New Advances in Saccharomyces / edited by Antonio Morata, [and three others].

Format:

Book

Author/Creator:

Morata, Antonio, author.

Language:

English

Subjects (All):

Saccharomyces.

Yeast.

Physical Description:

1 online resource (274 pages)

Place of Publication:

London : IntechOpen, 2024.

Summary:

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.

Contents:

1. Multiple Layers of Gene-Expression Regulatory Mechanisms during Fermentation and Respiration

2. Coherent Gene Assemblies: Example, Yeast Cell Division Cycle, CDC

3. Yeast Activation Methods Used in Fermentation Industries

4. Distinctive Role of Yeast Strain on Aromatic Profile of Wines Made from Minority Grape Cultivars: Chemical and Sensory Characterization of Aroma Components

5. Use of UHPH to Sterilize Grape Juices and to Facilitate the Implantation of Saccharomyces and Other Emerging Fermentation Biotechnologies in Wines

6. Effect of Aging on Lees on the Volatile Profile of Malvasia aromatica Wines Fermented with Saccharomyces Native Yeasts in PDO "Vinos de Madrid"

7. Bioprotection in Winemaking

8. Characteristic Metabolites Drive the Self-Assembly of Microeukaryotic Communities during Spontaneous Fermentation of Icewine

9. Update on the Role of Saccharomyces cerevisiae in Sherry Wines

10. Use of Other Species in Winemaking, and Their Interaction with Saccharomyces cerevisiae

11. Diacetyl Production during Brewing and Its Management through Process Optimization and Molecular Evolution of Yeast

12. Non-Conventional Saccharomyces Yeasts for Beer Production.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

0-85466-127-1