Wine Fermentation

This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation

Bibliographic Details
Other Authors:	Claus, Harald (auth)
Format:	eBook
Language:	Inglés
Published:	MDPI - Multidisciplinary Digital Publishing Institute 2019
Subjects:	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
See on Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009438401406719

Description
Summary:	This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation
Physical Description:	1 electronic resource (176 p.)

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