|
|
|
|
| LEADER |
03590namaa2201177ui 4500 |
| 001 |
003027724 |
| 005 |
20221228154151.0 |
| 003 |
DE-2553 |
| 006 |
m o d |
| 007 |
cr|mn|---annan |
| 008 |
20210212s2019 xx |||||o ||| 0|eng d |
| 020 |
|
|
|a books978-3-03897-675-2
|
| 020 |
|
|
|a 9783038976745
|
| 040 |
|
|
|a oapen
|c oapen
|b eng
|d DE-2553
|e rda
|
| 024 |
7 |
|
|a 10.3390/books978-3-03897-675-2
|c doi
|
| 041 |
0 |
|
|a eng
|
| 042 |
|
|
|a dc
|
| 100 |
1 |
|
|a Claus, Harald
|e author
|
| 245 |
1 |
0 |
|a Wine Fermentation
|
| 264 |
|
|
|b MDPI - Multidisciplinary Digital Publishing Institute,
|c 2019.
|
| 300 |
|
|
|a 1 online resource (176 pages).
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 506 |
0 |
|
|a Open Access
|2 star
|f Unrestricted online access
|
| 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 DOAB: download the publication
|
| 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
|
| 590 |
|
|
|a Online publication
|
| 590 |
|
|
|a ebookoa1222
|
| 590 |
|
|
|a doab
|
| 942 |
|
|
|2 z
|c EB
|
| 999 |
|
|
|c 3027724
|d 1431479
|
| 952 |
|
|
|0 0
|1 0
|2 z
|4 0
|6 ONLINE
|7 1
|9 973363
|R 2022-12-28 14:41:51
|a DAIG
|b DAIG
|l 0
|o Online
|r 2022-12-28
|y EB
|
