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Emerging Trends in Beverage Processing
| Emerging Trends in Beverage Processing |
| Autore | Morata Antonio |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (128 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
red wine
thermovinification flash-release pulsed electric fields ultrasound hyperbaric storage high pressure food preservation fruit juice atmospheric pressure cold plasma continuous flow batch Argon color high pressure homogenization (HPH) wine technology microbial inactivation ageing on lees yeast autolysis minerality partial least squares regression predictive model white wine malolactic fermentation Lactobacillus plantarum Oenococcus oeni facultative hetero-fermentative starter cultures antimicrobial food technology non-Saccharomyces enzymatic activity wine quality |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557617303321 |
Morata Antonio
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Enological Repercussions of Non-Saccharomyces Species
| Enological Repercussions of Non-Saccharomyces Species |
| Autore | Morata Antonio |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (218 p.) |
| Soggetto non controllato |
wine acidity
pulcherrimin glycosidases Lactobacillus plantarum Saccharomycodes ludwigii sparkling wine processing foods non-Saccharomyces taxonomy Candida stellate wine quality Candida stellata non-Saccharomyces yeast Brettanomyces bruxellensis flavor complexity Schizosaccharomyces pombe Wickerhamomyces anomalus Stermerella bacillaris mixed cultures fermentation oenological uses winemaking re-fermentation Zygosaccharomyces rouxii Torulaspora delbrueckii genetic improvement Zygotorulaspora florentina maloalcoholic fermentation high-ethanol mixed starters yeast wines non-Saccharomyces yeasts aroma compounds spoilage yeasts' control metabolism acetate esters Pichia anomala wine sequential fermentations spoilage-control enzymes yeast dominance acidification ageing-on-lees Kluyveromyces thermotolerans co-fermentation biotechnological applications stable pigments ecology Pichia kudriavzevii Lachancea thermotolerans Metschnikowia pulcherrima biocontrol S. ludwigii Candida intermedia nitrogen yeast inoculation volatile acidity off-flavors malolactic bacteria wine safety genome Aureobasidium pullulans viticulture anthocyanin aroma antimicrobial peptides |
| ISBN | 3-03921-559-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910367749903321 |
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Morata Antonio
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Enological Repercussions of Non-Saccharomyces Species 2.0
| Enological Repercussions of Non-Saccharomyces Species 2.0 |
| Autore | Morata Antonio |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (176 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
Metschnikowia pulcherrima
Lachancea thermotolerans Torulaspora delbrueckii Grenache Graciano ochratoxin A (OTA) mycotoxins biogenic amines (BAs) ethyl carbamate (EC) organic wines non-Saccharomyces alcohol reduction native yeast sequential fermentation wine uninoculated fermentation yeast sulphur dioxide non-Saccharomyces yeasts mixed starter cultures fermentation Sangiovese sensory analysis antimicrobial peptides Brettanomyces bruxellensis Candida intermedia Pichia guilliermondii reactive oxygen species Hanseniaspora vineae alcoholic fermentation ageing on lees polysaccharides white wines winemaking aging-on-lees yeast assimilable nitrogen Saccharomyces non-cerevisiae ethanol glycerol glycolysis pyruvate kinase fermentation evolution clade sensory improvement dealcoholization SO2 grape variety Schizosaccharomyces pombe |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557128203321 |
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Morata Antonio
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||