Advances in Grape and Wine Biotechnology
Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the develop...
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| Formato: | Libro |
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IntechOpen
2011
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=4007482&site=ehost-live header: @attributes: shortDbName: nlebk uiTerm: 4007482 longDbName: eBook Collection (EBSCOhost) uiTag: AN controlInfo: bkinfo: btl: Advances in Grape and Wine Biotechnology aug: au: Antonio Morata Iris Loira isbn: 9781789846126 9781789856996 imageinfo: pubinfo: dt: @attributes: year: 2011 month: 01 day: 01 dtAvail: @attributes: year: 2024 month: 10 day: 04 pub: IntechOpen pubContract: Intech Open place: London, United Kingdom price: 0.01 limitsGroup: maxCheckoutDays: 1500 pda: N printPagesOffline: 100 printPagesOnline: 100 previewPages: 10000 prePubGroup: dewey: @attributes: class: 634.8 item: 634 .8 lc: @attributes: class: SB388 item: SB 388 artinfo: ui: 4007482 1454132124 formats: fmt: @attributes: type: EB doid: NL$4007482$PDF caption: PDF download: Y tig: atl: Advances in Grape and Wine Biotechnology ptl: Advances in Grape and Wine Biotechnology aug: au: Antonio Morata Iris Loira su: Wine Grapes sug: subj: TECHNOLOGY & ENGINEERING / Agriculture / Enology & Viticulture Wine Grapes ab: Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals. MENTION SPÉCIALE DE L'OIV 2020 OIV SPECIAL MENTION pubtype: eBook doctype: Book ougenre: Book language: English copyright: @attributes: flag: N copyrightText: holdings: @attributes: islocal: N |
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