Modern Technologies and Their Influence in Fermentation Quality

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During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

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  • A. terreus
  • acidity
  • Alcoholic beverages
  • alcoholic fermentation
  • amino acid decarboxylation
  • aroma
  • aroma compound
  • aroma profile
  • aromatic/sensorial profiles
  • autochthonous
  • biocontrol
  • biocontrol application
  • Biogenic Amines
  • Bombino bianco
  • cashew apple juice
  • chemical analyses
  • Climate Change
  • Color
  • enzymatic patterns
  • ethyl carbamate
  • Fermentation
  • food quality
  • food safety
  • Glucose
  • Glutathione
  • Gompertz-model
  • Hanseniaspora guilliermondii
  • Hanseniaspora uvarum yeast
  • hot pre-fermentative maceration
  • human health-promoting compounds
  • hydroxytyrosol
  • IAA
  • itaconic acid
  • kinetic analysis
  • Lachancea thermotolerans
  • Lactic acid bacteria
  • low ethanol wine
  • low-ethanol wines
  • malolactic fermentation
  • Malvar (Vitis vinifera L. cv.)
  • Melatonin
  • meta-taxonomic analysis
  • Metschnikowia pulcherrima
  • must replacement
  • narince
  • native yeast
  • non-conventional yeasts
  • non-Saccharomyces
  • non-Saccharomyces screening
  • ochratoxin A
  • pH control
  • phthalates
  • Pichia kluyveri
  • Probiotics
  • resveratrol
  • Riesling
  • Saccharomyces
  • Saccharomyces cerevisiae
  • Schizosaccharomyces pombe
  • sensory evaluation
  • sequential culture
  • sequential inoculation
  • Serotonin
  • shiraz
  • SO2 reduction
  • sulfur dioxide
  • Tannat
  • technological characterization
  • Torulaspora delbrueckii
  • Torulaspora microellipsoides
  • trehalose
  • tryptophan
  • tryptophol
  • tyrosol
  • Vineyard Microbiota
  • vineyard soil
  • Viticulture
  • volatile compounds
  • white wine
  • wine
  • wine aroma
  • wine color
  • wine composition
  • wine flavor
  • wine quality
  • wine-related bacteria
  • wine-related fungi
  • Yeast
  • Yeasts


DOI: 10.3390/books978-3-03928-948-6


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