Wine Fermentation
This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation
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| Main Author: | |
|---|---|
| Format: | Book Chapter |
| Published: |
MDPI - Multidisciplinary Digital Publishing Institute
2019
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| Subjects: | |
| Online Access: | Get Fullteks DOAB: description of the publication |
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| LEADER | 03149naaaa2201021uu 4500 | ||
|---|---|---|---|
| 001 | doab_20_500_12854_62729 | ||
| 005 | 20210212 | ||
| 020 | |a books978-3-03897-675-2 | ||
| 020 | |a 9783038976745 | ||
| 024 | 7 | |a 10.3390/books978-3-03897-675-2 |c doi | |
| 041 | 0 | |a English | |
| 042 | |a dc | ||
| 100 | 1 | |a Claus, Harald |4 auth | |
| 245 | 1 | 0 | |a Wine Fermentation |
| 260 | |b MDPI - Multidisciplinary Digital Publishing Institute |c 2019 | ||
| 300 | |a 1 electronic resource (176 p.) | ||
| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 520 | |a This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by-nc-nd/4.0/ |2 cc |4 https://creativecommons.org/licenses/by-nc-nd/4.0/ | ||
| 546 | |a English | ||
| 653 | |a peculiar yeasts | ||
| 653 | |a red wine | ||
| 653 | |a wine color | ||
| 653 | |a non-targeted analysis | ||
| 653 | |a volatile sulfur compounds | ||
| 653 | |a phenolic content | ||
| 653 | |a reductive off-odors | ||
| 653 | |a Saccharomyces | ||
| 653 | |a Saccharomyces bayanus | ||
| 653 | |a partially dehydrated grapes | ||
| 653 | |a elemental sulfur | ||
| 653 | |a yield manipulation | ||
| 653 | |a fermented drinks | ||
| 653 | |a appassimento | ||
| 653 | |a metabolomics | ||
| 653 | |a yeast mixtures | ||
| 653 | |a oenological enzymes | ||
| 653 | |a metabolite profiling | ||
| 653 | |a sulfur compounds | ||
| 653 | |a cluster thinning | ||
| 653 | |a winemaking | ||
| 653 | |a yeast hybrids | ||
| 653 | |a anthocyanins | ||
| 653 | |a microwave-assisted extraction | ||
| 653 | |a extraction | ||
| 653 | |a color intensity | ||
| 653 | |a spontaneous fermentation | ||
| 653 | |a yeast | ||
| 653 | |a extraction methods | ||
| 653 | |a stuck and sluggish fermentation | ||
| 653 | |a phenoloxidase | ||
| 653 | |a process control | ||
| 653 | |a non-Saccharomyces yeasts | ||
| 653 | |a pioneering winemaking techniques | ||
| 653 | |a reappearance | ||
| 653 | |a Ontario | ||
| 653 | |a wine | ||
| 653 | |a Central Coast of California | ||
| 653 | |a CFD | ||
| 653 | |a classical chemical analysis | ||
| 653 | |a color | ||
| 653 | |a metabolic modelling | ||
| 653 | |a temperature control | ||
| 653 | |a wine clarification | ||
| 653 | |a vine balance | ||
| 653 | |a vineyard management | ||
| 653 | |a protease | ||
| 653 | |a crop load | ||
| 653 | |a sensor placement | ||
| 653 | |a Lachancea | ||
| 653 | |a end-user software | ||
| 653 | |a yeast physiology and metabolism | ||
| 653 | |a microwave | ||
| 653 | |a polymeric pigments | ||
| 653 | |a polythionates as precursors | ||
| 653 | |a grape maturity | ||
| 653 | |a volatile acidity | ||
| 653 | |a ultrasound | ||
| 653 | |a glycosidase | ||
| 653 | |a Pinot noir | ||
| 653 | |a pectinase | ||
| 653 | |a sensory | ||
| 653 | |a climate change adaptation | ||
| 653 | |a tannins | ||
| 653 | |a aroma | ||
| 653 | |a Merlot | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/1190 |7 0 |z Get Fullteks |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/62729 |7 0 |z DOAB: description of the publication |