Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 10 of 10 for “"Wine fermentation"”.
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Molecular analysis of the interactions between starter cultures during wine fermentation
In recent years, the wine industry has been facing major challenges such as climate change, one of the consequences of which is the increase in the concentration of sugars in grapes at harvest time and, consequently, in the alcohol content of wines. On the other hand, the widespread use of …
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Stress resistance during the lag phase of wine fermentation and development of optimized yeasts
… has been used for millennia to perform wine fermentation due to its endurance and unmatched qualities and is nowadays widely used as wine yeast starter. Nevertheless, at the moment of inoculation, wine yeasts must cope with specific stress factors that can compromise the fermentation …
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Genes involved in thiol release from cysteine and glutathione conjugates by Saccharomyces cerevisiae during wine fermentation
… are released by Saccharomyces cerevisiae during wine fermentation. So far, three types of thiol precursors have been found in grape: cysteinylated-conjugates (C-4MMP and C-3MH), glutathionylated-conjugates (G-4MMP and G-3MH) and C6 compounds ((E)-2-hexen-1-ol and (E)-2-hexenal), providing a huge …
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The Effects of the Storage Conditions of the Juice and the Effects of Nutrient Supplementation on Wine Fermentation
… conditions of Concord grape juice prior to fermentation and types of supplementation during fermentation were studied. Two batches of juice were stored, one at ambient temperature and one at 4.4°C, and were then fermented using four different nitrogen supplementation methods: a control with …
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Determining the Roles of the Aldehyde Dehydrogenase Enzymes 5 and 6 during Icewine and Table Wine Fermentation in a Commercial Wine Yeast Using CRISPR-Cas9.
Canada is known for Icewine which is fermented from grapes naturally frozen on the vine. Grapes are harvested below –8°C and pressed while frozen, trapping ice crystals inside the berries and releasing juice highly concentrated in sugars and acids. The high sugar juice environment (40°Brix) causes …
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Modest Differences in Juice Yeast Assimilable Nitrogen Concentration and Composition Influence Wine Chemistry and Impart Limited Sensory Differences in Virginia-grown Chardonel
… requisite for yeast growth and metabolism during wine fermentation, and contributes to wine flavor development. Understanding how yeast assimilable nitrogen (YAN) impacts wine chemistry and sensory properties helps inform nitrogen management decisions in both the vineyard and winery. This study …
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Physiological Features of Saccharomyces cerevisiae and Alternative Wine Yeast Species in Relation to Alcohol Level Reduction in Wine
One of the major problems of the wine industry in warm climate countries is the increasing alcohol content in wines, experienced during the last decades; which is the result of increasing sugar content in grapes at harvest time. This problem is mainly related with global climate change, but it is …
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Adaptive Resource Allocation Algorithms For Data And Energy Integrated Networks Supporting Internet of Things
… in density and viscosity for monitoring the wine fermentation. A strain distribution wireless sensor for detecting the crack formation of the bridge is deployed underneath the bridge and attached near the welded part of the steel. It is difficult for people to have an access to the extreme …
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Microbial resources for the enhancement of wine production in Etna [Risorse microbiche per la valorizzazione delle produzioni enologiche dell’Etna]
L'attuale industria vinicola è sempre più influenzata dalle richieste di innovazione, spinte dalle preoccupazioni dei consumatori riguardanti qualità, sostenibilità, consapevolezza sulla salute e cambiamenti climatici, oltre a un crescente interesse per prodotti di nicchia e innovativi che …