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Contribution A Letude Des Activeurs Et Des Inhibiteurs De La Fermentation Alcoolique Des Mouts De Raisin
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Book Synopsis Wine Microbiology and Biotechnology by : Graham H. Fleet
Download or read book Wine Microbiology and Biotechnology written by Graham H. Fleet and published by CRC Press. This book was released on 1993-01-01 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Microbiology and Biotechnology presents developments in fermentation technology, enzyme technology, and technologies for the genetic engineering of microorganisms in a single volume. The book emphasizes the diversity of microorganisms associated with the winemaking process, and broadens the discussion of winemaking to include more modern concepts of biotechnology and molecular biology. In each chapter, recognized authorities in their field link the scientific fundamentals of microbiology, biochemistry, and biotechnology to the practical aspects of wine production and quality. They also provide relevant historical background and offer directions for future research.
Book Synopsis Les aspects microbiologiques de la fermentation malolactique by :
Download or read book Les aspects microbiologiques de la fermentation malolactique written by and published by . This book was released on 1993 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Ancient Wine by : Patrick E. McGovern
Download or read book Ancient Wine written by Patrick E. McGovern and published by Princeton University Press. This book was released on 2019-10 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stone age wine -- The Noah hypothesis -- The archaeological and chemical hunt for the earliest wine -- Neolithic wine! -- Wine of the earliest pharaohs -- Wine of Egypt's golden age -- Wine of the world's first cities -- Wine and the great empires of the ancient Near East -- The Holy Land's bounty -- Lands of Dionysos : Greece and western Anatolia -- A beverage for King Midas and at the limits of the civilized world -- Molecular archaeology, wine, and a view to the future.
Author :Kalliopi A. Roubelakis-Angelakis Publisher :Springer Science & Business Media ISBN 13 :9401723087 Total Pages :486 pages Book Rating :4.4/5 (17 download)
Book Synopsis Molecular Biology & Biotechnology of the Grapevine by : Kalliopi A. Roubelakis-Angelakis
Download or read book Molecular Biology & Biotechnology of the Grapevine written by Kalliopi A. Roubelakis-Angelakis and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grapevine is one of the major cultivated plant crops. As with most woody plant species, molecular biology and biotechnology have progressed at a slow pace, due to several obstacles which have had to be overcome. However, substantial progress has now been made and useful information has been accumulated in the literature; numerous genes have been characterized from grapevine and significant progress has been made in the molecular and non-molecular biotechnological applications. In an effort to collect and present the state of the art on grapevine molecular biology and biotechnology, 41 scientists from 12 countries worked jointly on the preparation of this book. It is intended as a reference book for viticulturists, graduate and undergraduate students, biotechnological companies, and any scientist who is interested in molecular biology and biotechnology of plants with emphasis on grapevine.
Book Synopsis Wine Analysis and Production by : Zoecklein
Download or read book Wine Analysis and Production written by Zoecklein and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How ever, they also had monumental failures resulting in the necessity to dis pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modem producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con tinue to demand better. Modem winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.
Book Synopsis Brewing Yeast and Fermentation by : Christopher Boulton
Download or read book Brewing Yeast and Fermentation written by Christopher Boulton and published by John Wiley & Sons. This book was released on 2013-04-25 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.
Book Synopsis Metabolism and Function; a Collection of Papers Dedicated to Otto Meyerhof on the Occasion of His 65th Birthday by : David 1899- Nachmansohn
Download or read book Metabolism and Function; a Collection of Papers Dedicated to Otto Meyerhof on the Occasion of His 65th Birthday written by David 1899- Nachmansohn and published by Hassell Street Press. This book was released on 2021-09-09 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book The Yeasts written by Cletus Kurtzman and published by Elsevier. This book was released on 2011-05-09 with total page 2362 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Yeasts: A Taxonomic Study is a three-volume book that covers the taxonomic aspect of yeasts. The main goal of this book is to provide important information about the identification of yeasts. It also discusses the growth tests that can be used to identify different species of yeasts, and it examines how the more important species of yeasts provide information for the selection of species needed for biotechnology. • Volume 1 discusses the identification, classification and importance of yeasts in the field of biotechnology. • Volume 2 focuses on the identification and classification of ascomycetous yeasts. • Volume 3 deals with the identification and classification of basidiomycetous yeasts, along with the genus Prototheca. - High-quality photomicrographs and line drawings - Detailed phylogenetic trees - Up-to-date, clearly presented yeast taxonomy and systematic, easy-to-use reference sequence accession numbers to allow for correct identification
Download or read book Sulfur written by Joseph Jez and published by ASA-CSSA-SSSA. This book was released on 2008 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sulfur forms and cycling processes in soil and their relationship to sulfur fertility / Jeff J. Schoenau and Sukhdev S. Malhi -- Sulfur nutrition of crops in the Indo-Gangetic plains of South Asia / M.P.S. Khurana, U.S. Sandana and Bijay-Singh -- Soil sulfur cycling temperate agricultural systems / Jørgen Eriksen -- History of sulfur deficiency in crops / Silvia Haneklaus, Elke Bloem and Ewald Schnug -- Availability of sulfur to crops from soil and other sources / Warren A. Dick, David Kost and Liming Chen -- Sulfur and cysteine metabolism / Rainer Hoefgen and Holger Hesse -- Sulfur response based on crop, source, and landscape position / Dave Franzen and Cynthia A. Grant -- Sulfur management for soybean production / Kiyoko Hitsuda [and others] -- Sulfur in a fertilizer program for corn / George W. Rehm and John G. Clapp -- Sulfur nutrition and wheat quality / Hamid A. Naeem -- Sulfur and marketable yield of potato / Alexander D. Pavlista -- Sulfur, its role in onion production and related alliums / George E. Boyhan -- Sulfur and the production of rice in wetland and dryland ecosystems / Richard W. Bell -- Evaluation of the relative significance of sulfur and other essential mineral elements in oilseed rape, cereals, and sugar beet production / Ewald Schnug and Silvia Haneklaus -- Improving the sulfur-containing amino acids of soybean to enhance its nutritional value in animal feed / Hari B. Krishnan -- Methionine metabolism in plants / Rachel Amir and Yael Hacham -- Plant sulfur compounds and human health / Joseph M. Jez and Naomi K. Fukagawa -- A future crop biotechnology view of sulfur and selenium / Muhammad Sayyar Khan and Rüdiger Hell.
