Modern Technologies and Their Influence in Fermentation Quality

Fermentation

Santiago Benito¹ 

[1] Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;

关键词: lachancea thermotolerans;    non-saccharomyces;    saccharomyces;    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;   

DOI  :  10.3390/fermentation6010013

来源: DOAJ

【 摘 要 】

Since the beginning of enology and fermentation research, wine quality has been parametrized from a chemical and sensory point of view [...]

【 授权许可】

Unknown