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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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Microbiota of Grapes: Positive and Negative Role on Wine Quality
| Microbiota of Grapes: Positive and Negative Role on Wine Quality |
| Autore | Giuseppe Spano |
| Pubbl/distr/stampa | Frontiers Media SA, 2017 |
| Descrizione fisica | 1 electronic resource (231 p.) |
| Collana | Frontiers Research Topics |
| Soggetto non controllato |
Wine
Yeasts Microbial Diversity Bacteria Safety alcoholic fermentation malolactic fermentation grapes quality |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Microbiota of Grapes |
| Record Nr. | UNINA-9910220040803321 |
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Giuseppe Spano
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| Frontiers Media SA, 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Modern Technologies and Their Influence in Fermentation Quality
| Modern Technologies and Their Influence in Fermentation Quality |
| Autore | Benito Santiago |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 electronic resource (220 p.) |
| Soggetto non controllato |
low-ethanol wines
wine-related fungi non-Saccharomyces yeasts narince wine quality tryptophol low ethanol wine serotonin non-conventional yeasts Bombino bianco Schizosaccharomyces pombe volatile compounds ethyl carbamate phthalates autochthonous meta-taxonomic analysis Pichia kluyveri pH control IAA Torulaspora delbrueckii chemical analyses aroma profile yeast enzymatic patterns wine flavor fermentation must replacement Saccharomyces cerevisiae malolactic fermentation wine HACCP food quality sequential inoculation alcoholic beverages itaconic acid biocontrol application white wine hydroxytyrosol tryptophan glucose kinetic analysis wine aroma amino acid decarboxylation lactic acid bacteria vineyard soil wine color tyrosol Saccharomyces Gompertz-model sequential culture biogenic amines SO2 reduction climate change Vineyard Microbiota A. terreus sulfur dioxide human health-promoting compounds Hanseniaspora guilliermondii non-Saccharomyces screening aromatic/sensorial profiles Malvar (Vitis vinifera L. cv.) probiotics Yeasts native yeast color glutathione hot pre-fermentative maceration technological characterization wine-related bacteria Riesling Torulaspora microellipsoides Lachancea thermotolerans Metschnikowia pulcherrima cashew apple juice resveratrol biocontrol shiraz Tannat ochratoxin A aroma compound trehalose wine composition Hanseniaspora uvarum yeast food safety acidity sensory evaluation viticulture melatonin alcoholic fermentation aroma |
| ISBN | 3-03928-948-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910404081503321 |
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Benito Santiago
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| MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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