04918nam 2201381z- 450 991040408150332120231214132857.03-03928-948-9(CKB)4100000011302323(oapen)https://directory.doabooks.org/handle/20.500.12854/53778(EXLCZ)99410000001130232320202102d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierModern Technologies and Their Influence in Fermentation QualityMDPI - Multidisciplinary Digital Publishing Institute20201 electronic 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.low-ethanol wineswine-related funginon-Saccharomycesyeastsnarincewine qualitytryptophollow ethanol wineserotoninnon-conventional yeastsBombino biancoSchizosaccharomyces pombevolatile compoundsethyl carbamatephthalatesautochthonousmeta-taxonomic analysisPichia kluyveripH controlIAATorulaspora delbrueckiichemical analysesaroma profileyeastenzymatic patternswine flavorfermentationmust replacementSaccharomyces cerevisiaemalolactic fermentationwineHACCPfood qualitysequential inoculationalcoholic beveragesitaconic acidbiocontrol applicationwhite winehydroxytyrosoltryptophanglucosekinetic analysiswine aromaamino acid decarboxylationlactic acid bacteriavineyard soilwine colortyrosolSaccharomycesGompertz-modelsequential culturebiogenic aminesSO2 reductionclimate changeVineyard MicrobiotaA. terreussulfur dioxidehuman health-promoting compoundsHanseniaspora guilliermondiinon-Saccharomyces screeningaromatic/sensorial profilesMalvar (Vitis vinifera L. cv.)probioticsYeastsnative yeastcolorglutathionehot pre-fermentative macerationtechnological characterizationwine-related bacteriaRieslingTorulaspora microellipsoidesLachancea thermotoleransMetschnikowia pulcherrimacashew apple juiceresveratrolbiocontrolshirazTannatochratoxin Aaroma compoundtrehalosewine compositionHanseniaspora uvarum yeastfood safetyaciditysensory evaluationviticulturemelatoninalcoholic fermentationaromaBenito Santiagoauth1323727BOOK9910404081503321Modern Technologies and Their Influence in Fermentation Quality3035781UNINA