Información General

• Autores: Antonio Morata Barrado (ed. lit.), Carmen González (ed. lit.), Iris Loira (ed. lit.), Carlos Escott Pérez (ed. lit.)
• Editores: IntechOpen
• Año de publicación: 2024
• País: Reino Unido
• Idioma: inglés
• ISBN: 9780854661275, 9780854661282
• Texto completo no disponible (Saber más ...)

Otros catálogos

• Red de Bibliotecas Universitarias (REBIUN)

Listado de artículos

• • Saccharomyces Genetics and Biotechnology

    • Multiple Layers of Gene-Expression Regulatory Mechanisms during Fermentation and Respiration

      Sachiko Hayashi

      • Resumen

      págs. 3-31

      

    • Coherent Gene Assemblies: Example, Yeast Cell Division Cycle, CDC

      Lawrence Sirovich

      • Resumen

      págs. 33-49

      

    • Yeast Activation Methods Used inFermentation Industries

      Dmitry Karpenko, Artem Grishin

      • Resumen

      págs. 51-76

      

  • Wine Biotechnology

    • Distinctive Role of Yeast Strain on Aromatic Profile of Wines Made from Minority Grape Cultivars: Chemical and Sensory Characterization of Aroma Components

      José Pérez-Navarro, Adela Mena Morales, Sergio Gómez Alonso, Esteban García Romero, Pedro Miguel Izquierdo Cañas

      • Resumen

      págs. 79-100

      

    • Use of UHPH to Sterilize Grape Juices and to Facilitate the Implantation of Saccharomyces and Other Emerging Fermentation Biotechnologies in Wines

      Antonio Morata Barrado, Carlos Escott Pérez, Juan Manuel del Fresno Flórez, Buenaventura Guamis López, Iris Loira, Mª Antonia Bañuelos, Carmen López, Felipe Palomero, Carmen González

      • Resumen

      págs. 101-113

      

    • Effect of Aging on Lees on the Volatile Profile of Malvasia aromatica Wines Fermented with Saccharomyces Native Yeasts in PDO “Vinos de Madrid”

      Julia Crespo, Margarita García, Teresa Arroyo, Valeria Romero, Juan Mariano Cabellos Caballero

      • Resumen

      págs. 115-133

      

    • Bioprotection in Winemaking

      Hervé Alexandre, Maëlys Puyo, Raphaëlle Tourdot-Maréchal

      • Resumen

      págs. 135-158

      

    • Characteristic Metabolites Drive the Self-Assembly of Microeukaryotic Communities during Spontaneous Fermentation of Icewine

      Kai Chen

      • Resumen

      págs. 159-181

      

    • Update on the Role of Saccharomyces cerevisiae in Sherry Wines

      Gustavo Cordero Bueso, Marina Ruiz Muñoz, Antonio Florido Barba, Jesús Manuel Cantoral Fernández

      • Resumen

      págs. 183-199

      

    • Use of Other Species in Winemaking, and Their Interaction with Saccharomyces cerevisiae

      Duncan Hamm, Bernardo Muñoz González

      • Resumen

      págs. 201-222

      

  • Beer Biotechnology

    • Diacetyl Production during Brewing and Its Management through Process Optimization and Molecular Evolution of Yeast

      Dagnew Bitew, Berhanu Andualem

      • Resumen

      págs. 225-239

      

    • Non-Conventional Saccharomyces Yeasts for Beer Production

      Vanesa Postigo Herrero, Margarita García, Teresa Arroyo

      • Resumen

      págs. 241-264