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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 online resource (176 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
ageing on lees
aging-on-lees alcohol reduction alcoholic fermentation antimicrobial peptides biogenic amines (BAs) Brettanomyces bruxellensis Candida intermedia dealcoholization ethanol ethyl carbamate (EC) fermentation fermentation evolution clade glycerol glycolysis Graciano grape variety Grenache Hanseniaspora vineae Lachancea thermotolerans Metschnikowia pulcherrima mixed starter cultures mycotoxins native yeast non-Saccharomyces non-Saccharomyces yeasts ochratoxin A (OTA) organic wines Pichia guilliermondii polysaccharides pyruvate kinase reactive oxygen species Saccharomyces non-cerevisiae Sangiovese Schizosaccharomyces pombe sensory analysis sensory improvement sequential fermentation SO2 sulphur dioxide Torulaspora delbrueckii uninoculated fermentation white wines wine winemaking yeast yeast assimilable nitrogen |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557128203321 |
Morata Antonio
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wine Sensory Faults : Origin, Prevention and Removal
| Wine Sensory Faults : Origin, Prevention and Removal |
| Autore | Nunes Fernando M |
| Descrizione fisica | 1 online resource (186 p.) |
| Soggetto topico |
Industrial chemistry and chemical engineering
Technology: general issues |
| Soggetto non controllato |
2,4,6-Trichloroanisole (TCA)
ADSI cork powder aging amino acid aroma astringency atypical aging bioprotection browning chromatic characteristics colour corrective solutions ethylphenols extended maceration fermentation fining agent flavor components glutathione grape quality hydrolysable tannins ladybird taint light exposure light-struck taste mannoproteins membrane contactor methoxypyrazines mouthfeel non-Saccharomyces off-smells oxidation pH control phenolic profile polymeric pigments pressing preventive measures pyranoanthocyanins QDA reductive aromas Sangiovese sensory analysis storage subquality sulfur sulfur dioxide tannins triazole pesticides volatile acidity volatile profile white wine wine wine faults wine oxidation wine quality yeast yeasts |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Wine Sensory Faults |
| Record Nr. | UNINA-9910595080503321 |
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Nunes Fernando M
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| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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