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Microencapsulation of Saccharomyces cerevisiae: Enhancing Antioxidant Activity in Sparkling Wine Production - Tapa blanda
Sinopsis
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: Enhancing Antioxidant Activity in Sparkling Wine Production
Publicado por
LAP LAMBERT Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
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Microencapsulation of Saccharomyces cerevisiae (Paperback)
Publicado por
LAP Lambert Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
Nuevo
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Librería: Grand Eagle Retail, Mason, OH, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: 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 multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9786208417048
Cantidad disponible: 1 disponibles
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Microencapsulation of Saccharomyces cerevisiae: Enhancing Antioxidant Activity in Sparkling Wine Production
Publicado por
LAP LAMBERT Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
Nuevo
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Microencapsulation of Saccharomyces cerevisiae: Enhancing Antioxidant Activity in Sparkling Wine Production
Publicado por
LAP LAMBERT Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
Nuevo
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Microencapsulation of Saccharomyces cerevisiae: Enhancing Antioxidant Activity in Sparkling Wine Production
Publicado por
LAP LAMBERT Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
Nuevo
Tapa blanda
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Microencapsulation of Saccharomyces cerevisiae
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LAP LAMBERT Academic Publishing Dez 2024, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
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Microencapsulation of Saccharomyces cerevisiae: Enhancing Antioxidant Activity in Sparkling Wine Production
Publicado por
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
Publicado por
LAP LAMBERT Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
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Microencapsulation of Saccharomyces cerevisiae (Paperback)
Publicado por
LAP Lambert Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
Nuevo
Paperback
Librería: AussieBookSeller, Truganina, VIC, Australia
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: 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 Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Nº de ref. del artículo: 9786208417048
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Microencapsulation of Saccharomyces cerevisiae (Paperback)
Publicado por
LAP Lambert Academic Publishing, 2024
ISBN 10: 620841704X
ISBN 13: 9786208417048
Nuevo
Paperback
Librería: CitiRetail, Stevenage, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: 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. Nº de ref. del artículo: 9786208417048
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