Modern Technologies and Their Influence in Fermentation Quality (Record no. 13691)

MARC details
000 -LEADER
fixed length control field 01902nam a2200121Ia 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 220615s9999||||xx |||||||||||||| ||und||
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Benito, Santiago
245 #0 - TITLE STATEMENT
Title Modern Technologies and Their Influence in Fermentation Quality
546 ## - LANGUAGE NOTE
Language note English[eng]
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element 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
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/2285">https://mdpi.com/books/pdfview/book/2285</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type E-Books
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Date acquired Total Checkouts Date last seen Price effective from Koha item type
        Kerala University of Digital Sciences, Innovation and Technology Knowledge Centre Kerala University of Digital Sciences, Innovation and Technology Knowledge Centre 15/06/2022   15/06/2022 15/06/2022 E-Books