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Wine Fermentation

dc.contributor.authorClaus, Harald*
dc.date.accessioned2021-02-12T08:39:42Z
dc.date.available2021-02-12T08:39:42Z
dc.date.issued2019*
dc.date.submitted2019-04-05 11:07:22*
dc.identifier32854*
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/62729
dc.description.abstractThis book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation*
dc.languageEnglish*
dc.subjectTP248.13-248.65*
dc.subjectT1-995*
dc.subject.classificationthema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnologyen_US
dc.subject.otherpeculiar yeasts*
dc.subject.otherred wine*
dc.subject.otherwine color*
dc.subject.othernon-targeted analysis*
dc.subject.othervolatile sulfur compounds*
dc.subject.otherphenolic content*
dc.subject.otherreductive off-odors*
dc.subject.otherSaccharomyces*
dc.subject.otherSaccharomyces bayanus*
dc.subject.otherpartially dehydrated grapes*
dc.subject.otherelemental sulfur*
dc.subject.otheryield manipulation*
dc.subject.otherfermented drinks*
dc.subject.otherappassimento*
dc.subject.othermetabolomics*
dc.subject.otheryeast mixtures*
dc.subject.otheroenological enzymes*
dc.subject.othermetabolite profiling*
dc.subject.othersulfur compounds*
dc.subject.othercluster thinning*
dc.subject.otherwinemaking*
dc.subject.otheryeast hybrids*
dc.subject.otheranthocyanins*
dc.subject.othermicrowave-assisted extraction*
dc.subject.otherextraction*
dc.subject.othercolor intensity*
dc.subject.otherspontaneous fermentation*
dc.subject.otheryeast*
dc.subject.otherextraction methods*
dc.subject.otherstuck and sluggish fermentation*
dc.subject.otherphenoloxidase*
dc.subject.otherprocess control*
dc.subject.othernon-Saccharomyces yeasts*
dc.subject.otherpioneering winemaking techniques*
dc.subject.otherreappearance*
dc.subject.otherOntario*
dc.subject.otherwine*
dc.subject.otherCentral Coast of California*
dc.subject.otherCFD*
dc.subject.otherclassical chemical analysis*
dc.subject.othercolor*
dc.subject.othermetabolic modelling*
dc.subject.othertemperature control*
dc.subject.otherwine clarification*
dc.subject.othervine balance*
dc.subject.othervineyard management*
dc.subject.otherprotease*
dc.subject.othercrop load*
dc.subject.othersensor placement*
dc.subject.otherLachancea*
dc.subject.otherend-user software*
dc.subject.otheryeast physiology and metabolism*
dc.subject.othermicrowave*
dc.subject.otherpolymeric pigments*
dc.subject.otherpolythionates as precursors*
dc.subject.othergrape maturity*
dc.subject.othervolatile acidity*
dc.subject.otherultrasound*
dc.subject.otherglycosidase*
dc.subject.otherPinot noir*
dc.subject.otherpectinase*
dc.subject.othersensory*
dc.subject.otherclimate change adaptation*
dc.subject.othertannins*
dc.subject.otheraroma*
dc.subject.otherMerlot*
dc.titleWine Fermentation*
dc.typebook
oapen.identifier.doi10.3390/books978-3-03897-675-2*
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0*
oapen.relation.isbn9783038976745*
oapen.pages176*
oapen.edition1st*


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