Verfügbarkeit: Recent advances in wine stabilization and conservation technologies /

Recent advances in wine stabilization and conservation technologies /:

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Bibliographische Detailangaben
Weitere Verfasser:	Jordão, António Manuel (HerausgeberIn), Cosme, Fernanada (HerausgeberIn)
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Hauppauge, New York, USA : Nova Science Publishers Inc., [2016]
Schriftenreihe:	Food science and technology
Schlagworte:	Wine and wine making > Chemistry. Food preservatives. Chemical preservatives. Vin > Chimie. Aliments > Conservateurs. TECHNOLOGY & ENGINEERING > Food Science. Chemical preservatives Food preservatives Wine and wine making > Chemistry
Online-Zugang:	Volltext
Beschreibung:	Includes index.
Beschreibung:	1 online resource.
ISBN:	9781634848992 1634848993

Internformat

MARC


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245	0	0	\|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).
264		1	\|a Hauppauge, New York, USA : \|b Nova Science Publishers Inc., \|c [2016]
300			\|a 1 online resource.
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490	0		\|a Food science and technology
500			\|a Includes index.
588	0		\|a Print version record and CIP data provided by publisher.
505	0		\|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.
505	8		\|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.
505	8		\|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.
505	8		\|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.
505	8		\|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.
650		0	\|a Wine and wine making \|x Chemistry. \|0 http://id.loc.gov/authorities/subjects/sh85146977
650		0	\|a Food preservatives. \|0 http://id.loc.gov/authorities/subjects/sh85050306
650		0	\|a Chemical preservatives. \|0 http://id.loc.gov/authorities/subjects/sh85022946
650		6	\|a Vin \|x Chimie.
650		6	\|a Aliments \|x Conservateurs.
650		7	\|a TECHNOLOGY & ENGINEERING \|x Food Science. \|2 bisacsh
650		7	\|a Chemical preservatives \|2 fast
650		7	\|a Food preservatives \|2 fast
650		7	\|a Wine and wine making \|x Chemistry \|2 fast
700	1		\|a Jordão, António Manuel, \|e editor.
700	1		\|a Cosme, Fernanada, \|e editor.
758			\|i has work: \|a Recent advances in wine stabilization and conservation technologies (Text) \|1 https://id.oclc.org/worldcat/entity/E39PCFQgXC4J9DTWxPj7x87crm \|4 https://id.oclc.org/worldcat/ontology/hasWork
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
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contents	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. 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. 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. 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. 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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spelling	Recent advances in wine stabilization and conservation technologies / 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). Hauppauge, New York, USA : Nova Science Publishers Inc., [2016] 1 online resource. text txt rdacontent computer n rdamedia online resource nc rdacarrier data file rda Food science and technology Includes index. Print version record and CIP data provided by publisher. 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. 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. 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. 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. 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. Wine and wine making Chemistry. http://id.loc.gov/authorities/subjects/sh85146977 Food preservatives. http://id.loc.gov/authorities/subjects/sh85050306 Chemical preservatives. http://id.loc.gov/authorities/subjects/sh85022946 Vin Chimie. Aliments Conservateurs. TECHNOLOGY & ENGINEERING Food Science. bisacsh Chemical preservatives fast Food preservatives fast Wine and wine making Chemistry fast Jordão, António Manuel, editor. Cosme, Fernanada, editor. has work: Recent advances in wine stabilization and conservation technologies (Text) https://id.oclc.org/worldcat/entity/E39PCFQgXC4J9DTWxPj7x87crm https://id.oclc.org/worldcat/ontology/hasWork Print version: Recent advances in wine stabilization and conservation technologies. Hauppauge, New York, USA : Nova Science Publishers Inc., [2016] 9781634848831 (DLC) 2016007446 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1258670 Volltext
spellingShingle	Recent advances in wine stabilization and conservation technologies / 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. 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. 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. 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. 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. Wine and wine making Chemistry. http://id.loc.gov/authorities/subjects/sh85146977 Food preservatives. http://id.loc.gov/authorities/subjects/sh85050306 Chemical preservatives. http://id.loc.gov/authorities/subjects/sh85022946 Vin Chimie. Aliments Conservateurs. TECHNOLOGY & ENGINEERING Food Science. bisacsh Chemical preservatives fast Food preservatives fast Wine and wine making Chemistry fast
subject_GND	http://id.loc.gov/authorities/subjects/sh85146977 http://id.loc.gov/authorities/subjects/sh85050306 http://id.loc.gov/authorities/subjects/sh85022946
title	Recent advances in wine stabilization and conservation technologies /
title_auth	Recent advances in wine stabilization and conservation technologies /
title_exact_search	Recent advances in wine stabilization and conservation technologies /
title_full	Recent advances in wine stabilization and conservation technologies / 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).
title_fullStr	Recent advances in wine stabilization and conservation technologies / 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).
title_full_unstemmed	Recent advances in wine stabilization and conservation technologies / 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).
title_short	Recent advances in wine stabilization and conservation technologies /
title_sort	recent advances in wine stabilization and conservation technologies
topic	Wine and wine making Chemistry. http://id.loc.gov/authorities/subjects/sh85146977 Food preservatives. http://id.loc.gov/authorities/subjects/sh85050306 Chemical preservatives. http://id.loc.gov/authorities/subjects/sh85022946 Vin Chimie. Aliments Conservateurs. TECHNOLOGY & ENGINEERING Food Science. bisacsh Chemical preservatives fast Food preservatives fast Wine and wine making Chemistry fast
topic_facet	Wine and wine making Chemistry. Food preservatives. Chemical preservatives. Vin Chimie. Aliments Conservateurs. TECHNOLOGY & ENGINEERING Food Science. Chemical preservatives Food preservatives Wine and wine making Chemistry
url	https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1258670
work_keys_str_mv	AT jordaoantoniomanuel recentadvancesinwinestabilizationandconservationtechnologies AT cosmefernanada recentadvancesinwinestabilizationandconservationtechnologies

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