Book Synopsis Eat Sleep Bagpipes Repeat by : Mirako Press
Download or read book Eat Sleep Bagpipes Repeat written by Mirako Press and published by Createspace Independent Publishing Platform. This book was released on 2018-07-18 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: This adorable music notebook is perfect for staffs, kids and musicians. The high-quality manuscript book includes 110 pages of 12 staves. Let exercise your composing skills with this well-designed music sketchbook! Enjoy!
Book Synopsis Plant Amino Acids by : Bijay K. Singh
Download or read book Plant Amino Acids written by Bijay K. Singh and published by CRC Press. This book was released on 1998-10-27 with total page 636 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers the basic knowledge of the regulation of biosynthesis of various amino acids in plants and the application of this knowledge to the discovery of novel inhibitors of amino acid biosynthesis and for enhancing the nutritional value of plant products. Provides an exhaustive list of pathway inhibitors.
Book Synopsis Etude sur la fermentation alcoolique du vin by : V. Martinand
Download or read book Etude sur la fermentation alcoolique du vin written by V. Martinand and published by . This book was released on 1892 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The History of Bread by : Bernard Dupaigne
Download or read book The History of Bread written by Bernard Dupaigne and published by ABRAMS. This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Charts the history of bread in everyday life over the course of four thousand years; provides information about the traditions, proverbs, and uprisings associated with the diet staple; and includes recipes and illustrations.
Book Synopsis Microbiologie du vin : bases fondamentales et applications by : LONVAUD-FUNEL
Download or read book Microbiologie du vin : bases fondamentales et applications written by LONVAUD-FUNEL and published by Lavoisier. This book was released on 2010-06-09 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: Les connaissances en microbiologie du vin se sont enrichies ces dernières années grâce aux méthodes danalyse des génomes microbiens et à leurs applications. Les progrès portent à la fois sur une description plus complète du système microbien et sur linterprétation de son fonctionnement pendant la vinification et lélevage. Consacré exclusivement aux micro-organismes du vin, Microbiologie du vin : bases fondamentales et applications est le premier ouvrage de synthèse à exposer les bases scientifiques des phénomènes microbiologiques de la vinification et à décrire les applications nologiques qui en découlent. Sappuyant sur des données scientifiques récentes, cet ouvrage traite de nombreux aspects fondamentaux : lécosystème microbien du raisin au vin, les levures et les mécanismes de la fermentation alcoolique, les bactéries et la fermentation malolactique, les altérations microbiologiques du vin, lutilisation des micro-organismes en nologie, le contrôle microbiologique des vins... Accessible et pratique, illustré de nombreux exemples précis issus dexpériences de terrain et de laboratoire, cet ouvrage sadresse à tous les praticiens et professionnels du vin : nologues, producteurs, laboratoires nologiques, industriels, fournisseurs et distributeurs de produits nologiques, chercheurs ou étudiants. Chacun y trouvera linformation quil recherche concernant le comportement des micro-organismes qui font le vin ou laltèrent, et disposera dune vision globale des pratiques nologiques et des tendances actuelles.
Book Synopsis Leçons sur la fermentation vineuse et sur la fabrication du vin by : Antoine Béchamp
Download or read book Leçons sur la fermentation vineuse et sur la fabrication du vin written by Antoine Béchamp and published by . This book was released on 1863 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Contribution a l'etude des ferments figures et des fermentation de la datte by : Raymond Melliger
Download or read book Contribution a l'etude des ferments figures et des fermentation de la datte written by Raymond Melliger and published by . This book was released on 1931 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Etudes sur le vin ses maladies, causes qui les provoquent, procedes nouveaux pour le conserver et pour le vieillir par m. L. Pasteur by : Louis Pasteur
Download or read book Etudes sur le vin ses maladies, causes qui les provoquent, procedes nouveaux pour le conserver et pour le vieillir par m. L. Pasteur written by Louis Pasteur and published by . This book was released on 1873 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt:
