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Role of glutathione and Botrytis cinerea laccase activities in wine quality
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Göttingen :
Cuvillier Verlag,
2020.
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| Colección: | Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Intro
- Chapter 1 General Introduction
- 1 Fungal infections in the vineyard
- 2 Copper in winemaking
- 3 Influence of polyphenoloxidases on wine color
- 4 Glutathione in winemaking
- 5 Alternative antioxidative agents and techniques in winemaking
- 6 Aims of the thesis
- Chapter 2 Influence of glutathione on yeast fermentation efficiency under copper stress
- 1 Introduction
- 2 Materials and methods
- Chapter 3 Oxidation of wine polyphenols by secretomes of wild Botrytis cinerea strains from white and red grape varieties and determination of their specific laccase activity
- 1 Introduction
- 2 Materials and methods
- 3 Results and discussion
- 3 Results and discussion
- Chapter 4 Concluding remarks
- 1 Interactions of copper and glutathione during fermentation
- 2 Impact of laccases from different Botrytis cinerea isolates on wine phenoliccompounds
- Summary
- Zusammenfassung
- Acknowledgement