Modern Technologies and Their Influence in Fermentation Quality
Since the beginning of enology and fermentation research, wine quality has been parametrized from a chemical and sensory point of view [...]
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-01-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/6/1/13 |
| _version_ | 1818290592125288448 |
|---|---|
| author | Santiago Benito |
| author_facet | Santiago Benito |
| author_sort | Santiago Benito |
| collection | DOAJ |
| description | Since the beginning of enology and fermentation research, wine quality has been parametrized from a chemical and sensory point of view [...] |
| first_indexed | 2024-12-13T02:30:37Z |
| format | Article |
| id | doaj.art-bbd3f154905142279c42929d3ba84232 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-12-13T02:30:37Z |
| publishDate | 2020-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-bbd3f154905142279c42929d3ba842322022-12-22T00:02:32ZengMDPI AGFermentation2311-56372020-01-01611310.3390/fermentation6010013fermentation6010013Modern Technologies and Their Influence in Fermentation QualitySantiago Benito0Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, SpainSince the beginning of enology and fermentation research, wine quality has been parametrized from a chemical and sensory point of view [...]https://www.mdpi.com/2311-5637/6/1/13<i>lachancea thermotolerans</i>non-<i>saccharomyces</i><i>saccharomyces</i>acidityfood safetyhaccpwine qualitycolorhuman health-promoting compoundsbiocontrolwine flavorlow ethanol winevineyard microbiotawine colorwine aromaclimate change |
| spellingShingle | Santiago Benito Modern Technologies and Their Influence in Fermentation Quality Fermentation <i>lachancea thermotolerans</i> non-<i>saccharomyces</i> <i>saccharomyces</i> acidity food safety haccp wine quality color human health-promoting compounds biocontrol wine flavor low ethanol wine vineyard microbiota wine color wine aroma climate change |
| title | Modern Technologies and Their Influence in Fermentation Quality |
| title_full | Modern Technologies and Their Influence in Fermentation Quality |
| title_fullStr | Modern Technologies and Their Influence in Fermentation Quality |
| title_full_unstemmed | Modern Technologies and Their Influence in Fermentation Quality |
| title_short | Modern Technologies and Their Influence in Fermentation Quality |
| title_sort | modern technologies and their influence in fermentation quality |
| topic | <i>lachancea thermotolerans</i> non-<i>saccharomyces</i> <i>saccharomyces</i> acidity food safety haccp wine quality color human health-promoting compounds biocontrol wine flavor low ethanol wine vineyard microbiota wine color wine aroma climate change |
| url | https://www.mdpi.com/2311-5637/6/1/13 |
| work_keys_str_mv | AT santiagobenito moderntechnologiesandtheirinfluenceinfermentationquality |