標(biāo)題: Titlebook: Biology of Microorganisms on Grapes, in Must and in Wine; Helmut K?nig,Gottfried Unden,Jürgen Fr?hlich Book 2017Latest edition Springer In [打印本頁(yè)] 作者: proptosis 時(shí)間: 2025-3-21 19:14
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書(shū)目名稱Biology of Microorganisms on Grapes, in Must and in Wine網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱Biology of Microorganisms on Grapes, in Must and in Wine網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
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書(shū)目名稱Biology of Microorganisms on Grapes, in Must and in Wine讀者反饋學(xué)科排名
作者: plasma 時(shí)間: 2025-3-21 21:27 作者: Medicaid 時(shí)間: 2025-3-22 00:59 作者: condemn 時(shí)間: 2025-3-22 05:03 作者: 的是兄弟 時(shí)間: 2025-3-22 10:40
https://doi.org/10.1007/978-3-540-32878-040 genera and 100 different species of yeast have been isolated from grapes or wine (Table 3.1). Although the genera listed are commonly identified in surveys of grape mycobiota, some yeast species are more universally found than others, and numerous factors impact the composition of the yeast micro作者: connoisseur 時(shí)間: 2025-3-22 14:40
Grundlagen der Mikrobiologie und ?kologie the wine. Due to attack by pathogens, the infected plant tissue is destroyed and necrotization occurs. When large areas of the canopy are affected by grapevine diseases, the assimilation capacity of the vine is reduced, and as a result the berry quality decreases. Aside from leaves, most grapevine 作者: 過(guò)濾 時(shí)間: 2025-3-22 17:44
F?rderung und Erhalt von Gesundheitar contents at the end of the alcoholic fermentation, sluggish fermentations are accompanied by a low rate of sugar utilization. In both scenarios, malfermentations can be caused by a variety of factors, most of which lead to a decrease in the metabolism of the fermenting yeast strain, associated by作者: CYN 時(shí)間: 2025-3-22 21:49
Entstehung und Verlauf von Krankheitenues have been further developed empirically over generations. Despite this long time of wine production, our knowledge about the microbiological and biochemical background of the transformation of must into wine is relatively recent. Fundamental investigations about must transformation into wine wer作者: 輕快帶來(lái)危險(xiǎn) 時(shí)間: 2025-3-23 04:30 作者: 全部逛商店 時(shí)間: 2025-3-23 07:50
Entstehung und Verlauf von Krankheitend by unicellular eukaryotes which divide by budding—the yeasts. Whereas several non-. yeast species are present in the early stages of fermentation, . commonly added in starter cultures generally outgrows all other yeasts in the process of vinification and determines the principle quality of the fin作者: 安定 時(shí)間: 2025-3-23 11:56
https://doi.org/10.1007/978-3-322-97460-0athway. Fermentation of hexoses is limited by low activity of the enzymes for ethanol production. Erythritol is formed as an alternative product, but the enzymes of the pathway are mostly unknown. Presence of fructose, citrate, pyruvate or O. results in a shift of hexose fermentation to acetate at t作者: Psychogenic 時(shí)間: 2025-3-23 16:30 作者: Buttress 時(shí)間: 2025-3-23 19:27
Christian Harteis,Helmut Heid,Susanne Kraft ., ., non-., . and other wine lactic acid bacteria. The structure of the polymer produced, the metabolic pathways identified, the putative or demonstrated benefits linked to capsular PS formation for the microorganism and the impact of the PS released on wine quality are described.作者: exceptional 時(shí)間: 2025-3-24 01:23 作者: Fluctuate 時(shí)間: 2025-3-24 05:40
Grundzüge des Umwandlungsrechtsred wine have gained increasing public and scientific interest. Wine phenols are extremely sensitive to oxygen and?are easily?converted to?brownish oxidation products accompanied by loss of nutritive values of the wine. Enzymatic oxidation takes place under the influence of polyphenoloxidases includ作者: 上釉彩 時(shí)間: 2025-3-24 08:45
Grundzüge des Umwandlungsrechtsnce their functions. Here we focus on the class of type-3 copper proteins presenting new insights on the structure, the occurrence during the ripening process and during wine making. Then, the reactivity of the enzymes on polyphenols from wine grapes are discussed and the possible consequences on he作者: 運(yùn)動(dòng)性 時(shí)間: 2025-3-24 13:32
https://doi.org/10.1007/978-3-662-62872-0gy and genetics have been extensively studied and it serves as a model organism for all eukaryotes. In this chapter we will focus on the responses to different stresses the yeast encounters from its desiccation for distribution until the final stages of vinification. Stress signalling pathways expla作者: DENT 時(shí)間: 2025-3-24 15:39
