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Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and storage conditions can result in sensory defects that significantly decrease wine quality. Although preventing wine defects is the best strategy, they are sometimes difficult to avoid. Therefore, when present, several fining agents or additives and technologies are available or being developed with different performances regarding their impact on wine quality. Wine stabilisation refers to removal and prevention strategies and treatments that limit visual, olfactory, gustatory, or tactile wine defects, as well as increase wine safety and stability through fining and the application of different operations carried out in wineries (filtration, pasteurisation, electrodialysis, and cold stabilisation) and the use of emerging technologies (electron-beam irradiation, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light). Future trends in this field involve using more sustainable and environmentally friendly fining agents and technologies and developing treatments with better performance and specificity.

Technology: general issues --- Chemical engineering --- triazole pesticides --- wine --- fermentation --- sensory analysis --- flavor components --- oxidation --- membrane contactor --- polymeric pigments --- mannoproteins --- mouthfeel --- astringency --- subquality --- colour --- pressing --- extended maceration --- Sangiovese --- ladybird taint --- methoxypyrazines --- wine quality --- wine faults --- grape quality --- yeasts --- non-Saccharomyces --- off-smells --- volatile acidity --- ethylphenols --- pyranoanthocyanins --- pH control --- bioprotection --- amino acid --- yeast --- sulfur --- aroma --- aging --- QDA --- glutathione --- sulfur dioxide --- hydrolysable tannins --- light-struck taste --- storage --- white wine --- wine oxidation --- browning --- light exposure --- tannins --- reductive aromas --- atypical aging --- preventive measures --- corrective solutions --- 2,4,6-Trichloroanisole (TCA) --- ADSI cork powder --- fining agent --- phenolic profile --- chromatic characteristics --- volatile profile

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• Reference Manager
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Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and storage conditions can result in sensory defects that significantly decrease wine quality. Although preventing wine defects is the best strategy, they are sometimes difficult to avoid. Therefore, when present, several fining agents or additives and technologies are available or being developed with different performances regarding their impact on wine quality. Wine stabilisation refers to removal and prevention strategies and treatments that limit visual, olfactory, gustatory, or tactile wine defects, as well as increase wine safety and stability through fining and the application of different operations carried out in wineries (filtration, pasteurisation, electrodialysis, and cold stabilisation) and the use of emerging technologies (electron-beam irradiation, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light). Future trends in this field involve using more sustainable and environmentally friendly fining agents and technologies and developing treatments with better performance and specificity.

triazole pesticides --- wine --- fermentation --- sensory analysis --- flavor components --- oxidation --- membrane contactor --- polymeric pigments --- mannoproteins --- mouthfeel --- astringency --- subquality --- colour --- pressing --- extended maceration --- Sangiovese --- ladybird taint --- methoxypyrazines --- wine quality --- wine faults --- grape quality --- yeasts --- non-Saccharomyces --- off-smells --- volatile acidity --- ethylphenols --- pyranoanthocyanins --- pH control --- bioprotection --- amino acid --- yeast --- sulfur --- aroma --- aging --- QDA --- glutathione --- sulfur dioxide --- hydrolysable tannins --- light-struck taste --- storage --- white wine --- wine oxidation --- browning --- light exposure --- tannins --- reductive aromas --- atypical aging --- preventive measures --- corrective solutions --- 2,4,6-Trichloroanisole (TCA) --- ADSI cork powder --- fining agent --- phenolic profile --- chromatic characteristics --- volatile profile

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with special emphasis from a biotechnological perspective, may need to be implemented to move towards a circular model that will confer environmental sustainability. In this book, the analysis and optimization of some examples of food and bioproduct processes, as well as development of innovative and emerging food and byproducts processing methods, are considered. Valorization, bioprocessing, and biorefining of food-industry-based streams, the role of industrial microorganisms, the isolation of high added-value compounds, applications of the resulting bio-based chemicals in food manufacturing, novel food formulations, among others, are addressed.

