TY  - BOOK
AU  - Claus, Harald
AB  - This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation
DO  - 10.3390/books978-3-03897-675-2
ID  - OAPEN ID: 32854
KW  - peculiar yeasts
KW  - red wine
KW  - wine color
KW  - non-targeted analysis
KW  - volatile sulfur compounds
KW  - phenolic content
KW  - reductive off-odors
KW  - Saccharomyces
KW  - Saccharomyces bayanus
KW  - partially dehydrated grapes
KW  - elemental sulfur
KW  - yield manipulation
KW  - fermented drinks
KW  - appassimento
KW  - metabolomics
KW  - yeast mixtures
KW  - oenological enzymes
KW  - metabolite profiling
KW  - sulfur compounds
KW  - cluster thinning
KW  - winemaking
KW  - yeast hybrids
KW  - anthocyanins
KW  - microwave-assisted extraction
KW  - extraction
KW  - color intensity
KW  - spontaneous fermentation
KW  - yeast
KW  - extraction methods
KW  - stuck and sluggish fermentation
KW  - phenoloxidase
KW  - process control
KW  - non-Saccharomyces yeasts
KW  - pioneering winemaking techniques
KW  - reappearance
KW  - Ontario
KW  - wine
KW  - Central Coast of California
KW  - CFD
KW  - classical chemical analysis
KW  - color
KW  - metabolic modelling
KW  - temperature control
KW  - wine clarification
KW  - vine balance
KW  - vineyard management
KW  - protease
KW  - crop load
KW  - sensor placement
KW  - Lachancea
KW  - end-user software
KW  - yeast physiology and metabolism
KW  - microwave
KW  - polymeric pigments
KW  - polythionates as precursors
KW  - grape maturity
KW  - volatile acidity
KW  - ultrasound
KW  - glycosidase
KW  - Pinot noir
KW  - pectinase
KW  - sensory
KW  - climate change adaptation
KW  - tannins
KW  - aroma
KW  - Merlot
L1  - https://mdpi.com/books/pdfview/book/1190
LA  - English
LK  - https://directory.doabooks.org/handle/20.500.12854/62729
PB  - MDPI - Multidisciplinary Digital Publishing Institute
PY  - 2019
SN  - 9783038976745
TI  - Wine Fermentationnull
ER  - 