Gabi Reinmann-Rothmeier,Heinz MandlSulphur is important for the growth of all microorganisms due to the formation of sulphur-containing amino acids. Among the wine-related microorganisms, extensive data has been accumulated for yeast of the species .. In recent years, also more and more research work is focused on the sulphur metabolism of non-. yeasts and lactic acid bacteria.作者: Pde5-Inhibitors 時(shí)間: 2025-3-24 21:02 作者: 鉗子 時(shí)間: 2025-3-24 23:12 作者: Prostaglandins 時(shí)間: 2025-3-25 07:01 作者: PALMY 時(shí)間: 2025-3-25 09:25
Christian Harteis,Helmut Heid,Susanne Kraft ., ., non-., . and other wine lactic acid bacteria. The structure of the polymer produced, the metabolic pathways identified, the putative or demonstrated benefits linked to capsular PS formation for the microorganism and the impact of the PS released on wine quality are described.作者: 吸引力 時(shí)間: 2025-3-25 15:00 作者: Focus-Words 時(shí)間: 2025-3-25 17:37
Helmut K?nig,Gottfried Unden,Jürgen Fr?hlichThis is the first English book with a clear and exclusive focus on the different biological aspects of wine-related microbes.The editors and authors are well-known experts, researchers and teachers in作者: Sciatica 時(shí)間: 2025-3-25 21:02 作者: 脆弱帶來(lái) 時(shí)間: 2025-3-26 02:02
Laccases of ,ing?tyrosinases and?laccases. The latter are produced by the phytopathogenic fungus .and enter the must with contaminated berries.?Although uncontrolled action of .-laccase has a dramatic impact on wine quality, the oxidative power of the enzyme has been tested for beneficial biotechnogical applications in vinification.作者: faucet 時(shí)間: 2025-3-26 04:22 作者: 表示向前 時(shí)間: 2025-3-26 08:42 作者: 新娘 時(shí)間: 2025-3-26 12:55 作者: 的闡明 時(shí)間: 2025-3-26 18:21
Christian Harteis,Helmut Heid,Susanne Kraftand ., 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.作者: Concrete 時(shí)間: 2025-3-26 23:40
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.作者: 流浪 時(shí)間: 2025-3-27 01:41 作者: 驕傲 時(shí)間: 2025-3-27 06:01
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.作者: 女歌星 時(shí)間: 2025-3-27 11:42 作者: SUGAR 時(shí)間: 2025-3-27 15:20
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.作者: Obloquy 時(shí)間: 2025-3-27 19:53 作者: 追逐 時(shí)間: 2025-3-28 01:03
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.作者: 小平面 時(shí)間: 2025-3-28 02:13
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.作者: 放肆的你 時(shí)間: 2025-3-28 10:06
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.作者: 招人嫉妒 時(shí)間: 2025-3-28 13:32 作者: blackout 時(shí)間: 2025-3-28 16:14 作者: fiscal 時(shí)間: 2025-3-28 20:01 作者: 燦爛 時(shí)間: 2025-3-28 23:40
Acetic Acid Bacteriaform most of the sugars and alcohols into organic acids produces easily the transformation of glucose into gluconic acid in damaged grapes and ethanol or glycerol into acetic acid or dihydroxyacetone in wines. As a result of their strictly aerobic metabolism and high dependence to oxygen, acetic aci作者: Aggressive 時(shí)間: 2025-3-29 03:07 作者: Immunoglobulin 時(shí)間: 2025-3-29 09:12
Fungi of Grapes the wine. Due to attack by pathogens, the infected plant tissue is destroyed and necrotization occurs. When large areas of the canopy are affected by grapevine diseases, the assimilation capacity of the vine is reduced, and as a result the berry quality decreases. Aside from leaves, most grapevine 作者: Dictation 時(shí)間: 2025-3-29 12:41
Viruses of Wine-Associated Yeasts and Bacteriaar contents at the end of the alcoholic fermentation, sluggish fermentations are accompanied by a low rate of sugar utilization. In both scenarios, malfermentations can be caused by a variety of factors, most of which lead to a decrease in the metabolism of the fermenting yeast strain, associated by作者: 大喘氣 時(shí)間: 2025-3-29 16:13 作者: cancellous-bone 時(shí)間: 2025-3-29 23:48 作者: 分散 時(shí)間: 2025-3-30 02:13 作者: geometrician 時(shí)間: 2025-3-30 07:23 作者: Congeal 時(shí)間: 2025-3-30 11:36 作者: 種植,培養(yǎng) 時(shí)間: 2025-3-30 13:32 作者: foliage 時(shí)間: 2025-3-30 20:18
Microbial Enzymes: Relevance for Winemakingd CO. by the yeast . is catalyzed by cytosolic enzymes. In spontaneous must fermentations, also strains of . or interspecies hybrids may dominate, probably because of better adaptation to specific environmental conditions. In addition, various enzymes released into the must influence the final compo作者: 背叛者 時(shí)間: 2025-3-31 00:40 作者: escalate 時(shí)間: 2025-3-31 03:41 作者: 帶來(lái) 時(shí)間: 2025-3-31 08:24 作者: 嗎啡 時(shí)間: 2025-3-31 10:38
Biology of Microorganisms on Grapes, in Must and in Wine作者: Inveterate 時(shí)間: 2025-3-31 17:14
Biology of Microorganisms on Grapes, in Must and in Wine978-3-319-60021-5作者: palliate 時(shí)間: 2025-3-31 19:12
Book 2017Latest editiondern methods complete the understanding of microbial processes during the conversion of must towine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing co
