LEADER 01587nas 2200337 n 450 001 990009024780403321 005 20240229084333.0 035 $a000902478 035 $aFED01000902478 035 $a(Aleph)000902478FED01 035 $a000902478 091 $2CNR$aP 00082929 100 $a20161109a19309999km-y0itaa50------ba 101 0 $aeng 110 $aauu-------- 200 1 $aPlant breeding abstracts 207 1$a1930- 210 $aCambridge$c[s.n.] 530 0 $aPlant breeding abstracts 675 $a632.9 712 02$aCommonwealth Bureau of Plant Breeding and Genetics 801 0$aIT$bACNP$c20090723 859 4 $uhttp://acnp.cib.unibo.it/cgi-ser/start/it/cnr/dc-p1.tcl?catno=54728&person=false&language=ITALIANO&libr=&libr_th=unina1$zBiblioteche che possiedono il periodico 901 $aSE 912 $a990009024780403321 958 $aBiblioteca. Dipartimento di Scienze del Suolo, della Pianta, dell'Ambiente e delle Produzioni Animali-Sez. Genetica vegetale e ortofloricoltura Napoli$b1939-1941;1946-1993;$c1973-1974;1987;1990;$fDAGGV 959 $aDAGGV 996 $aPlant breeding abstracts$9789635 997 $aUNINA AP1 8 $6866-01$aNA084 Biblioteca. Dipartimento di Scienze del Suolo, della Pianta, dell'Ambiente e delle Produzioni Animali-Sez. Genetica vegetale e ortofloricoltura Napoli$ev. Università,100, 80055 Portici (NA)$m08125.39322$nit AP2 40$aacnp.cib.unibo.it$nACNP Italian Union Catalogue of Serials$uhttp://acnp.cib.unibo.it/cgi-ser/start/it/cnr/df-p.tcl?catno=54728&language=ITALIANO&libr=&person=&B=1&libr_th=unina&proposto=NO LEADER 04435nam 2201081z- 450 001 9910557372303321 005 20220111 035 $a(CKB)5400000000042168 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76620 035 $a(oapen)doab76620 035 $a(EXLCZ)995400000000042168 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aNovel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (201 p.) 311 08$a3-0365-1662-X 311 08$a3-0365-1661-1 330 $aAroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products' aromas. 606 $aResearch & information: general$2bicssc 610 $a1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) 610 $aageing 610 $aalcoholic fermentation 610 $aaroma 610 $aaroma persistence 610 $abee pollen 610 $abentonite 610 $abottle aging 610 $abrandy 610 $acherry 610 $achestnut 610 $achitosan 610 $aclimate chamber 610 $acryoextraction 610 $afermentation 610 $afermentative activator 610 $aflavor profile 610 $afoam properties 610 $afoamability 610 $agrapes 610 $aHS-GC/MS 610 $ain vitro release 610 $ain vivo release 610 $ain-mouth headspace sorptive extraction 610 $alactic acid bacteria 610 $an/a 610 $anon-saccharomyces yeasts 610 $aoak 610 $aoral release 610 $aphenolic compounds 610 $apolyphenol-aroma interactions 610 $araisining 610 $ared winemaking 610 $ared wines 610 $aretronasal aroma 610 $asaliva 610 $asensory 610 $asensory analysis 610 $asensory evaluation 610 $asensory profile 610 $asensory threshold 610 $aserving temperature 610 $aSherry 610 $asparkling wine 610 $asparkling wines 610 $astrain variability 610 $asweet wine 610 $atannins 610 $atime-intensity 610 $aTintilla de Rota 610 $avinegar 610 $avolatile composition 610 $avolatile compounds 610 $awarm climate 610 $awhite wine 610 $awine 610 $awine aroma 610 $awine secondary aroma 610 $awines 610 $awood chips 615 7$aResearch & information: general 700 $aCastro-Meji?as$b Remedios$4edt$00 702 $aDura?n-Guerrero$b Enrique$4edt 702 $aCastro-Meji?as$b Remedios$4oth 702 $aDura?n-Guerrero$b Enrique$4oth 906 $aBOOK 912 $a9910557372303321 996 $aNovel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products$93037683 997 $aUNINA