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La Fermentation Malolactique Dans Les Vins Mecanismes Et Applications Pratiques
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Book Synopsis La fermentation malolactique dans les vins : Mécanismes et applications pratiques by : RENOUF Vincent
Download or read book La fermentation malolactique dans les vins : Mécanismes et applications pratiques written by RENOUF Vincent and published by Lavoisier. This book was released on 2013-10-18 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: À chaque étape de l’élaboration du vin, le vinificateur n’est pas seul ; il cohabite avec d’invisibles « collègues » : les micro-organismes. Chaque vinificateur se doit de bien connaître les micro-organismes qui agissent dans son moût puis dans son vin, et de distinguer ceux qui peuvent être bénéfiques ou au contraire préjudiciables. Ces dernières années, les méthodes d’analyse génétique ont considérablement fait progresser la microbiologie du vin. La fermentation malolactique et les bactéries lactiques du vin ont été pleinement concernées par cet essor des connaissances scientifiques. La fermentation malolactique est une étape relativement récente dans le processus d’élaboration des vins, mais d’une importance considérable. Tous les travaux réalisés en amont (qualité des raisins, déroulement de la fermentation alcoolique) et en aval (élevage, stabilisation et préparation du vin à son conditionnement) peuvent être affectés par son déroulement.Cependant, la fermentation malolactique reste bien souvent une étape de la vinification aléatoire et insuffisamment maîtrisée. Cet ouvrage est le premier travail de synthèse qui aborde à la fois les bases scientifiques fondamentales sur les bactéries lactiques du vin et le processus de fermentation malolactique, les développements récents de la recherche (dans sa première partie) et des situations rencontrées en production, au travers de nombreuses expérimentations et observations de terrain (dans sa seconde partie). Illustré de nombreux exemples précis et de protocoles détaillés, cet ouvrage s’adresse à tous les praticiens et professionnels du vin. Les œnologues, les producteurs, les laboratoires et les étudiants en œnologie y trouveront de nombreuses informations techniques leur permettant de mieux appréhender la complexité de la fermentation malolactique, d’optimiser son déroulement dans leur chai ainsi que les outils adaptés pour solutionner certaines situations problématiques précises. Les chercheurs y trouveront les applications pratiques de leurs travaux et des voies d’amélioration possibles afin de mieux répondre aux problématiques de terrain rencontrées au quotidien par les praticiens.
Book Synopsis Yeasts in Biotechnology by : Thalita Peixoto Basso
Download or read book Yeasts in Biotechnology written by Thalita Peixoto Basso and published by BoD – Books on Demand. This book was released on 2019-08-07 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a broad understanding of several ways in which yeasts can be applied to the biotechnology industry. The seven chapters are grouped into three sections (apart from the "Introduction" section). The Animal Nutrition section comprises two chapters dealing with the utilization of yeast as a probiotic for animal nutrition. The Food Industry section addresses the utilization of yeast in food products. Finally, the Industrial Bioproducts section deals with the development of new yeast platforms as cell factories for biochemical production.
Book Synopsis La fermentation malolactique dans les vins by : Vincent Renouf
Download or read book La fermentation malolactique dans les vins written by Vincent Renouf and published by . This book was released on 2013-10-16 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: La quatrième de couverture indique : " À chaque étape de l’élaboration du vin, le vinificateur n’est pas seul ; il cohabite avec d’invisibles « collègues » : les micro-organismes. Chaque vinificateur se doit de bien connaître les micro-organismes qui agissent dans son moût puis dans son vin, et de distinguer ceux qui peuvent être bénéfiques ou au contraire préjudiciables. Ces dernières années, les méthodes d’analyse génétique ont considérablement fait progresser la microbiologie du vin. La fermentation malolactique et les bactéries lactiques du vin ont été pleinement concernées par cet essor des connaissances scientifiques. La fermentation malolactique est une étape relativement récente dans le processus d’élaboration des vins, mais d’une importance considérable. Tous les travaux réalisés en amont (qualité des raisins, déroulement de la fermentation alcoolique) et en aval (élevage, stabilisation et préparation du vin à son conditionnement) peuvent être affectés par son déroulement.Cependant, la fermentation malolactique reste bien souvent une étape de la vinification aléatoire et insuffisamment maîtrisée. Cet ouvrage est le premier travail de synthèse qui aborde à la fois les bases scientifiques fondamentales sur les bactéries lactiques du vin et le processus de fermentation malolactique, les développements récents de la recherche (dans sa première partie) et des situations rencontrées en production, au travers de nombreuses expérimentations et observations de terrain (dans sa seconde partie). Illustré de nombreux exemples précis et de protocoles détaillés, cet ouvrage s’adresse à tous les praticiens et professionnels du vin. Les œnologues, les producteurs, les laboratoires et les étudiants en œnologie y trouveront de nombreuses informations techniques leur permettant de mieux appréhender la complexité de la fermentation malolactique, d’optimiser son déroulement dans leur chai ainsi que les outils adaptés pour solutionner certaines situations problématiques précises. Les chercheurs y trouveront les applications pratiques de leurs travaux et des voies d’amélioration possibles afin de mieux répondre aux problématiques de terrain rencontrées au quotidien par les praticiens."
