Wine Fermentation
Material type:
TextLanguage: English Publication details: MDPI - Multidisciplinary Digital Publishing Institute 2019Description: 1 online resource (176 p.)Content type: - text
- computer
- online resource
- 9783038976745
- books978-3-03897-675-2
- Biotechnology
- anthocyanins
- appassimento
- aroma
- Central Coast of California
- CFD
- classical chemical analysis
- climate change adaptation
- cluster thinning
- color
- color intensity
- crop load
- elemental sulfur
- end-user software
- extraction
- extraction methods
- fermented drinks
- glycosidase
- grape maturity
- Lachancea
- Merlot
- metabolic modelling
- metabolite profiling
- metabolomics
- microwave
- microwave-assisted extraction
- non-Saccharomyces yeasts
- non-targeted analysis
- oenological enzymes
- Ontario
- partially dehydrated grapes
- pectinase
- peculiar yeasts
- phenolic content
- phenoloxidase
- Pinot noir
- pioneering winemaking techniques
- polymeric pigments
- polythionates as precursors
- process control
- protease
- reappearance
- red wine
- reductive off-odors
- Saccharomyces
- Saccharomyces bayanus
- sensor placement
- sensory
- spontaneous fermentation
- stuck and sluggish fermentation
- sulfur compounds
- tannins
- temperature control
- ultrasound
- vine balance
- vineyard management
- volatile acidity
- volatile sulfur compounds
- wine
- wine clarification
- wine color
- winemaking
- yeast
- yeast hybrids
- yeast mixtures
- yeast physiology and metabolism
- yield manipulation
Open Access Unrestricted online access star
This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation
Creative Commons https://creativecommons.org/licenses/by-nc-nd/4.0/ cc
https://creativecommons.org/licenses/by-nc-nd/4.0/
English
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