Modern Technologies and Their Influence in Fermentation Quality

• Huvudskapare: Benito, Santiago (auth)
• Materialtyp: Elektronisk Bokavsnitt
• Språk: engelska
• Publicerad: MDPI - Multidisciplinary Digital Publishing Institute 2020
• Ämnen: Biology, life sciences; low-ethanol wines; wine-related fungi; non-Saccharomyces; yeasts; narince; wine quality; tryptophol; low ethanol wine; serotonin; non-conventional yeasts; Bombino bianco; Schizosaccharomyces pombe; volatile compounds; ethyl carbamate; phthalates; autochthonous; meta-taxonomic analysis; Pichia kluyveri; pH control; IAA; Torulaspora delbrueckii; chemical analyses; aroma profile; yeast; enzymatic patterns; wine flavor; fermentation; must replacement; Saccharomyces cerevisiae; malolactic fermentation; wine; HACCP; food quality; sequential inoculation; alcoholic beverages; itaconic acid; biocontrol application; white wine; hydroxytyrosol; tryptophan; glucose; kinetic analysis; wine aroma; amino acid decarboxylation; lactic acid bacteria; vineyard soil; wine color; tyrosol; Saccharomyces; Gompertz-model; sequential culture; biogenic amines; SO2 reduction; climate change; Vineyard Microbiota; A. terreus; sulfur dioxide; human health-promoting compounds; Hanseniaspora guilliermondii; non-Saccharomyces screening; aromatic/sensorial profiles; Malvar (Vitis vinifera L. cv.); probiotics; Yeasts; native yeast; color; glutathione; hot pre-fermentative maceration; technological characterization; wine-related bacteria; Riesling; Torulaspora microellipsoides; Lachancea thermotolerans; Metschnikowia pulcherrima; cashew apple juice; resveratrol; biocontrol; shiraz; Tannat; ochratoxin A; aroma compound; trehalose; wine composition; Hanseniaspora uvarum yeast; food safety; acidity; sensory evaluation; viticulture; melatonin; alcoholic fermentation; aroma
• Länkar: DOAB: download the publication; DOAB: description of the publication

During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacte...