LEADER 00937nam0-22002891i-450 001 990005504010403321 005 20240116091520.0 035 $a000550401 035 $aFED01000550401 035 $a(Aleph)000550401FED01 035 $a000550401 100 $a19990530f---0---9km-y0itay50------ba 101 0 $afre 105 $af-------00--- 200 1 $a<>date de la tète ex-cnidienne de Delphes$fGisela M.A. Richter 210 $aParis$cÉcole Frantaise d'Athèns$cLib. E. De Boccard$ds.d. 210 $aAthèns 215 $aP. 93-106, 2 tav.$d27 cm 300 $aEstratto da: Bulletin de Correspondance Hellènique LXXXII-1958-I 700 1$aRichter,$bGisela Maria Augusta$037203 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990005504010403321 952 $aARCH. BM MISC. 123 (02)$bARCH. 14563$fFLFBC 959 $aFLFBC 996 $aDate de la tète ex-cnidienne de Delphes$93584722 997 $aUNINA LEADER 03444nam 2200901z- 450 001 9910557128203321 005 20210501 035 $a(CKB)5400000000040772 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68581 035 $a(oapen)doab68581 035 $a(EXLCZ)995400000000040772 100 $a20202105d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aEnological Repercussions of Non-Saccharomyces Species 2.0 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (176 p.) 311 08$a3-0365-0150-9 311 08$a3-0365-0151-7 330 $aThe use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels. 606 $aTechnology: general issues$2bicssc 610 $aageing on lees 610 $aaging-on-lees 610 $aalcohol reduction 610 $aalcoholic fermentation 610 $aantimicrobial peptides 610 $abiogenic amines (BAs) 610 $aBrettanomyces bruxellensis 610 $aCandida intermedia 610 $adealcoholization 610 $aethanol 610 $aethyl carbamate (EC) 610 $afermentation 610 $afermentation evolution clade 610 $aglycerol 610 $aglycolysis 610 $aGraciano 610 $agrape variety 610 $aGrenache 610 $aHanseniaspora vineae 610 $aLachancea thermotolerans 610 $aMetschnikowia pulcherrima 610 $amixed starter cultures 610 $amycotoxins 610 $anative yeast 610 $anon-Saccharomyces 610 $anon-Saccharomyces yeasts 610 $aochratoxin A (OTA) 610 $aorganic wines 610 $aPichia guilliermondii 610 $apolysaccharides 610 $apyruvate kinase 610 $areactive oxygen species 610 $aSaccharomyces non-cerevisiae 610 $aSangiovese 610 $aSchizosaccharomyces pombe 610 $asensory analysis 610 $asensory improvement 610 $asequential fermentation 610 $aSO2 610 $asulphur dioxide 610 $aTorulaspora delbrueckii 610 $auninoculated fermentation 610 $awhite wines 610 $awine 610 $awinemaking 610 $ayeast 610 $ayeast assimilable nitrogen 615 7$aTechnology: general issues 700 $aMorata$b Antonio$4edt$01279930 702 $aMorata$b Antonio$4oth 906 $aBOOK 912 $a9910557128203321 996 $aEnological Repercussions of Non-Saccharomyces Species 2.0$93016210 997 $aUNINA