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Microencapsulation of Saccharomyces cerevisiae: Enhancing Antioxidant Activity in Sparkling Wine Production - Softcover
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This monograph explores the application of microencapsulation as an innovative method for enhancing the functional properties of yeast Saccharomyces cerevisiae in sparkling wine production. The study focuses on the use of sodium alginate and composite matrices to immobilize yeast cells, ensuring their viability and activity during secondary fermentation. Emphasis is placed on the antioxidant properties of microencapsulated yeast, which contribute to improved wine quality by protecting against oxidative stress. The research also evaluates the efficiency of various encapsulation techniques, their impact on fermentation kinetics, and the resulting sensory characteristics of sparkling wine. Findings demonstrate that microencapsulation not only preserves yeast functionality but also supports sustainable winemaking practices by enhancing process stability and product quality. This work is intended for researchers, winemakers, and industry professionals seeking advanced biotechnological solutions in enology.
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Microencapsulation of Saccharomyces cerevisiae
Verlag:
LAP LAMBERT Academic Publishing Dez 2024, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
Neu
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Taschenbuch. Zustand: Neu. Neuware -This monograph explores the application of microencapsulation as an innovative method for enhancing the functional properties of yeast Saccharomyces cerevisiae in sparkling wine production. The study focuses on the use of sodium alginate and composite matrices to immobilize yeast cells, ensuring their viability and activity during secondary fermentation. Emphasis is placed on the antioxidant properties of microencapsulated yeast, which contribute to improved wine quality by protecting against oxidative stress. The research also evaluates the efficiency of various encapsulation techniques, their impact on fermentation kinetics, and the resulting sensory characteristics of sparkling wine. Findings demonstrate that microencapsulation not only preserves yeast functionality but also supports sustainable winemaking practices by enhancing process stability and product quality. This work is intended for researchers, winemakers, and industry professionals seeking advanced biotechnological solutions in enology.Books on Demand GmbH, Überseering 33, 22297 Hamburg 52 pp. Englisch. Bestandsnummer des Verkäufers 9786208417048
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Microencapsulation of Saccharomyces cerevisiae
Verlag:
LAP LAMBERT Academic Publishing Dez 2024, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
Neu
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Anbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Deutschland
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Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 52 pp. Englisch. Bestandsnummer des Verkäufers 9786208417048
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Microencapsulation of Saccharomyces cerevisiae : Enhancing Antioxidant Activity in Sparkling Wine Production
Verlag:
LAP LAMBERT Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
Neu
Taschenbuch
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Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This monograph explores the application of microencapsulation as an innovative method for enhancing the functional properties of yeast Saccharomyces cerevisiae in sparkling wine production. The study focuses on the use of sodium alginate and composite matrices to immobilize yeast cells, ensuring their viability and activity during secondary fermentation. Emphasis is placed on the antioxidant properties of microencapsulated yeast, which contribute to improved wine quality by protecting against oxidative stress. The research also evaluates the efficiency of various encapsulation techniques, their impact on fermentation kinetics, and the resulting sensory characteristics of sparkling wine. Findings demonstrate that microencapsulation not only preserves yeast functionality but also supports sustainable winemaking practices by enhancing process stability and product quality. This work is intended for researchers, winemakers, and industry professionals seeking advanced biotechnological solutions in enology. Bestandsnummer des Verkäufers 9786208417048
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Microencapsulation of Saccharomyces cerevisiae: Enhancing Antioxidant Activity in Sparkling Wine Production
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LAP LAMBERT Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
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Microencapsulation of Saccharomyces cerevisiae: Enhancing Antioxidant Activity in Sparkling Wine Production
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LAP LAMBERT Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
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Microencapsulation of Saccharomyces cerevisiae: Enhancing Antioxidant Activity in Sparkling Wine Production
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LAP LAMBERT Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
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Microencapsulation of Saccharomyces cerevisiae: Enhancing Antioxidant Activity in Sparkling Wine Production
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LAP LAMBERT Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
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Microencapsulation of Saccharomyces cerevisiae: Enhancing Antioxidant Activity in Sparkling Wine Production
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LAP LAMBERT Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
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Microencapsulation of Saccharomyces cerevisiae: Enhancing Antioxidant Activity in Sparkling Wine Production
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LAP LAMBERT Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
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Microencapsulation of Saccharomyces cerevisiae (Paperback)
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LAP Lambert Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
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Paperback. Zustand: new. Paperback. This monograph explores the application of microencapsulation as an innovative method for enhancing the functional properties of yeast Saccharomyces cerevisiae in sparkling wine production. The study focuses on the use of sodium alginate and composite matrices to immobilize yeast cells, ensuring their viability and activity during secondary fermentation. Emphasis is placed on the antioxidant properties of microencapsulated yeast, which contribute to improved wine quality by protecting against oxidative stress. The research also evaluates the efficiency of various encapsulation techniques, their impact on fermentation kinetics, and the resulting sensory characteristics of sparkling wine. Findings demonstrate that microencapsulation not only preserves yeast functionality but also supports sustainable winemaking practices by enhancing process stability and product quality. This work is intended for researchers, winemakers, and industry professionals seeking advanced biotechnological solutions in enology. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Bestandsnummer des Verkäufers 9786208417048
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