Fermented Beverages Revisited: From Terroir to Customized Functional Products

This collection of articles contributes to our understanding of the production and quality of fermented beverages. It includes high-quality articles on the physicochemical and microbiological characterization of fermented beverages, the effects of climate change and mitigation strategies, their qual...

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Médium:	Online
Jazyk:	angličtina
Vydáno:	MDPI - Multidisciplinary Digital Publishing Institute 2024
Témata:	GC-MS wine ripening indices lipid extraction varietal differences juice matrix red fruits acetic acid bacteria vinegar non-alcoholic beverages gluconic acid acetic acid beer staling malt quality beer stability beer flavour antioxidant activity pro-oxidant activity Botrytis cinerea levo-2,3-butanediol meso-2,3-butanediol 1,2-propanediol fermented beverages kombucha black tea physical and chemical characteristics vitamins inulin volatile organic substances Shanxi aged vinegar polyphenols acetic acid fermentation microbial enhancement Acetobacter pasteurianus grape juice gas chromatography and mass spectrometry wine yeast metabolism metabolite profiling aroma compounds Chinese strong-aroma baijiu fermentation pit metagenomics functional gene metabolic profile nitrogen yeast assimilable nitrogen (YAN) must grape variety climate climate change Lachancea thermotolerans lactic acid redox balance kefir functional ingredients n/a thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics
On-line přístup:	ONIX_20240514_9783725803125_232
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Fermented Beverages Revisited: From Terroir to Customized Functional Products

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