Winemaking
portes grátis
Winemaking
Basics and Applied Aspects
Joshi, V. K.; Ray, Ramesh C.
Taylor & Francis Ltd
09/2022
734
Mole
Inglês
9780367713348
15 a 20 dias
453
Descrição não disponível.
Introduction: Wine and Wine Making. Compositional, Nutritional, Therapeutic Value of Wine and Toxicology. Wine as A Complete Functional Beverage: A Perspective. Grape Varieties for Wine Making. Advances in Fruit Ripening, Maturation and Harvest of Fruits. Advances in Fruit Ripening, Maturation and Harvest of Fruits. Varietal Impact on Wine Quality and Aroma. Positive and Negative Aspects of Botrytis in Wine Production. Genetic Engineering in Fruit Crops. Wine Making: Microbiology. Wine Fermentation Microbiome: An Overview of The Yeasts Ecology. Wine Yeast: Physiology and Growth Factors. Malolactic Bacteria in Wine making. Biochemistry if Wines. Genetic Engineering of Microorganisms in Wine Making. Oenological Enzymes. Additives, Adjuvants, Packages, Closures and Labels in Enology. Biogenic Amines in Wine. Immobilized Yeast in Wine making. Wine making: Control, Bioreactor and Modeling of Process. Wine Maturation and Aging. Wine Making: Basic and Recent Developments. Cider. Bandy Production: Fundamentals and Recent Developments. Bioaugmentation and Bio valorization of Winery Wastes and Waste Water. Advances in Analytical Techniques in Enology. Advances in Analytical Techniques for The Determination of Toxic Components, Microelements, Aroma Compounds and Therapeutic Significance. Astringency and Color of Wine: Role, Significance, Mechanism and Methods of Evaluation.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Grape Varieties;Wine Fermentation;Grapes;Wine Yeast;Saccharomyces;Acetic Acid Bacteria;Microbiology of wine;Alcoholic Fermentation;Malolactic acid fermentation;Biogenic Amines;French Paradox;Lab;Wine and health;Grape Berries;winemaking;EC;alcoholic beverages;Phenolic Compounds;consumption pattern;Pinot Noir;recombinant DNA technology;Sparkling Wine;enzyme technology;Oenococcus Oeni;SPME;Yeast Species;Fruit Wines;Wine Quality;Wine Grapes;Wine Lab;VBNC State;Yeast Cells;non-Saccharomyces Yeast;Electronic Tongues;Grape Vines;Yeast Strains;analytical chemistry;biovalorisation;botrytis;brandy production;fermentation;fruit crops;genetic engineering;health benefits;malo-lactic bacteria;oenology;wine microbiology
Introduction: Wine and Wine Making. Compositional, Nutritional, Therapeutic Value of Wine and Toxicology. Wine as A Complete Functional Beverage: A Perspective. Grape Varieties for Wine Making. Advances in Fruit Ripening, Maturation and Harvest of Fruits. Advances in Fruit Ripening, Maturation and Harvest of Fruits. Varietal Impact on Wine Quality and Aroma. Positive and Negative Aspects of Botrytis in Wine Production. Genetic Engineering in Fruit Crops. Wine Making: Microbiology. Wine Fermentation Microbiome: An Overview of The Yeasts Ecology. Wine Yeast: Physiology and Growth Factors. Malolactic Bacteria in Wine making. Biochemistry if Wines. Genetic Engineering of Microorganisms in Wine Making. Oenological Enzymes. Additives, Adjuvants, Packages, Closures and Labels in Enology. Biogenic Amines in Wine. Immobilized Yeast in Wine making. Wine making: Control, Bioreactor and Modeling of Process. Wine Maturation and Aging. Wine Making: Basic and Recent Developments. Cider. Bandy Production: Fundamentals and Recent Developments. Bioaugmentation and Bio valorization of Winery Wastes and Waste Water. Advances in Analytical Techniques in Enology. Advances in Analytical Techniques for The Determination of Toxic Components, Microelements, Aroma Compounds and Therapeutic Significance. Astringency and Color of Wine: Role, Significance, Mechanism and Methods of Evaluation.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Grape Varieties;Wine Fermentation;Grapes;Wine Yeast;Saccharomyces;Acetic Acid Bacteria;Microbiology of wine;Alcoholic Fermentation;Malolactic acid fermentation;Biogenic Amines;French Paradox;Lab;Wine and health;Grape Berries;winemaking;EC;alcoholic beverages;Phenolic Compounds;consumption pattern;Pinot Noir;recombinant DNA technology;Sparkling Wine;enzyme technology;Oenococcus Oeni;SPME;Yeast Species;Fruit Wines;Wine Quality;Wine Grapes;Wine Lab;VBNC State;Yeast Cells;non-Saccharomyces Yeast;Electronic Tongues;Grape Vines;Yeast Strains;analytical chemistry;biovalorisation;botrytis;brandy production;fermentation;fruit crops;genetic engineering;health benefits;malo-lactic bacteria;oenology;wine microbiology
