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Fermented Beverages Revisited: From Terroir to Customized Functional Products

This collection of articles contributes to our understanding of the production and quality of fermented beverages. It includes high-quality articles on the physicochemical and microbiological characterization of fermented beverages, the effects of climate change and mitigation strategies, their qual...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2024
Soggetti:
GC-MS
wine
ripening indices
lipid extraction
varietal differences
juice matrix
red fruits
acetic acid bacteria
vinegar
non-alcoholic beverages
gluconic acid
acetic acid
beer staling
malt quality
beer stability
beer flavour
antioxidant activity
pro-oxidant activity
Botrytis cinerea
levo-2,3-butanediol
meso-2,3-butanediol
1,2-propanediol
fermented beverages
kombucha
black tea
physical and chemical characteristics
vitamins
inulin
volatile organic substances
Shanxi aged vinegar
polyphenols
acetic acid fermentation
microbial enhancement
Acetobacter pasteurianus
grape juice
gas chromatography and mass spectrometry
wine yeast
metabolism
metabolite profiling
aroma compounds
Chinese strong-aroma baijiu
fermentation pit
metagenomics
functional gene
metabolic profile
nitrogen
yeast assimilable nitrogen (YAN)
must
grape variety
climate
climate change
Lachancea thermotolerans
lactic acid
redox balance
kefir
functional ingredients
n/a
thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics
Accesso online:ONIX_20240514_9783725803125_232
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ONIX_20240514_9783725803125_232

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