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Wine Fermentation
Book License
Download Url(s)
https://mdpi.com/books/pdfview/book/1190
Author(s)
Claus, Harald
Language
English
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Abstract
This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation
URI
https://directory.doabooks.org/handle/20.500.12854/62729
Keywords
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
DOI
10.3390/books978-3-03897-675-2
Webshop link
https://play.google.com/books/ ...
ISBN
9783038976745
Publisher
MDPI - Multidisciplinary Digital Publishing Institute
Publisher website
www.mdpi.com/books
Publication date and place
2019
Pages
176
Rights
https://creativecommons.org/licenses/by-nc-nd/4.0/
Except where otherwise noted, this item's license is described as https://creativecommons.org/licenses/by-nc-nd/4.0/
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