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Yeasts in the Production of Wine

Overview of attention for book
Yeasts in the Production of Wine
Springer New York

Table of Contents

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    Book Overview
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    Chapter 1 Yeast Ecology of Wine Production
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    Chapter 2 Yeasts and Their Metabolic Impact on Wine Flavour
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    Chapter 3 Detection, Quantification, and Identification of Yeast in Winemaking
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    Chapter 4 New Insights Into Wine Yeast Diversities
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    Chapter 5 Gene Expression in Yeasts During Wine Fermentation
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    Chapter 6 Yeast 2.0 – Synthetic Genome Engineering Pioneers New Possibilities for Wine Yeast Research
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    Chapter 7 Yeasts in Botrytized Wine Making
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    Chapter 8 Production and Utilisation of Yeast Biomass for Wine Fermentation
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    Chapter 9 Kinetics and Control of Alcoholic Fermentation During Wine Production
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    Chapter 10 Genetic Improvement of Wine Yeasts
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    Chapter 11 Wine Yeasts and Consumer Health
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    Chapter 12 Spoilage Yeasts in Wine Production
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    Chapter 13 Yeasts and Sparkling Wine Production
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    Chapter 14 Yeasts Associated With Biological Ageing of Fortified Wines
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    Chapter 15 Yeasts in Fruit Wine Fermentation
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    Chapter 16 Yeasts Associated With the Production of Distilled Alcoholic Beverages
Attention for Chapter 14: Yeasts Associated With Biological Ageing of Fortified Wines
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Chapter title
Yeasts Associated With Biological Ageing of Fortified Wines
Chapter number 14
Book title
Yeasts in the Production of Wine
Published by
Springer, New York, NY, January 2019
DOI 10.1007/978-1-4939-9782-4_14
Book ISBNs
978-1-4939-9780-0, 978-1-4939-9782-4
Authors

Tahía Benítez, Ana M. Rincón, Antonio C. Codón

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