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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 online resource (220 p.) |
| Soggetto topico | Biology, life sciences |
| Soggetto non controllato |
A. terreus
acidity alcoholic beverages alcoholic fermentation amino acid decarboxylation aroma aroma compound aroma profile aromatic/sensorial profiles autochthonous biocontrol biocontrol application biogenic amines Bombino bianco cashew apple juice chemical analyses climate change color enzymatic patterns ethyl carbamate fermentation food quality food safety glucose glutathione Gompertz-model HACCP Hanseniaspora guilliermondii Hanseniaspora uvarum yeast hot pre-fermentative maceration human health-promoting compounds hydroxytyrosol IAA itaconic acid kinetic analysis Lachancea thermotolerans lactic acid bacteria low ethanol wine low-ethanol wines malolactic fermentation Malvar (Vitis vinifera L. cv.) melatonin meta-taxonomic analysis Metschnikowia pulcherrima must replacement narince native yeast non-conventional yeasts non-Saccharomyces non-Saccharomyces screening ochratoxin A pH control phthalates Pichia kluyveri probiotics resveratrol Riesling Saccharomyces Saccharomyces cerevisiae Schizosaccharomyces pombe sensory evaluation sequential culture sequential inoculation serotonin shiraz SO2 reduction sulfur dioxide Tannat technological characterization Torulaspora delbrueckii Torulaspora microellipsoides trehalose tryptophan tryptophol tyrosol Vineyard Microbiota vineyard soil viticulture volatile compounds white wine wine wine aroma wine color wine composition wine flavor wine quality wine-related bacteria wine-related fungi yeast yeasts Yeasts |
| 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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Polyphenolic Compounds in Wine and Beer
| Polyphenolic Compounds in Wine and Beer |
| Autore | Nardini Mirella |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (204 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
beer
polyphenols antioxidant activity walnut chestnut green tea coffee cocoa honey licorice antioxidants prenylated flavonoids tyrosol hydroxytyrosol alkylresorcinols hops malt health menopause polyphenol phytoestrogen prenylnarigenin humulones ethanol bioactives resveratrol red wine ethylchloroformate gas chromatography–mass spectrometry alcohol butyric acid fiber drinking pattern wine winemaking brewing phenolic compounds binding health properties docking Mencía Jean terroir anthocyanins phenolic acids flavonols wine color phenols HPLC-UV-ESI-MSn free anthocyanins co-pigmented anthocyanins mixed fermentation starmerella bacillaris PCA hydroxycinnamic acids caftaric acid verjuice FPLC unripe grape juice |
| ISBN | 3-0365-6127-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910639992703321 |
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Nardini Mirella
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wine Fermentation
| Wine Fermentation |
| Autore | Claus Harald |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 online resource (176 p.) |
| Soggetto topico | Biotechnology |
| Soggetto non controllato |
anthocyanins
appassimento aroma Central Coast of California CFD classical chemical analysis climate change adaptation cluster thinning color color intensity crop load elemental sulfur end-user software extraction extraction methods fermented drinks glycosidase grape maturity Lachancea Merlot metabolic modelling metabolite profiling metabolomics microwave microwave-assisted extraction non-Saccharomyces yeasts non-targeted analysis oenological enzymes Ontario partially dehydrated grapes pectinase peculiar yeasts phenolic content phenoloxidase Pinot noir pioneering winemaking techniques polymeric pigments polythionates as precursors process control protease reappearance red wine reductive off-odors Saccharomyces Saccharomyces bayanus sensor placement sensory spontaneous fermentation stuck and sluggish fermentation sulfur compounds tannins temperature control ultrasound vine balance vineyard management volatile acidity volatile sulfur compounds wine wine clarification wine color winemaking yeast yeast hybrids yeast mixtures yeast physiology and metabolism yield manipulation |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910346687203321 |
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Claus Harald
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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