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 |
Morata Antonio | ||
MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
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Yeast Biotechnology 3.0 |
Autore | Willaert Ronnie G |
Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
Descrizione fisica | 1 electronic resource (240 p.) |
Soggetto topico | Technology: general issues |
Soggetto non controllato |
coffee processing
coffee fermentation starter culture coffee beverage yeast Icewine Saccharomyces cerevisiae hyperosmotic stress CRISPR-Cas9 glycerol transport STL1 brewing Cyberlindnera NABLAB non-alcoholic beer non-conventional yeast non-Saccharomyces yeast response surface methodology Ustilago itaconic acid process improvement lignocellulosic feedstock yeasts grape federweisser wine microbiota identification MALDI-TOF MS Biotyper Torulaspora delbrueckii craft beer microbrewery plant mixed fermentation aroma profile strain collection aroma profiling gas chromatography wine yeast Saccharomyces fermentation volatile aroma compounds Simultaneous inoculation Alcoholic fermentation Malolactic fermentation Sacccharomyces cerevisiae Oenococcus oeni PN4TM OmegaTM Aroma profile antioxidant coffee W. anomalus industrial brewer’s strains adaptive laboratory evolution (ALE) snowflake phenotype beer fermentation wine yeasts lactic acid bacteria co-inoculation sequence inoculation flavor compounds color pigments cell printing piezoelectric dispensing GFP-tagged yeast clone collection living cell microarrays microfluidic chip dynamic single-cell analysis Candida albicans adhesion fibronectin nanomotion atomic force microscope (AFM) xylose metabolism genetic engineering biofuel Spathaspora passalidarum Pichia stipitis volatile organic compounds proton-transfer reaction-mass spectrometry Metschnikowia pulcherrima flavor non-Saccharomyces yeasts fermentation-derived products fermented beverages beer coffee bean fermentation itaconic acid production bioethanol production bioreactors yeast micro- and nanobiotechnology |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910557545103321 |
Willaert Ronnie G | ||
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
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