Articles liés à Yeasts in the Production of Wine
Synopsis
It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actualtrend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l'auteur
Patrizia RomanoUniversita della Basilicata Defesa e Biotecnologie Agro-ForestaliDipartimento di BiologiaPotenzaItaly
Maurizio CianiUniversità Politecnica delle MarcheDept. of Life and Environmental Sci. AnconaItaly
Graham H. FleetUniversity of New South Wales School of Chemical SciencesFood Science & TechnologySydneyNew South WalesAustralia
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Yeasts in the Production of Wine (eng)
impression à la demandeVendeur : Brook Bookstore On Demand, Napoli, NA, Italie
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Yeasts in the Production of Wine
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Springer New York, 2019
ISBN 10 : 1493997807
ISBN 13 : 9781493997800
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Deals with yeast evolution and fermentation efficiency, yeast stress response to physical-chemical conditions Details yeast s role on organoleptic and healthy wine qualityDiscusses the most recent information on yeast genetic. N° de réf. du vendeur 294137368
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Yeasts in the Production of Wine
Edité par
Springer New York Sep 2019, 2019
ISBN 10 : 1493997807
ISBN 13 : 9781493997800
Neuf
Couverture rigide
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
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Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actualtrend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine. 536 pp. Englisch. N° de réf. du vendeur 9781493997800
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Yeasts in the Production of Wine
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Yeasts in the Production of Wine
impression à la demandeVendeur : AHA-BUCH GmbH, Einbeck, Allemagne
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Buch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actualtrend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine. N° de réf. du vendeur 9781493997800
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Yeasts in the Production of Wine
Edité par
Springer, Springer Sep 2019, 2019
ISBN 10 : 1493997807
ISBN 13 : 9781493997800
Neuf
Couverture rigide
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
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Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actualtrend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 536 pp. Englisch. N° de réf. du vendeur 9781493997800
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Yeasts in the Production of Wine
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