Casein can be used for either process, because it becomes insoluble in acidic solutions like wines. 

Wine. The earliest known wines were made in Iran about 5400—5000 BC (25). The species of grape used is unknown and may have been either the wild grape Fitis viniferus sylvestris or a cultivated precursor of the modem wine grape V. viniferus viniferus. The source of the yeast used, and the procedures used are completely unknown. In modem times, grapes (about 21—23% sugar) are pressed the liquid must is either separated and allowed to settle for 1—2 days (for white wines) before inoculation with yeast, or the whole mass is dkectly inoculated with yeast (for red wines). In either case, while the initial fermentation takes place, the carbon dioxide formed by fermentation excludes ak and prevents oxidation. White wines are transferred to a second fermentor (racked) near the end of fermentation and kept isolated from the ak while solids, including yeast, settle out, a process that requkes about six... 

Mai-wein, -trank, m. white wine flavored with woodruff, -weinessenz, /. an alcoholic solution of coumarin used for flavoring. 

The optimum temperature of fermentation of wine depends on the type, red wines working best at about 29°C while the white wines require a cooler condition of around 16°C. Heat is given off by the chemical process of fermentation. They are then traditionally matured and stored in caves or cellars at about 10°C. Much of the manufacture... 

A midpriced bottle of Champagne or a similar sparkling wine, eighteen dollars or so, is a useful economy, too, served as kir royales, with the addition of a fruit liqueur like creme de cassis or creme de framboise. You can look for less likely, more exotic flavors, like creme de peche, which is peach, or creme de mure, blackberry. It s a nice touch to have a bar stocked with an interesting variety. With white wine, they make a good rotation of aperitifs year-round. 

Because Bottino s recipe calls for Recioto della Valpolicella, a sweet wine from die Veneto in Italy, Mr. Emerman characterizes his sangria loosely as Venetian. Vernaccia di San Gimignano, die white wine that tops it off, is Tuscan. Armchair travelers can close dieir eyes and take dieir choice. It s Italian, anyway. 

Pour the macerated fruit and its juice into a carafe and fill with die cold white wine. 

Jacques Sorci, the executive chef for the Ritz-Carlton New York, Battery Park, buys small, sweet onions from an organic farm in Quakertown, Pennsylvania, and cooks and pickles them a la gtecque in chicken stock, white wine vinegar, bay leaves and fresh thyme, to serve as a garnish for gibsons at Rise, the hotel s bar.That s so what. 

C12-0031. Identify the solvent, the primary solutes, and the normal phase of each in each of the following solutions (a) carbonated water (b) white wine and (c) humid air. 

Pennington, N. et al., Red and white wine varietal authenticity using FTIR spectroscopy and chemometrics, in Abstracts of Papers, 229th ACS National Meeting American Chemical Society, San Diego, CA, 2005. 

The addition of exogenous glycosidases enhance greatly aromas in wines in relation with the aromatic potential of grape varieties. Tastings confirm that the improvement is obvious for red and for white wines. Wines are always judged more fruity and more intense. 

Chambery, A., del Monaco, G., Di Maro, A., and Parente, A. (2009). Peptide fingerprint of high quality Campania white wines by MALDl-TOP mass spectrometry. Food Chem. 113, 1283-1289. 

SCX column was used to separate oxalate and urate.140 In this separation, differential pulse and DC amperometric detection were compared. Differential pulse detection was found to allow better selectivity in detection. Anion exchange on Diaion CA08 was used to separate 20 carboxylic acids in the analysis of white wine, as shown in Figure 10.141 Because many carboxylic acids have a relatively weak absorbance, detection is difficult. The colorimetric detection scheme shown in the figure may be useful in some applications. 

Ethanol DOES NOT interact with MAOIs however, tyramine may be a component of some aged alcoholic drinks, such as red wines or tap beers if a reaction occurs, hypertension and a pounding headache are the most likely symptoms usually white wine is fine (in moderation) and most widely available domestic canned beers do not contain significant amounts of tyramine. 

Tbsp. white wine vinegar 1 organic lemon... 

Eating fish tonight You should have white wine with the meal. 

The complexity of wine composition is a central reason for the vast variety of wines in the marketplace. In addition to water and ethanol, the major components, a variety of organic acids as well as metal ions from minerals in the skin of the grape are present. Initially, all of these substances remain dissolved in the bottled grape juice. As the fermentation process occurs, the increasing alcohol concentration in the wine alters the solubility of particular combinations of acid and metal ions. Unable to remain in solution, the insoluble substances settle as crystals. Since the process of red-wine making involves extended contact of the grape juice with the skins of the grapes (where the minerals are concentrated), wine crystals are more common in red wines than in white wines. 

M. R. Guasch Jane, C. Andres Lacueva, O. Jauregui and R. M. Lamuela Raventos, First evidence of white wine in ancient Egypt from Tutankhamun s tomb, Journal of Archaeological Science, 33, 1075 1080 (2006b). 

Alonso AM, Dominguez C, Guillen DA and Barroso, CG. 2002. Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content. J Agric Food Chem 50( 11 ) 3112-3115. 

Honer K, Cervellati R and Neddens C. 2002. Measurements of the in vitro antioxidant activity of German white wines using a novel method. Eur Food Res Technol 214(4) 356-360. 

Sanchez-Moreno C, Larrauri, JA and Saura-Calixto L. 1999a. Lree radical scavenging capacity of selected red, rose and white wines. J Sci Food Agric 79(10) 1301—1304. 

People in France eat a lot of fatty foods but suffer less from fatal heart strokes than people in the northern regions of Europe or in North America, where wine is not consumed on a regular basis ( French paradox ). There is an increased favorable effect from red wine. The unique cardioprotective properties of red wine are due to the action of flavonoids, which are minimal in white wine. The best-researched flavonoids are resveratrol and quercetin, which confer antioxidant properties more potent than a-tocopherol. 

Figure 19 presents results of PCL examination of wines, grape skins, and grape pips. The very low antioxidant capacity of white wine is obviously related to the technology of its manufacturing it is prepared from pure juce without grape skins and pips, in contrast to red wine. The dependency of ACW on the storage time of red wine is depicted in Figure 20. White wine is stable in this sense.

Three different types of white wines and four red wines were compared after PCL testing in an ex vivo model system of the influence of oxidation resistance on LDL. 

Figure 20 Comparison of ACW values of human blood plasma (A) with different wine types Riesling Spatlese 1989 (B), Riesling Kabinett 1996 (C), Spatburgunder 1996 (D), Spatburgunder 1994 (E), Spatburgunder 1990 (F). B and C, white wines D, E, F, red...

Table 2 Antiradical Activity of Red and White Wines (ACWw) and Their Antioxidative Protective Effectiveness in the Test System of the Cu2+-Initiated LDL Oxidation...

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