de Castilhos, Maurício Bonatto MachadoDel Bianchi, Vanildo Luiz [UNESP]2022-04-282022-04-282021-02-04Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages, p. 1-19.http://hdl.handle.net/11449/221876White wines’ winemaking technique is very closely related to the winemaking traditional protocol used for the production of red wines. However, the white wines differ from the red wines in the color, aromatic notes, acidity, and phenolic composition, showing their uniqueness as an alcoholic beverage. The quality of white wine is closely related to the grape cultivar itself and its varietal features, and the techniques employed for wine production. All the steps performed besides the steps used in the traditional winemaking method promote changes in the wine chemical composition, which cause for significant changes in the wine sensory profile. This chapter summarizes the traditional protocol for white wine production, the most relevant white grape cultivars and their specificities regarding varietal aroma and flavor compounds, and the variations observed in the winemaking procedures followed by their changes on chemical and sensory profile.1-19engChemicalSensoryVitisWhite wineWinemakingCapítulo de livro2-s2.0-85108933600