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...
Guardado en:
| Formato: | Online |
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| Lenguaje: | inglés |
| Publicado: |
MDPI - Multidisciplinary Digital Publishing Institute
2024
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| Materias: | |
| Acceso en línea: | ONIX_20240514_9783725803125_232 |
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| _version_ | 1869517541527781376 |
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| collection | Directory of Open Access Books |
| description | 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 quality improvement, and the development of new products. The novelty of the studies, their clear and comprehensive presentation, and the accurate and in-depth discussion of the results ensure that this collection of articles will become a valuable asset in the study of fermented beverages. |
| format | Online |
| id | doab-20.500.12854ir-137634 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1376342024-05-14T13:50:53Z Fermented Beverages Revisited: From Terroir to Customized Functional Products Dimopoulou, Maria Paramithiotis, Spiros Kotseridis, Yorgos Kumar Patra, Jayanta 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 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 quality improvement, and the development of new products. The novelty of the studies, their clear and comprehensive presentation, and the accurate and in-depth discussion of the results ensure that this collection of articles will become a valuable asset in the study of fermented beverages. 2024-05-14T13:50:29Z 2024-05-14T13:50:29Z 2024 book ONIX_20240514_9783725803125_232 9783725803125 9783725803118 https://directory.doabooks.org/handle/20.500.12854/137634 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/8831 https://mdpi.com/books/pdfview/book/8831 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-0311-8 10.3390/books978-3-7258-0311-8 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725803125 9783725803118 200 open access |
| spellingShingle | 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 Fermented Beverages Revisited: From Terroir to Customized Functional Products |
| title | Fermented Beverages Revisited: From Terroir to Customized Functional Products |
| title_full | Fermented Beverages Revisited: From Terroir to Customized Functional Products |
| title_fullStr | Fermented Beverages Revisited: From Terroir to Customized Functional Products |
| title_full_unstemmed | Fermented Beverages Revisited: From Terroir to Customized Functional Products |
| title_short | Fermented Beverages Revisited: From Terroir to Customized Functional Products |
| title_sort | fermented beverages revisited from terroir to customized functional products |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20240514_9783725803125_232 |