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Wine and Vine Components and Health

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ISBN: 9783039211388 9783039211395 Year: Pages: 154 DOI: 10.3390/books978-3-03921-139-5 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Social Sciences --- Sociology
Added to DOAB on : 2019-08-28 11:21:27
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Abstract

While there is a tremendous literature on the topic of wine and health ranging back to the days of Hippocrates, it is considered that there is an unlimited variety of wine, allowing for the association of senses, nutrition, and hedonism. The history of vine and wine has lasted for at least 7000 years. Vitis represent adaptable plants, and thanks to the large variety of strains, wine is an alchemical mix with unique properties, a rich and original composition in terms of polyphenols, and well known antioxidants. This explains why wine and health are closely linked to nutrition.

Advances in Heterocatalysis by Nanomaterials

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ISBN: 9783039288359 / 9783039288366 Year: Pages: 166 DOI: 10.3390/books978-3-03928-836-6 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Physics (General)
Added to DOAB on : 2020-06-09 16:38:57
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Heterogeneous catalysis played, plays, and will continue to play, a major key role in industrial processes for large-scale synthesis of commodity chemicals of global importance, and in catalytic systems that possess a critical role in energy generation and environmental protection approaches. As a result of the ongoing progress in materials science, nanotechnology, and characterizations, great advances have been achieved in heterogeneous catalysis by nanomaterials. Efficient approaches and advanced methods for the design of nano-structured composite materials (up to atomic level), subject to specific nano-morphologies with enhanced metal–metal and metal–support interactions favorable for catalysis (that enable fine-tuning of the critical properties of the designed catalysts), provide optimized catalysts with outstanding performances in numerous eco-friendly and cost-effective applications. Accordingly, great progress has been achieved involving, for example, emissions control, waste treatment, photocatalytic, bio-refinery, CO2 utilization, and fuel cells applications, as well as hydrocarbon processing for H2, added-value chemicals, and liquid fuels production. The themed Special Issue has succeeded in collecting 10 high-quality contributions that cover recent research progress in the field for a variety of applications (e.g., environment, energy, added-value chemicals/organics synthesis, and bio-transformation) declaring the prospect and importance of nanomaterials in all the directions of heterogeneous catalysis.

Modern Technologies and Their Influence in Fermentation Quality

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ISBN: 9783039289479 / 9783039289486 Year: Pages: 220 DOI: 10.3390/books978-3-03928-948-6 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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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.

Keywords

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

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