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210512 ||| eng |
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|a 9783036501505
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|a books978-3-0365-0151-2
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|a 9783036501512
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|a Morata, Antonio
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|a Enological Repercussions of Non-Saccharomyces Species 2.0
|h Elektronische Ressource
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| 260 |
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|a Basel, Switzerland
|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2021
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| 300 |
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|a 1 electronic resource (176 p.)
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| 653 |
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|a mycotoxins
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| 653 |
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|a fermentation
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|a Candida intermedia
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| 653 |
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|a dealcoholization
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| 653 |
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|a Sangiovese
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| 653 |
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|a sensory analysis
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| 653 |
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|a yeast assimilable nitrogen
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| 653 |
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|a sequential fermentation
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| 653 |
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|a Lachancea thermotolerans
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|a native yeast
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| 653 |
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|a white wines
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|a yeast
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|a SO2
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|a ochratoxin A (OTA)
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|a grape variety
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|a sulphur dioxide
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| 653 |
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|a Hanseniaspora vineae
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| 653 |
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|a Graciano
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| 653 |
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|a Technology: general issues / bicssc
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| 653 |
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|a ageing on lees
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| 653 |
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|a Brettanomyces bruxellensis
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| 653 |
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|a fermentation evolution clade
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|a uninoculated fermentation
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|a polysaccharides
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|a antimicrobial peptides
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|a mixed starter cultures
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|a reactive oxygen species
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| 653 |
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|a ethyl carbamate (EC)
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| 653 |
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|a Metschnikowia pulcherrima
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| 653 |
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|a Saccharomyces non-cerevisiae
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| 653 |
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|a glycolysis
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| 653 |
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|a winemaking
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| 653 |
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|a pyruvate kinase
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| 653 |
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|a Torulaspora delbrueckii
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| 653 |
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|a wine
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| 653 |
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|a Pichia guilliermondii
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| 653 |
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|a biogenic amines (BAs)
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|a glycerol
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|a Schizosaccharomyces pombe
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|a Grenache
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|a alcohol reduction
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|a alcoholic fermentation
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| 653 |
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|a non-Saccharomyces yeasts
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| 653 |
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|a aging-on-lees
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|a sensory improvement
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|a organic wines
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|a non-Saccharomyces
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|a ethanol
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|a Morata, Antonio
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0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b DOAB
|a Directory of Open Access Books
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| 500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
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|a 10.3390/books978-3-0365-0151-2
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|u https://directory.doabooks.org/handle/20.500.12854/68581
|z DOAB: description of the publication
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|u https://www.mdpi.com/books/pdfview/book/3602
|7 0
|x Verlag
|3 Volltext
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|a 576
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|a 700
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|a 600
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|a The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.
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