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EBSCO_ocn945730278 |
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20231017213018.0 |
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160329s2016 nyu o 001 0 eng |
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|a 2016014944
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|a DLC
|b eng
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|a 9781634848992
|q (ebook)
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|a 1634848993
|q (ebook)
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|z 9781634848831
|q (hardcover)
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|b 000062399409
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|a (OCoLC)945730278
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|a pcc
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|a TP548.5.P7
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|x 012000
|2 bisacsh
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|a 663/.209
|2 23
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|a UAMI
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|a Recent advances in wine stabilization and conservation technologies /
|c editors, António Manuel Jordão, and Fernanada Cosme (Agricultural Polytechnic School of Viseu, Department of Food Industries, Quinta da Alagoa - Estrada de Nelas, Viseu, Portugal, and others).
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| 264 |
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|a Hauppauge, New York, USA :
|b Nova Science Publishers Inc.,
|c [2016]
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| 300 |
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|a 1 online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b n
|2 rdamedia
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| 338 |
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|a online resource
|b nc
|2 rdacarrier
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| 347 |
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|a data file
|2 rda
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| 490 |
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|a Food science and technology
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| 500 |
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|a Includes index.
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|a Print version record and CIP data provided by publisher.
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|a RECENT ADVANCES IN WINE STABILIZATION AND CONSERVATION TECHNOLOGIES ; RECENT ADVANCES IN WINE STABILIZATION AND CONSERVATION TECHNOLOGIES ; CONTENTS ; PREFACE ; Chapter 1 A REVIEW ON PROCESS PARAMETERS FOR DEVELOPMENT OF QUALITY WINES ; Abstract; Introduction; 1. Grape Wine; Wine as a Nutraceutical Drink; 2. Grapes; Grapes, an Optimal Substrate for Wine Production; Physicochemical Characteristics of Grapes; Physical Composition (Figure 2); Chemical Composition; i. Total Soluble Solids; ii. Organic Acids; iii. Total Phenolics; iv. Nitrogen Compounds; v. Minerals.
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|a Vi. Aroma and Flavor CompoundsSelection of Optimal Maturity Stage of Grapes for Wine Production; 3. Microbial Biodiversity on Grape Berries; 4. Pre-Fermentation Treatment; Effect of Skin Weight and Temperature; 5. Ethanolic Fermentation; Effect of Initial Sugar Concentration; Effect of Inoculum Size; Effect of Initial Agitation; Effect of Temperature; Effect of Nitrogen and Phosphorus Supplementation; 6. Malolactic Fermentation; Deacidification of Malic Acid; Lactic Acid Bacteria; 1) Oenococcus; 2) Pediococcus; 3) Lactobacillus; Time of Inoculation W.R.T. Ethanolic Fermentation.
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|a Inoculum Size and Nutrient SupplementationChanges in Wine by MLF; 7. Post Fermentative Treatments; Racking; Nitrogen Sparging; 1) Wine Transfer; 2) Bottling; 3) Wine Storage with Ullage Space; Effect of Fining Agents; Aging; 8. Sensory Analysis; Conclusion and Future Perspective; References; Chapter 2 RECENT DEVELOPMENTS IN WINE TARTARIC STABILIZATION ; Abstract; 1. Introduction; 2. Additives; 2.1. Metatartaric Acid; 2.2. Carboxymethylcellulose; 2.3. Mannoproteins; 3. ION Exchange Resins; 4. Determination of the Tartrate Stability; Conclusion; References.
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|a Chapter 3 WINEMAKING PROCEDURES AND THEIR INFLUENCE ON WINE STABILIZATION: EFFECT ON THE CHEMICAL PROFILE Abstract; Introduction; Winemaking Procedures as an Alternative to Stabilization; Use of Temperature in Winemaking; Thermovinification; Grape Dehydration Prior to Alcoholic Fermentation; Cold Soaking and Cold Maceration; Carbonic Maceration; Submerged Cap; Conclusion; References; Chapter 4 MANNOPROTEINS AND ENOLOGY: TARTRATE AND PROTEIN STABILIZATION ; Abstract; Introduction; Origin of Wine Mannoproteins; Contribution of Mannoproteins to Wine Sensory Characteristics.
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|a Mannoproteins and Wine StabilizationWine Tartaric Stabilization; Wine Protein Stabilization; Commercial Products; Future Trends; References; Chapter 5 CLARIFICATION AND STABILIZATION OF WINES USING MEMBRANE PROCESSES ; Abstract; Introduction; Must and Wine Composition; The Solutes; The Colloids; Polysaccharides; Phenolic Compounds; Proteins; The Particles; Turbidity and Clarity; Cross-Flow Microfiltration of Wine; History, Principle and Its Application in Winemaking; Fouling in Wine CFMF; Innovations in Wine CFMF; Electrodialysis for Tartrate Stabilization.
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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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|a Wine and wine making
|x Chemistry.
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| 650 |
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|a Food preservatives.
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| 650 |
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|a Chemical preservatives.
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| 650 |
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|a Vin
|x Chimie.
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| 650 |
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|a Aliments
|x Conservateurs.
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| 650 |
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|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
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7 |
|a Chemical preservatives.
|2 fast
|0 (OCoLC)fst00853143
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| 650 |
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7 |
|a Food preservatives.
|2 fast
|0 (OCoLC)fst00930992
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| 650 |
|
7 |
|a Wine and wine making
|x Chemistry.
|2 fast
|0 (OCoLC)fst01175913
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| 700 |
1 |
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|a Jordão, António Manuel,
|e editor.
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| 700 |
1 |
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|a Cosme, Fernanada,
|e editor.
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| 776 |
0 |
8 |
|i Print version:
|t Recent advances in wine stabilization and conservation technologies.
|d Hauppauge, New York, USA : Nova Science Publishers Inc., [2016]
|z 9781634848831
|w (DLC) 2016007446
|
| 856 |
4 |
0 |
|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1258670
|z Texto completo
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| 938 |
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|a ProQuest Ebook Central
|b EBLB
|n EBL4591525
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| 938 |
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|a EBSCOhost
|b EBSC
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|a YBP Library Services
|b YANK
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