Modern Technologies and Their Influence in Fermentation Quality

• Autor principal: Benito, Santiago (auth)
• Formato: Electrónico Capítulo de libro
• Lenguaje: inglés
• Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2020
• Materias: 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
• Acceso en línea: DOAB: download the publication; DOAB: description of the publication

Sumario

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 bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

Descripción Física

1 electronic resource (220 p.)

ISBN

books978-3-03928-948-6
9783039289479
9783039289486

Acceso

Open Access