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Auteur Antonio MORATA |
Documents disponibles écrits par cet auteur (2)
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Titre : White Wine Technology Type de document : e-book Auteurs : Antonio MORATA Editeur : ELSEVIER SCIENCE Année de publication : 2021 ISBN/ISSN/EAN : 9780128234976 Note générale : copyrighted Langues : Anglais (eng) Résumé : White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. The book focuses on the technology and biotechnology of white wines, providing a quick reference of novel ways to increase and improve overall wine production and innovation. Its reviews of recent studies and technological advancements to improve grape maturity and production and ways to control PH level make this book essential to wine producers, researchers, practitioners, technologists and students. Covers trends in in both traditional and modern enology technologies, including extraction, processing, stabilization and ageing technologies Examines the potential impacts of climate change on wine quality Provides an overview of biotechnologies to improve wine freshness in warm areas and to manage maturity in cold climates Includes detailed information on hot topics such as the use of GMOs in wine production, spoilage bacteria, the management of oxidation, and the production of dealcoholized wines Nombre d'accès : Illimité En ligne : http://library.ez.neoma-bs.fr/login?url=https://www.scholarvox.com/book/88930497 Permalink : https://cataloguelibrary.neoma-bs.fr/index.php?lvl=notice_display&id=553623
Titre : Red Wine Technology Type de document : e-book Auteurs : Antonio MORATA Editeur : ELSEVIER SCIENCE Année de publication : 2018 ISBN/ISSN/EAN : 9780128143995 Note générale : copyrighted Langues : Anglais (eng) Résumé : Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students.Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigmentsContains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on leesExplores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms Nombre d'accès : Illimité En ligne : http://library.ez.neoma-bs.fr/login?url=https://www.scholarvox.com/book/88873207 Permalink : https://cataloguelibrary.neoma-bs.fr/index.php?lvl=notice_display&id=490282
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