000			03740nam a2200433 i 4500
988			_aSpringer_BiomedLife_2019
999			_c115852 _d115852 _x1
001			115852
003			ESmaUEC
005			20230110040240.0
006			a||||fo|||| 00| 0
007			cr nn nnnaamaa
008			190916s2019 xxu| s |||| 0|eng d
020			_a9781493997824
024	7		_a10.1007/978-1-4939-9782-4 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTP548 _b2019 EB
245	0	0	_aYeasts in the production of wine _cedited by Patrizia Romano, Maurizio Ciani, Graham H. Fleet
250			_aFirst edition
264		1	_aNew York _bSpringer International Publishing _c2019
300			_a1 recurso en línea (XVII, 515 páginas) _b83 ilustraciones, 68 ilustraciones a color
336			_aTexto _btxt _2rdacontent
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_atext file _bPDF
490	0		_aBiomedical and Life Sciences (Springer-11642)
505	0		_aYeast species evolution and fermentation kinetics in spontaneous and inoculated fermentations -- Fermentation efficiency and yeast stress response to physical-chemical conditions -- Saccharomyces wine yeasts and its role on wine aroma -- Killer factor in wine yeasts and its application in winemaking -- Yeast fermentation compounds related to healthy wine quality -- Yeast enzymatic activities in wine-making -- Genetic polymorphism in Saccharomyces cerevisiae -- Traceability of wine yeasts by molecular methods -- Advantages of genetic improved wine yeasts -- Spoilage yeasts in wine fermentation -- Wine yeast starter cultures -- Index.
520	3		_aIt is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.
650		7	_2embne _aVinificación _9145342
650		7	_2embne _aVinos _xCrianza y envejecimiento
650		7	_2embne _aLevaduras _9666009
700	1		_aRomano, Patrizia _eeditor _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aCiani, Maurizio _eeditor _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aFleet, Graham H _eeditor _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9781493997800
776	0	8	_iPrinted edition: _z9781493997817
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-1-4939-9782-4 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_aSI _cm _dz _feng _ggw _h0 _b01/2020 _eel _zSI