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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 |
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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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 |
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Castro-Mejías Remedios
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||