LEADER 04918nam 2201381z- 450 001 9910404081503321 005 20231214132857.0 010 $a3-03928-948-9 035 $a(CKB)4100000011302323 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/53778 035 $a(EXLCZ)994100000011302323 100 $a20202102d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aModern Technologies and Their Influence in Fermentation Quality 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 electronic resource (220 p.) 311 $a3-03928-947-0 330 $aDuring 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. 610 $alow-ethanol wines 610 $awine-related fungi 610 $anon-Saccharomyces 610 $ayeasts 610 $anarince 610 $awine quality 610 $atryptophol 610 $alow ethanol wine 610 $aserotonin 610 $anon-conventional yeasts 610 $aBombino bianco 610 $aSchizosaccharomyces pombe 610 $avolatile compounds 610 $aethyl carbamate 610 $aphthalates 610 $aautochthonous 610 $ameta-taxonomic analysis 610 $aPichia kluyveri 610 $apH control 610 $aIAA 610 $aTorulaspora delbrueckii 610 $achemical analyses 610 $aaroma profile 610 $ayeast 610 $aenzymatic patterns 610 $awine flavor 610 $afermentation 610 $amust replacement 610 $aSaccharomyces cerevisiae 610 $amalolactic fermentation 610 $awine 610 $aHACCP 610 $afood quality 610 $asequential inoculation 610 $aalcoholic beverages 610 $aitaconic acid 610 $abiocontrol application 610 $awhite wine 610 $ahydroxytyrosol 610 $atryptophan 610 $aglucose 610 $akinetic analysis 610 $awine aroma 610 $aamino acid decarboxylation 610 $alactic acid bacteria 610 $avineyard soil 610 $awine color 610 $atyrosol 610 $aSaccharomyces 610 $aGompertz-model 610 $asequential culture 610 $abiogenic amines 610 $aSO2 reduction 610 $aclimate change 610 $aVineyard Microbiota 610 $aA. terreus 610 $asulfur dioxide 610 $ahuman health-promoting compounds 610 $aHanseniaspora guilliermondii 610 $anon-Saccharomyces screening 610 $aaromatic/sensorial profiles 610 $aMalvar (Vitis vinifera L. cv.) 610 $aprobiotics 610 $aYeasts 610 $anative yeast 610 $acolor 610 $aglutathione 610 $ahot pre-fermentative maceration 610 $atechnological characterization 610 $awine-related bacteria 610 $aRiesling 610 $aTorulaspora microellipsoides 610 $aLachancea thermotolerans 610 $aMetschnikowia pulcherrima 610 $acashew apple juice 610 $aresveratrol 610 $abiocontrol 610 $ashiraz 610 $aTannat 610 $aochratoxin A 610 $aaroma compound 610 $atrehalose 610 $awine composition 610 $aHanseniaspora uvarum yeast 610 $afood safety 610 $aacidity 610 $asensory evaluation 610 $aviticulture 610 $amelatonin 610 $aalcoholic fermentation 610 $aaroma 700 $aBenito$b Santiago$4auth$01323727 906 $aBOOK 912 $a9910404081503321 996 $aModern Technologies and Their Influence in Fermentation Quality$93035781 997 $aUNINA