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Wine Fermentation / Harald Claus
| Wine Fermentation / Harald Claus |
| Autore | Claus Harald |
| Pubbl/distr/stampa | Basel, Switzerland : , : MDPI, , 2019 |
| Descrizione fisica | 1 online resource (1 p.) |
| Soggetto non controllato | anthocyanins; extraction; red wine; color; ultrasound; microwave; wine; temperature control; sensor placement; CFD; end-user software; wine clarification; extraction; pectinase; glycosidase; protease; phenoloxidase; color; aroma; non-Saccharomyces yeasts; pioneering winemaking techniques; peculiar yeasts; volatile acidity; fermented drinks; cluster thinning; yield manipulation; vine balance; crop load; Pinot noir; Central Coast of California; reductive off-odors; reappearance; wine; volatile sulfur compounds; polythionates as precursors; elemental sulfur; Saccharomyces; yeast hybrids; yeast mixtures; spontaneous fermentation; stuck and sluggish fermentation; winemaking; partially dehydrated grapes; appassimento; yeast; Saccharomyces bayanus; sensory; Ontario; climate change adaptation; winemaking; metabolite profiling; non-targeted analysis; classical chemical analysis; metabolic modelling; yeast physiology and metabolism; vineyard management; anthocyanins; tannins; polymeric pigments; wine color; grape maturity; microwave-assisted extraction; Merlot; extraction methods; color intensity; phenolic content; Saccharomyces; Lachancea; yeast hybrids; metabolomics; sulfur compounds; oenological enzymes; process control |
| ISBN |
9783038976752
303897675X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910765610303321 |
Claus Harald
|
||
| Basel, Switzerland : , : MDPI, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wine Fermentation
| Wine Fermentation |
| Autore | Claus Harald |
| Pubbl/distr/stampa | 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 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910346687203321 |
|
Claus Harald
|
||
| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||