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1. |
Record Nr. |
UNINA9910828445803321 |
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Autore |
Leisner Walter <1929-> |
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Titolo |
Staatsferne Privatheit in der Antike : Horaz / / Walter Leisner |
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Pubbl/distr/stampa |
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Paderborn, Germany : , : Verlag Ferdinand Schöningh GmbH, , [2012] |
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©2012 |
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ISBN |
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Edizione |
[First edition.] |
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Descrizione fisica |
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Collana |
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Schönburger Schriften Zu Recht und Staat ; ; Volume 3 |
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Disciplina |
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Soggetti |
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Country life in literature |
Latin poetry |
Poets, Latin |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Preliminary Material -- Vorwort -- Grundlinien einer Dichtung der Machtferne -- Kapitel einer Poesie des bescheiden-glücklichen Lebens -- Ein Ausblick -- Horaz-Literatur -- Anmerkungen -- Stichwortverzeichnis -- Schönburger Schriften zu Recht und Staat. |
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Sommario/riassunto |
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Privatheit ist Schlüsselwort einer freien Staats- und Gesellschaftsordnung. Die Studie will eine antike Lebensanschauung für das gegenwärtige Verständnis von Staat und Gesellschaft fruchtbar machen. Horaz beschreibt etwas »wesentlich Privates«: machtfernes Genießen. Er spricht damit ein staatsrechtlich konkretes Zentralthema der Gegenwart an: Staatsverdrossenheit, Politikmüdigkeit, Parteienkritik. Der Bürger flieht immer mehr in Privatheit, oder er will geradezu aus ihr heraus den Staat besetzen, in privaten Dialog zwingen. Die Dichtung des Horaz führt in eine Grundstimmung, die dem »Men-schen und Bürger« der Gegenwart vieles bedeuten kann, in seinem Verhältnis zu Staatsgewalt und Reichtum. In »Privatheit« soll er glücklich werden: Ländliche Ruhe, Liebe, Rausch - und tiefere Bildung. In all dem entsteht das Bild einer privaten Staatsferne. |
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2. |
Record Nr. |
UNINA9910220038203321 |
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Autore |
Jose Manuel Guillamon |
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Titolo |
Non-conventional Yeast in the Wine Industry |
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Pubbl/distr/stampa |
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Descrizione fisica |
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1 online resource (177 p.) |
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Collana |
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Frontiers Research Topics |
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Soggetti |
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Microbiology (non-medical) |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol.Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of |
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balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol. |
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