Research & information: general --- vinegar --- wine --- acetification --- bioprocesses --- experimental design --- polynomial modelling --- black-box models --- eggplant --- anthocyanins --- natural colorants --- bioactivity --- wheat --- germ --- wheat byproducts --- agglutinin --- WGA --- toxicity --- glycosylation --- N-Acetylglucosamine --- GlcNAc --- carbohydrate --- bioreactor systems --- optimization --- kombucha tea --- microbial diversity --- bacterial cellulose --- Komagataeibacter xylinus --- repetitive elements sequence-based rep-PCR --- typing --- basil --- design of experiments --- valorization strategies --- chicken breast fillets --- color --- cooking loss --- cooking temperature --- cooking time --- microbiological safety --- shear force --- sous vide cooking --- TBARS --- sourdough --- yeasts --- lactic acid bacteria --- bioactive compounds --- exopolysaccharides --- antifungal activity --- pectinase immobilization --- nylon 6/6 carrier --- pectinolytic activity --- reusability --- stability --- lactic fermentation --- functional beverages --- volatile compounds --- antioxidant activity --- jackfruit --- jackfruit processing --- by-products --- extraction methods --- phenolic compounds --- pectin --- emerging technologies --- innovative technologies --- functional ingredients --- olive oil extraction --- microbial consortium --- phenols --- functional foods --- compostable bioplastics --- coatings --- contact angle --- grease resistance --- paper --- WVTR --- LED --- foams --- cellulose --- natural fibers --- mechanical properties --- microstructure --- sparkling wine --- protein --- interact omics --- amino acid metabolism --- yeast --- GO terms --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with special emphasis from a biotechnological perspective, may need to be implemented to move towards a circular model that will confer environmental sustainability. In this book, the analysis and optimization of some examples of food and bioproduct processes, as well as development of innovative and emerging food and byproducts processing methods, are considered. Valorization, bioprocessing, and biorefining of food-industry-based streams, the role of industrial microorganisms, the isolation of high added-value compounds, applications of the resulting bio-based chemicals in food manufacturing, novel food formulations, among others, are addressed.

Research & information: general --- vinegar --- wine --- acetification --- bioprocesses --- experimental design --- polynomial modelling --- black-box models --- eggplant --- anthocyanins --- natural colorants --- bioactivity --- wheat --- germ --- wheat byproducts --- agglutinin --- WGA --- toxicity --- glycosylation --- N-Acetylglucosamine --- GlcNAc --- carbohydrate --- bioreactor systems --- optimization --- kombucha tea --- microbial diversity --- bacterial cellulose --- Komagataeibacter xylinus --- repetitive elements sequence-based rep-PCR --- typing --- basil --- design of experiments --- valorization strategies --- chicken breast fillets --- color --- cooking loss --- cooking temperature --- cooking time --- microbiological safety --- shear force --- sous vide cooking --- TBARS --- sourdough --- yeasts --- lactic acid bacteria --- bioactive compounds --- exopolysaccharides --- antifungal activity --- pectinase immobilization --- nylon 6/6 carrier --- pectinolytic activity --- reusability --- stability --- lactic fermentation --- functional beverages --- volatile compounds --- antioxidant activity --- jackfruit --- jackfruit processing --- by-products --- extraction methods --- phenolic compounds --- pectin --- emerging technologies --- innovative technologies --- functional ingredients --- olive oil extraction --- microbial consortium --- phenols --- functional foods --- compostable bioplastics --- coatings --- contact angle --- grease resistance --- paper --- WVTR --- LED --- foams --- cellulose --- natural fibers --- mechanical properties --- microstructure --- sparkling wine --- protein --- interact omics --- amino acid metabolism --- yeast --- GO terms --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The world population is expected to reach almost 10,000 million in 2050, so, it is necessary to use our resources efficiently: to produce more food using less land and pollute less, to optimize the production and use of biomass from diversified resources. For this, new approaches and processes, with special emphasis from a biotechnological perspective, may need to be implemented to move towards a circular model that will confer environmental sustainability. In this book, the analysis and optimization of some examples of food and bioproduct processes, as well as development of innovative and emerging food and byproducts processing methods, are considered. Valorization, bioprocessing, and biorefining of food-industry-based streams, the role of industrial microorganisms, the isolation of high added-value compounds, applications of the resulting bio-based chemicals in food manufacturing, novel food formulations, among others, are addressed.

vinegar --- wine --- acetification --- bioprocesses --- experimental design --- polynomial modelling --- black-box models --- eggplant --- anthocyanins --- natural colorants --- bioactivity --- wheat --- germ --- wheat byproducts --- agglutinin --- WGA --- toxicity --- glycosylation --- N-Acetylglucosamine --- GlcNAc --- carbohydrate --- bioreactor systems --- optimization --- kombucha tea --- microbial diversity --- bacterial cellulose --- Komagataeibacter xylinus --- repetitive elements sequence-based rep-PCR --- typing --- basil --- design of experiments --- valorization strategies --- chicken breast fillets --- color --- cooking loss --- cooking temperature --- cooking time --- microbiological safety --- shear force --- sous vide cooking --- TBARS --- sourdough --- yeasts --- lactic acid bacteria --- bioactive compounds --- exopolysaccharides --- antifungal activity --- pectinase immobilization --- nylon 6/6 carrier --- pectinolytic activity --- reusability --- stability --- lactic fermentation --- functional beverages --- volatile compounds --- antioxidant activity --- jackfruit --- jackfruit processing --- by-products --- extraction methods --- phenolic compounds --- pectin --- emerging technologies --- innovative technologies --- functional ingredients --- olive oil extraction --- microbial consortium --- phenols --- functional foods --- compostable bioplastics --- coatings --- contact angle --- grease resistance --- paper --- WVTR --- LED --- foams --- cellulose --- natural fibers --- mechanical properties --- microstructure --- sparkling wine --- protein --- interact omics --- amino acid metabolism --- yeast --- GO terms --- n/a