Beschreibung: Wine Fermentation

1. Verfasser:	Claus, Harald , [VerfasserIn]
Umfang/Format:	1 online resource (176 pages).
Schlagworte:	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
Online Zugang:	DOAB: download the publication DOAB: description of the publication

ISBN:	books978-3-03897-675-2 9783038976745
Zusätzliche Informationen:	English