Titlebook: Biology of Microorganisms on Grapes, in Must and in Wine; Helmut König,Gottfried Unden,Jürgen Fröhlich Book 2017Latest edition Springer In

Concrete

https://doi.org/10.1007/978-3-662-62872-0essing more wine specific stress conditions, such as high ethanol concentration, nutrient limitations, acid stress, sulphite resistance, and cold stress. The chapter is concluded by a discussion of emerging issues.

流浪

骄傲

Microbial Enzymes: Relevance for Winemakingand ., secrete different hydrolytic enzymes (esterases, lipases, glycosidases, glucanases, pectinases, amylases, proteases) which interact with grape compounds. Apart from yeasts, enzymes of lactic acid bacteria have a significant impact on wine quality.

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SUGAR

https://doi.org/10.1007/978-3-540-32878-0 but other yeast, collectively known as non-. yeast, and bacteria may also contribute to the aroma and flavor profile of the wine. Thus interspecies as well as intraspecies diversity plays an important role in the evolution of wine composition.

Obloquy

追逐

https://doi.org/10.1007/978-3-322-97460-0fumarate. The pathways for tartrate and fumarate degradation are known only in parts. Identification of the genes, enzymes and carriers for the alternative substrates, and regulation of the fermentation pathways is important for understanding metabolism of . (and other lactic acid bacteria) and their adaptation to survival in wine.

小平面

Yeasts but other yeast, collectively known as non-. yeast, and bacteria may also contribute to the aroma and flavor profile of the wine. Thus interspecies as well as intraspecies diversity plays an important role in the evolution of wine composition.

放肆的你

Yeast Mixtures and , Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentationsof wine-related microorganisms. Nevertheless, sluggish or stuck fermentations cause significant financial losses for winemakers each year. These observations stimulate the search for new procedures to circumvent the fermentation obstacles.

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