Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
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
|
||
| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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 |
|
Benito Santiago
|
||
| MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
| Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products |
| Autore | Castro-Mejías Remedios |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (201 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
sensory analysis
sweet wine raisining climate chamber 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) wine sensory threshold serving temperature bee pollen Tintilla de Rota alcoholic fermentation warm climate volatile compounds sensory profile fermentative activator red winemaking red wines chitosan sparkling wine foamability sensory bottle aging flavor profile sensory evaluation volatile composition white wine grapes wines cryoextraction oak cherry chestnut wood chips phenolic compounds aroma ageing wine secondary aroma fermentation non-saccharomyces yeasts lactic acid bacteria strain variability tannins polyphenol-aroma interactions saliva in vitro release in vivo release retronasal aroma time-intensity HS-GC/MS sparkling wines bentonite foam properties wine aroma oral release aroma persistence in-mouth headspace sorptive extraction Sherry vinegar brandy |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557372303321 |
|
Castro-Mejías Remedios
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wine Aging Technologies
| Wine Aging Technologies |
| Autore | Nevares Ignacio |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (120 p.) |
| Soggetto non controllato |
dissolved oxygen
oak fragments red wine chips gold nanoparticles regeneration phenolic compounds wine aging sensorial characteristics alternative woods oak wood barrel sensory analysis sanitation MDGC-MS ellagitannins white wine high power ultrasound volatile compounds oak tridecane traditional oaks other woods different oaks oak barrels barrels Pinot noir brettanomyces triangular tasting Quercus pyrenaica must trans-2-decenal aging floating and fixed micro-oxygenation grapes low molecular phenols |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910346686103321 |
|
Nevares Ignacio
|
||
| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wine Sensory Faults : Origin, Prevention and Removal
| Wine Sensory Faults : Origin, Prevention and Removal |
| Autore | Nunes Fernando M |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (186 p.) |
| Soggetto topico |
Technology: general issues
Chemical engineering |
| Soggetto non controllato |
triazole pesticides
wine fermentation sensory analysis flavor components oxidation membrane contactor polymeric pigments mannoproteins mouthfeel astringency subquality colour pressing extended maceration Sangiovese ladybird taint methoxypyrazines wine quality wine faults grape quality yeasts non-Saccharomyces off-smells volatile acidity ethylphenols pyranoanthocyanins pH control bioprotection amino acid yeast sulfur aroma aging QDA glutathione sulfur dioxide hydrolysable tannins light-struck taste storage white wine wine oxidation browning light exposure tannins reductive aromas atypical aging preventive measures corrective solutions 2,4,6-Trichloroanisole (TCA) ADSI cork powder fining agent phenolic profile chromatic characteristics volatile profile |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Wine Sensory Faults |
| Record Nr. | UNINA-9910595080503321 |
|
Nunes Fernando M
|
||
| Basel, : MDPI Books, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Zinfandel [[electronic resource] ] : a history of a grape and its wine / / Charles L. Sullivan ; foreword by Paul Draper
| Zinfandel [[electronic resource] ] : a history of a grape and its wine / / Charles L. Sullivan ; foreword by Paul Draper |
| Autore | Sullivan Charles L (Charles Lewis), <1932-> |
| Pubbl/distr/stampa | Berkeley, : University of California Press, c2003 |
| Descrizione fisica | 1 online resource (248 p.) |
| Disciplina | 634.8/09794 |
| Collana | California studies in food and culture |
| Soggetto topico |
Grapes - California - History
Viticulture - California - History Wine and wine making - California - History |
| Soggetto non controllato |
alcohol
alcoholic beverages american wine california vineyards california wine california winemaking cultural history european history european wine food and drink food and wine red wine regional scientific united states wine united states white wine wine grapes wine makers wine styles wine types wine vintages zinfandel grape zinfandel wine zinfandel |
| ISBN |
9786612357244
0-520-93052-5 1-282-35724-7 1-59875-019-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- CONTENTS -- ILLUSTRATIONS -- FOREWORD -- PREFACE -- ACKNOWLEDGMENTS -- 1. How I Solved the Historical Mysteries Surrounding Zinfandel- Sort Of -- 2. Sojourn in the East -- 3. Ho! For California! -- 4. Plant Your Vineyards! Begin Now! -- 5. Boom! 1872-1890 -- 6. The Haraszthy Myth -- 7. The Stealth Grape, 1891-1918 -- 8. Prohibition and the Fresh Grape Deal, 1919-1933 -- 9. The Two Faces of Zin, 1934-1969 -- 10. Of Pendulums and Roller Coasters, 1970-1990 -- 11. Fat Years, 1991-2001 -- 12. The Mystery of Origins Solved-Probably -- 13. Into the New Century -- APPENDIX: REGIONAL SUMMARIES -- SELECT BIBLIOGRAPHY -- INDEX |
| Record Nr. | UNINA-9910783176203321 |
|
Sullivan Charles L (Charles Lewis), <1932->
|
||
| Berkeley, : University of California Press, c2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||