Titlebook: Biology of Microorganisms on Grapes, in Must and in Wine; Helmut K?nig,Gottfried Unden,Jürgen Fr?hlich Book 2017Latest edition Springer In

安定

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

Psychogenic

Buttress

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.

exceptional

Fluctuate

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

上釉彩

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

運動性

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

DENT

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.

Pde5-Inhibitors

鉗子