05021nam 2201417z- 450 9910404081503321202102113-03928-948-9(CKB)4100000011302323(oapen)https://directory.doabooks.org/handle/20.500.12854/53778(oapen)doab53778(EXLCZ)99410000001130232320202102d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierModern Technologies and Their Influence in Fermentation QualityMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (220 p.)3-03928-947-0 During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.Biology, life sciencesbicsscA. terreusacidityalcoholic beveragesalcoholic fermentationamino acid decarboxylationaromaaroma compoundaroma profilearomatic/sensorial profilesautochthonousbiocontrolbiocontrol applicationbiogenic aminesBombino biancocashew apple juicechemical analysesclimate changecolorenzymatic patternsethyl carbamatefermentationfood qualityfood safetyglucoseglutathioneGompertz-modelHACCPHanseniaspora guilliermondiiHanseniaspora uvarum yeasthot pre-fermentative macerationhuman health-promoting compoundshydroxytyrosolIAAitaconic acidkinetic analysisLachancea thermotoleranslactic acid bacterialow ethanol winelow-ethanol winesmalolactic fermentationMalvar (Vitis vinifera L. cv.)melatoninmeta-taxonomic analysisMetschnikowia pulcherrimamust replacementnarincenative yeastnon-conventional yeastsnon-Saccharomycesnon-Saccharomyces screeningochratoxin ApH controlphthalatesPichia kluyveriprobioticsresveratrolRieslingSaccharomycesSaccharomyces cerevisiaeSchizosaccharomyces pombesensory evaluationsequential culturesequential inoculationserotoninshirazSO2 reductionsulfur dioxideTannattechnological characterizationTorulaspora delbrueckiiTorulaspora microellipsoidestrehalosetryptophantryptopholtyrosolVineyard Microbiotavineyard soilviticulturevolatile compoundswhite winewinewine aromawine colorwine compositionwine flavorwine qualitywine-related bacteriawine-related fungiyeastyeastsYeastsBiology, life sciencesBenito Santiagoauth1323727BOOK9910404081503321Modern Technologies and Their Influence in Fermentation Quality3035781UNINA