TY  - BOOK
AU  - Benito, Santiago
TI  - Modern Technologies and Their Influence in Fermentation Quality
KW  - 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
UR  - https://mdpi.com/books/pdfview/book/2285
ER  -