Book Synopsis Annales de l'Institut national de la recherche agronomique by :
Download or read book Annales de l'Institut national de la recherche agronomique written by and published by . This book was released on 1958 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Bulletin de l'O.I.V. by : Office international de la vigne et du vin
Download or read book Bulletin de l'O.I.V. written by Office international de la vigne et du vin and published by . This book was released on 1979 with total page 1168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Microbiologie Appliquée À la Transformation Des Produits Agricoles by : Edmond Kayser
Download or read book Microbiologie Appliquée À la Transformation Des Produits Agricoles written by Edmond Kayser and published by . This book was released on 1921 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cumulated Index Medicus written by and published by . This book was released on 1966 with total page 1576 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Yeasts in Food and Beverages by : Amparo Querol
Download or read book Yeasts in Food and Beverages written by Amparo Querol and published by Springer Science & Business Media. This book was released on 2006-12-30 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.
Book Synopsis Elementary Chemical Reactor Analysis by : Rutherford Aris
Download or read book Elementary Chemical Reactor Analysis written by Rutherford Aris and published by Butterworth-Heinemann. This book was released on 2013-09-03 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: Elementary Chemical Reactor Analysis focuses on the processes, reactions, methodologies, and approaches involved in chemical reactor analysis, including stoichiometry, adiabatic reactors, external mass transfer, and thermochemistry. The publication first takes a look at stoichiometry and thermochemistry and chemical equilibrium. Topics include heat of formation and reaction, measurement of quantity and its change by reaction, concentration changes with a single reaction, rate of generation of heat by reaction, and equilibrium of simultaneous and heterogeneous reactions. The manuscript then offers information on reaction rates and the progress of reaction in time. Discussions focus on systems of first order reactions, concurrent reactions of low order, general irreversible reaction, variation of reaction rate with extent and temperature, and heterogeneous reaction rate expressions. The book examines the interaction of chemical and physical rate processes, continuous flow stirred tank reactor, and adiabatic reactors. Concerns include multistage adiabatic reactors, adiabatic stirred tank, stability and control of the steady state, mixing in the reactor, effective reaction rate expressions, and external mass transfer. The publication is a dependable reference for readers interested in chemical reactor analysis.
Download or read book Crystallization written by J W Mullin and published by Elsevier. This book was released on 2001-05-09 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the first publication of this definitive work nearly 40 years ago, this fourth edition has been completely rewritten. Crystallization is used at some stage in nearly all process industries as a method of production, purification or recovery of solid materials. Incorporating all the recent developments and applications of crystallization technology, Crystallization gives clear accounts of the underlying principles, a review of the past and current research themes and guidelines for equipment and process design. This new edition introduces and enlarges upon such subjects as: - Control and Separation of polymorphs and chiral crystals - Micro- and macro-mixing and the use of computer fluid dynamics - Seeding and secondary nucleation in batch crystallization processes - Incorporation of upstream and downstream requirements into design procedures for crystallization plant - Computer-aided molecular design and its use in crystal habit modifier selection Crystallization provides a comprehensive overview of the subject and will prove invaluable to all chemical engineers and industrial chemists in the process industries as well as crystallization workers and students in industry and academia. Crystallization is written with the precision and clarity of style that is John Mullin's hallmark - a special feature being the large number of appendices that provide relevant physical property data. - Covers all new developments and trends in crystallization - Comprehensive coverage of subject area
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 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.
Book Synopsis A Phonetic Dictionary of the English Language by : Hermann Michaelis
Download or read book A Phonetic Dictionary of the English Language written by Hermann Michaelis and published by . This book was released on 1913 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Dictionnaire des termes de médecine by : Henry Eugène de Méric
Download or read book Dictionnaire des termes de médecine written by Henry Eugène de Méric and published by . This book was released on 1899 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Microbiology by : Thomas J. Montville
Download or read book Food Microbiology written by Thomas J. Montville and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents issues in food microbiology.
Book Synopsis Wine and Tourism by : Marta Peris-Ortiz
Download or read book Wine and Tourism written by Marta Peris-Ortiz and published by Springer. This book was released on 2015-12-01 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to show how wine tourism can be used as a model for sustainable economic development, driving economic growth and social development in some locations. It will explore the interaction between tourism and viticulture in wine tourism destinations, while also explaining some of the repercussions of these activities. This book covers various topics including regional development, environmental management, sustainable viticulture, quality management in wineries and wine tourism routes among others. Wine tourism, which combines two important yet distinct economic activities (i.e., tourism and viticulture), has recently emerged as a new tourism product driven by tourists’ search for new experiences and wineries’ need to diversify their businesses and seek new revenue streams to boost sales. This new form of tourism, which typically takes place in rural areas and which combines wine production with tourist activities, is becoming important for such regions by providing a complementary income source. It provides a model for sustainable economic development for these regions, which for various reasons may otherwise struggle to develop. Featuring cases and business implications from various locations, this book provides an important source of knowledge—both theoretical and practical—suitable to academics, scholars, researchers, and practitioners in the tourism sector and the wine industry.
