Wine Fermentation

• Autore: Claus Harald
• Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute, 2019
• Descrizione fisica: 1 online resource (176 p.)
• Soggetto topico: Biotechnology
• Soggetto non controllato: anthocyanins; appassimento; aroma; Central Coast of California; CFD; classical chemical analysis; climate change adaptation; cluster thinning; color; color intensity; crop load; elemental sulfur; end-user software; extraction; extraction methods; fermented drinks; glycosidase; grape maturity; Lachancea; Merlot; metabolic modelling; metabolite profiling; metabolomics; microwave; microwave-assisted extraction; non-Saccharomyces yeasts; non-targeted analysis; oenological enzymes; Ontario; partially dehydrated grapes; pectinase; peculiar yeasts; phenolic content; phenoloxidase; Pinot noir; pioneering winemaking techniques; polymeric pigments; polythionates as precursors; process control; protease; reappearance; red wine; reductive off-odors; Saccharomyces; Saccharomyces bayanus; sensor placement; sensory; spontaneous fermentation; stuck and sluggish fermentation; sulfur compounds; tannins; temperature control; ultrasound; vine balance; vineyard management; volatile acidity; volatile sulfur compounds; wine; wine clarification; wine color; winemaking; yeast; yeast hybrids; yeast mixtures; yeast physiology and metabolism; yield manipulation
• Sommario/riassunto: This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation
• Titolo autorizzato: Wine Fermentation
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910346687203321
• Lo trovi qui: Univ. Federico II