Fermented Beverages Revisited: From Terroir to Customized Functional Products
Materialtyp:
ArtikelUtgivningsinformation: MDPI - Multidisciplinary Digital Publishing Institute 2024Beskrivning: 1 electronic resource (200 p.)Innehållstyp: - text
- computer
- online resource
- 9783725803118
- 9783725803125
- Mathematics and Science
- Mathematics
- Applied mathematics
- 2-propanediol
- 3-butanediol
- Acetobacter pasteurianus
- Botrytis cinerea
- Chinese strong-aroma baijiu
- GC-MS
- Lachancea thermotolerans
- Shanxi aged vinegar
- acetic acid
- acetic acid bacteria
- acetic acid fermentation
- antioxidant activity
- aroma compounds
- beer flavour
- beer stability
- beer staling
- black tea
- climate
- climate change
- fermentation pit
- fermented beverages
- functional gene
- functional ingredients
- gas chromatography and mass spectrometry
- gluconic acid
- grape juice
- grape variety
- inulin
- juice matrix
- kefir
- kombucha
- lactic acid
- levo-2
- lipid extraction
- malt quality
- meso-2
- metabolic profile
- metabolism
- metabolite profiling
- metagenomics
- microbial enhancement
- must
- nitrogen
- non-alcoholic beverages
- physical and chemical characteristics
- polyphenols
- pro-oxidant activity
- red fruits
- redox balance
- ripening indices
- varietal differences
- vinegar
- vitamins
- volatile organic substances
- wine
- wine yeast
- yeast assimilable nitrogen (YAN)
Open Access Unrestricted online access star
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 quality improvement, and the development of new products. The novelty of the studies, their clear and comprehensive presentation, and the accurate and in-depth discussion of the results ensure that this collection of articles will become a valuable asset in the study of fermented beverages.
Creative Commons Licence cc by-nc-nd cc https://creativecommons.org/licenses/by-nc-nd/4.0/
eng
Freely available e-book