000			01443nam a2200121Ia 4500
008			220615s9999||||xx |||||||||||||| ||und||
100			_aClaus, Harald
245		0	_aWine Fermentation
546			_aEnglish[eng]
650			_apeculiar yeasts||red wine||wine color||non-targeted analysis||volatile sulfur compounds||phenolic content||reductive off-odors||Saccharomyces||Saccharomyces bayanus||partially dehydrated grapes||elemental sulfur||yield manipulation||fermented drinks||appassimento||metabolomics||yeast mixtures||oenological enzymes||metabolite profiling||sulfur compounds||cluster thinning||winemaking||yeast hybrids||anthocyanins||microwave-assisted extraction||extraction||color intensity||spontaneous fermentation||yeast||extraction methods||stuck and sluggish fermentation||phenoloxidase||process control||non-Saccharomyces yeasts||pioneering winemaking techniques||reappearance||Ontario||wine||Central Coast of California||CFD||classical chemical analysis||color||metabolic modelling||temperature control||wine clarification||vine balance||vineyard management||protease||crop load||sensor placement||Lachancea||end-user software||yeast physiology and metabolism||microwave||polymeric pigments||polythionates as precursors||grape maturity||volatile acidity||ultrasound||glycosidase||Pinot noir||pectinase||sensory||climate change adaptation||tannins||aroma||Merlot
856			_uhttps://mdpi.com/books/pdfview/book/1190
942			_cEB
999			_c9775 _d9775