Wine Fermentation
This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation
שמור ב:
| מחבר ראשי: | |
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| פורמט: | Online |
| שפה: | אנגלית |
| יצא לאור: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| נושאים: | |
| גישה מקוונת: | 32854 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
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| _version_ | 1869530312277491712 |
|---|---|
| author | Claus, Harald |
| author_browse | Claus, Harald |
| author_facet | Claus, Harald |
| author_sort | Claus, Harald |
| collection | Directory of Open Access Books |
| description | This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation |
| format | Online |
| id | doab-20.500.12854ir-62729 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-627292024-04-11T15:10:50Z Wine Fermentation Claus, Harald TP248.13-248.65 T1-995 peculiar yeasts red wine wine color non-targeted analysis volatile sulfur compounds phenolic content reductive off-odors Saccharomyces Saccharomyces bayanus partially dehydrated grapes elemental sulfur yield manipulation fermented drinks appassimento metabolomics yeast mixtures oenological enzymes metabolite profiling sulfur compounds cluster thinning winemaking yeast hybrids anthocyanins microwave-assisted extraction extraction color intensity spontaneous fermentation yeast extraction methods stuck and sluggish fermentation phenoloxidase process control non-Saccharomyces yeasts pioneering winemaking techniques reappearance Ontario wine Central Coast of California CFD classical chemical analysis color metabolic modelling temperature control wine clarification vine balance vineyard management protease crop load sensor placement Lachancea end-user software yeast physiology and metabolism microwave polymeric pigments polythionates as precursors grape maturity volatile acidity ultrasound glycosidase Pinot noir pectinase sensory climate change adaptation tannins aroma Merlot thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation 2021-02-12T08:39:42Z 2021-02-12T08:39:42Z 2019-04-05 11:07:22 2019 book 32854 9783038976745 https://directory.doabooks.org/handle/20.500.12854/62729 eng image/jpeg Attribution-NonCommercial-NoDerivatives 4.0 International https://play.google.com/books/publish/a/14935057684283403269#details/ISBN:9783038976745 https://mdpi.com/books/pdfview/book/1190 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03897-675-2 10.3390/books978-3-03897-675-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783038976745 176 open access |
| spellingShingle | TP248.13-248.65 T1-995 peculiar yeasts red wine wine color non-targeted analysis volatile sulfur compounds phenolic content reductive off-odors Saccharomyces Saccharomyces bayanus partially dehydrated grapes elemental sulfur yield manipulation fermented drinks appassimento metabolomics yeast mixtures oenological enzymes metabolite profiling sulfur compounds cluster thinning winemaking yeast hybrids anthocyanins microwave-assisted extraction extraction color intensity spontaneous fermentation yeast extraction methods stuck and sluggish fermentation phenoloxidase process control non-Saccharomyces yeasts pioneering winemaking techniques reappearance Ontario wine Central Coast of California CFD classical chemical analysis color metabolic modelling temperature control wine clarification vine balance vineyard management protease crop load sensor placement Lachancea end-user software yeast physiology and metabolism microwave polymeric pigments polythionates as precursors grape maturity volatile acidity ultrasound glycosidase Pinot noir pectinase sensory climate change adaptation tannins aroma Merlot thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology Claus, Harald Wine Fermentation |
| title | Wine Fermentation |
| title_full | Wine Fermentation |
| title_fullStr | Wine Fermentation |
| title_full_unstemmed | Wine Fermentation |
| title_short | Wine Fermentation |
| title_sort | wine fermentation |
| topic | TP248.13-248.65 T1-995 peculiar yeasts red wine wine color non-targeted analysis volatile sulfur compounds phenolic content reductive off-odors Saccharomyces Saccharomyces bayanus partially dehydrated grapes elemental sulfur yield manipulation fermented drinks appassimento metabolomics yeast mixtures oenological enzymes metabolite profiling sulfur compounds cluster thinning winemaking yeast hybrids anthocyanins microwave-assisted extraction extraction color intensity spontaneous fermentation yeast extraction methods stuck and sluggish fermentation phenoloxidase process control non-Saccharomyces yeasts pioneering winemaking techniques reappearance Ontario wine Central Coast of California CFD classical chemical analysis color metabolic modelling temperature control wine clarification vine balance vineyard management protease crop load sensor placement Lachancea end-user software yeast physiology and metabolism microwave polymeric pigments polythionates as precursors grape maturity volatile acidity ultrasound glycosidase Pinot noir pectinase sensory climate change adaptation tannins aroma Merlot thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology |
| topic_facet | TP248.13-248.65 T1-995 peculiar yeasts red wine wine color non-targeted analysis volatile sulfur compounds phenolic content reductive off-odors Saccharomyces Saccharomyces bayanus partially dehydrated grapes elemental sulfur yield manipulation fermented drinks appassimento metabolomics yeast mixtures oenological enzymes metabolite profiling sulfur compounds cluster thinning winemaking yeast hybrids anthocyanins microwave-assisted extraction extraction color intensity spontaneous fermentation yeast extraction methods stuck and sluggish fermentation phenoloxidase process control non-Saccharomyces yeasts pioneering winemaking techniques reappearance Ontario wine Central Coast of California CFD classical chemical analysis color metabolic modelling temperature control wine clarification vine balance vineyard management protease crop load sensor placement Lachancea end-user software yeast physiology and metabolism microwave polymeric pigments polythionates as precursors grape maturity volatile acidity ultrasound glycosidase Pinot noir pectinase sensory climate change adaptation tannins aroma Merlot thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology |
| url | 32854 |
| work_keys_str_mv | AT clausharald winefermentation |