Yeasts in the Production of Wine

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Romano, Patrizia (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Ciani, Maurizio (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Fleet, Graham H. (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Θέματα: Microbiology.; Food-Biotechnology.; Food Microbiology.; Food Science.; Applied Microbiology.

It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, an...

Πίνακας περιεχομένων:

• Yeast species evolution and fermentation kinetics in spontaneous and inoculated fermentations
• Fermentation efficiency and yeast stress response to physical-chemical conditions
• Saccharomyces wine yeasts and its role on wine aroma
• Killer factor in wine yeasts and its application in winemaking
• Yeast fermentation compounds related to healthy wine quality
• Yeast enzymatic activities in wine-making
• Genetic polymorphism in Saccharomyces cerevisiae
• Traceability of wine yeasts by molecular methods
• Advantages of genetic improved wine yeasts
• Spoilage yeasts in wine fermentation
• Wine yeast starter cultures
• Index.