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Modern Technologies and Their Influence in Fermentation Quality (Record no. 68763)

MARC details
000 -LEADER
fixed length control field	05055naaaa2201345uu 4500
001 - CONTROL NUMBER
control field	https://directory.doabooks.org/handle/20.500.12854/53778
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20220220054714.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	books978-3-03928-948-6
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9783039289479
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9783039289486
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code	10.3390/books978-3-03928-948-6
Terms of availability	doi
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title	English
042 ## - AUTHENTICATION CODE
Authentication code	dc
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name	Benito, Santiago
Relationship	auth
245 10 - TITLE STATEMENT
Title	Modern Technologies and Their Influence in Fermentation Quality
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc.	MDPI - Multidisciplinary Digital Publishing Institute
Date of publication, distribution, etc.	2020
300 ## - PHYSICAL DESCRIPTION
Extent	1 electronic resource (220 p.)
506 0# - RESTRICTIONS ON ACCESS NOTE
Terms governing access	Open Access
Source of term	star
Standardized terminology for access restriction	Unrestricted online access
520 ## - SUMMARY, ETC.
Summary, etc.	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.
540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE
Terms governing use and reproduction	Creative Commons
Use and reproduction rights	https://creativecommons.org/licenses/by-nc-nd/4.0/
Source of term	cc
--	https://creativecommons.org/licenses/by-nc-nd/4.0/
546 ## - LANGUAGE NOTE
Language note	English
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term	low-ethanol wines
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Uncontrolled term	wine-related fungi
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Uncontrolled term	non-Saccharomyces
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Uncontrolled term	yeasts
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Uncontrolled term	narince
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Uncontrolled term	wine quality
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Uncontrolled term	tryptophol
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Uncontrolled term	low ethanol wine
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Uncontrolled term	serotonin
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Uncontrolled term	non-conventional yeasts
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Uncontrolled term	Bombino bianco
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Uncontrolled term	Schizosaccharomyces pombe
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Uncontrolled term	volatile compounds
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Uncontrolled term	ethyl carbamate
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Uncontrolled term	phthalates
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Uncontrolled term	autochthonous
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Uncontrolled term	meta-taxonomic analysis
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Uncontrolled term	Pichia kluyveri
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Uncontrolled term	pH control
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Uncontrolled term	IAA
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Uncontrolled term	Torulaspora delbrueckii
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Uncontrolled term	chemical analyses
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Uncontrolled term	aroma profile
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Uncontrolled term	yeast
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Uncontrolled term	enzymatic patterns
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Uncontrolled term	wine flavor
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Uncontrolled term	fermentation
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Uncontrolled term	must replacement
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Uncontrolled term	Saccharomyces cerevisiae
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Uncontrolled term	malolactic fermentation
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Uncontrolled term	wine
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Uncontrolled term	HACCP
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Uncontrolled term	food quality
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Uncontrolled term	sequential inoculation
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Uncontrolled term	alcoholic beverages
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Uncontrolled term	itaconic acid
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Uncontrolled term	biocontrol application
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Uncontrolled term	white wine
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Uncontrolled term	hydroxytyrosol
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Uncontrolled term	tryptophan
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Uncontrolled term	glucose
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Uncontrolled term	kinetic analysis
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Uncontrolled term	wine aroma
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Uncontrolled term	amino acid decarboxylation
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Uncontrolled term	lactic acid bacteria
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Uncontrolled term	vineyard soil
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Uncontrolled term	wine color
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Uncontrolled term	tyrosol
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Uncontrolled term	Saccharomyces
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Uncontrolled term	Gompertz-model
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Uncontrolled term	sequential culture
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Uncontrolled term	biogenic amines
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Uncontrolled term	SO2 reduction
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Uncontrolled term	climate change
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Uncontrolled term	Vineyard Microbiota
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Uncontrolled term	A. terreus
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Uncontrolled term	sulfur dioxide
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Uncontrolled term	human health-promoting compounds
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term	Hanseniaspora guilliermondii
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Uncontrolled term	non-Saccharomyces screening
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term	aromatic/sensorial profiles
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term	Malvar (Vitis vinifera L. cv.)
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Uncontrolled term	probiotics
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Uncontrolled term	Yeasts
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Uncontrolled term	native yeast
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Uncontrolled term	color
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Uncontrolled term	glutathione
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Uncontrolled term	hot pre-fermentative maceration
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Uncontrolled term	technological characterization
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Uncontrolled term	wine-related bacteria
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term	Riesling
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Uncontrolled term	Torulaspora microellipsoides
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term	Lachancea thermotolerans
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Uncontrolled term	Metschnikowia pulcherrima
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Uncontrolled term	cashew apple juice
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Uncontrolled term	resveratrol
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Uncontrolled term	biocontrol
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Uncontrolled term	shiraz
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Uncontrolled term	Tannat
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Uncontrolled term	ochratoxin A
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Uncontrolled term	aroma compound
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Uncontrolled term	trehalose
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Uncontrolled term	wine composition
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Uncontrolled term	Hanseniaspora uvarum yeast
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Uncontrolled term	food safety
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Uncontrolled term	acidity
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Uncontrolled term	sensory evaluation
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Uncontrolled term	viticulture
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Uncontrolled term	melatonin
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Uncontrolled term	alcoholic fermentation
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Uncontrolled term	aroma
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name	www.oapen.org
Uniform Resource Identifier	<a href="https://mdpi.com/books/pdfview/book/2285">https://mdpi.com/books/pdfview/book/2285</a>
Access status	0
Public note	DOAB: download the publication
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name	www.oapen.org
Uniform Resource Identifier	<a href="https://directory.doabooks.org/handle/20.500.12854/53778">https://directory.doabooks.org/handle/20.500.12854/53778</a>
Access status	0
Public note	DOAB: description of the publication

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