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New Advances in Saccharomyces
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New Advances in Saccharomyces is a book for yeast researchers that provides a better understanding of yeast metabolism, genetics, and metabolomics applied to the fermentation of alcoholic beverages such as wine and beer. The book is structured in three parts and twelve chapters with a significant focus on wine biotechnology. It includes numerous figures and tables with many practical data illustrating the contents and applications. This book is designed to help researchers and scientists develop or improve applications and new processes in fermentation industries for the production of beverages.
This book is included in DOAB.
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Keywords
- beer
- bioprotection
- Bread
- Brewing
- CRISPRcas9
- Food & beverage technology
- genetic tools
- GMOs
- Industrial Chemistry
- Industrial chemistry & manufacturing technologies
- Mixed Fermentations
- New Features
- sequential fermentations
- Technology, engineering, agriculture
- winemaking
- Yeast
Links
DOI: 10.5772/intechopen.110980Editions