المؤلفون: Ye Zhang, Chun Hao Chang, Xue Hai Fan, Ting Ting Zuo, Ziwei Jiao

المصدر: Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)

مصطلحات موضوعية: Ice wine fermentation dynamics, Glucose supplementation, Sugar concentration, Yeast assimilable nitrogen, Volatile compounds, Medicine, Science

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2045-2322

URL الوصول: https://doaj.org/article/cef33f70b4a647418ea8b3bd3ca7b501

المؤلفون: Fang Zhang, Jing Zhang, Yue Sun

المصدر: Food Chemistry: X, Vol 23, Iss , Pp 101525- (2024)

مصطلحات موضوعية: Wine fermentation, CECA, Nontargeted metabolomics, Flavor compounds, Sensory properties, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524004127; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/31e42aab9a40417ba5271af2d2b12add

المؤلفون: ZOU Yuting, HE Zihan, XU Bitao, CHEN Lanchai, ZHANG Qing

المصدر: Shipin Kexue, Vol 45, Iss 10, Pp 108-117 (2024)

مصطلحات موضوعية: jiuqu, enzyme-producing microorganism, saccharomycopsis fibuligera, rice wine fermentation, volatile compounds, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-10-013.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/ec58128eb9354cc1a65e57a4ed53101b

المؤلفون: James Nelson, Robert Coleman, Patrick Gravesen, Michael Silacci, Alaina Velasquez, Kimberlee Marinelli, Roger Boulton

المصدر: Fermentation, Vol 11, Iss 1, p 4 (2024)

مصطلحات موضوعية: wine fermentation, modeling, incomplete and sluggish fermentation, Industry 4.0, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2311-5637/11/1/4; https://doaj.org/toc/2311-5637

URL الوصول: https://doaj.org/article/acbd61b13fb24958892ffbfa84e1e28a

المؤلفون: Francesco Tedesco, Rocchina Pietrafesa, Gabriella Siesto, Carmen Scieuzo, Rosanna Salvia, Patrizia Falabella, Angela Capece

المصدر: Beverages, Vol 10, Iss 4, p 105 (2024)

مصطلحات موضوعية: chitosan, non-Saccharomyces yeasts, sulphur dioxide wine fermentation, cell viability, Nutrition. Foods and food supply, TX341-641, Nutritional diseases. Deficiency diseases, RC620-627

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2306-5710/10/4/105; https://doaj.org/toc/2306-5710

URL الوصول: https://doaj.org/article/ccb42058f0df491e9c7d4f5ebff3d257

المؤلفون: Mengrui Wang, Chunhe Gu, Ziqing Chang, Junxia Chen, Junping Zhou, Mingzhe Yue, Fei Liu, Zhen Feng

المصدر: Fermentation, Vol 10, Iss 11, p 539 (2024)

مصطلحات موضوعية: Saccharomyces cerevisiae, fruit wine fermentation, nutritional consumption, growth kinetics, ethanol production, alcoholic fermentation, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2311-5637/10/11/539; https://doaj.org/toc/2311-5637

URL الوصول: https://doaj.org/article/0cd9ec9a73e94a67a7b9a53087b9a98a

المؤلفون: Rodríguez-Moimenta, Artai, Minebois, Romain, Ramírez-Aroca, Lainy, Querol, Amparo, Balsa-Canto, Eva

المساهمون: Ministerio de Ciencia e Innovación (España), European Commission, Xunta de Galicia

مصطلحات موضوعية: Biotechnology industry, Digital twins, Fermentation processes, Modelling wine fermentation, Secondary metabolites, Multi-objective optimisation, Industria biotecnológica, Gemelos digitales, Proceso de fermentación, Modelado fermentación vino, Metabolitos secundarios, Optimización multiobjetivo

Relation: #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PLEC2021-007827/ES/DTWINE2021 - Digital Twins to optimize energy efficiency and product quality in WINEries/; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-126380OB-C31/ES/OPTIMIZACION DE FERMENTACIONES VINICAS SOSTENIBLES A TRAVES DE APROXIMACIONES INNOVADORAS: BIODIVERSIDAD DE LEVADURAS./; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-126380OB-C32/ES/OPTIMIZACION DE FERMENTACIONES VINICAS SOSTENIBLES A TRAVES DE APROXIMACIONES INNOVADORAS: DISEÑO BASADO EN MODELOS/; Sí; Actas del III Simposio Conjunto de los Grupos Temáticos de CEA: 51-55 (2024); http://hdl.handle.net/10261/355928

الاتاحة: http://hdl.handle.net/10261/355928

المؤلفون: Zhang, Wenwen, Weng, Peifang, Wu, Zufang

المصدر: British Food Journal, 2020, Vol. 125, Issue 6, pp. 1985-2001.

URL الوصول: http://www.emeraldinsight.com/doi/10.1108/BFJ-06-2020-0510

المؤلفون: Yi-Lin Ge, Nong-Yu Xia, Ya-Chen Wang, Hua-Lin Zhang, Wei-Ming Yang, Chang-Qing Duan, Qiu-Hong Pan

المصدر: Molecules, Vol 29, Iss 14, p 3250 (2024)

مصطلحات موضوعية: dry red wines, aroma profiles, cold soak, wine fermentation, bottle storage, Organic chemistry, QD241-441

وصف الملف: electronic resource

Relation: https://www.mdpi.com/1420-3049/29/14/3250; https://doaj.org/toc/1420-3049

URL الوصول: https://doaj.org/article/a31df932ea644b56a867acdc2dcce3f9

المؤلفون: Marin Berovic

المصدر: Fermentation, Vol 10, Iss 6, p 312 (2024)

مصطلحات موضوعية: redox potential, wine fermentation monitoring and control, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2311-5637/10/6/312; https://doaj.org/toc/2311-5637

URL الوصول: https://doaj.org/article/f9564b8174b448a9b0cbff631a26fced

المؤلفون: Colucci, Renato, López de la Cruz, Javier

المساهمون: Universidad de Sevilla. Departamento de Ecuaciones Diferenciales y Análisis Numérico, Universidad de Sevilla. FQM314: Análisis Estocástico de Sistemas Diferenciales

مصطلحات موضوعية: Wine fermentation, dry wine, sweet wine, asymptotic dynamics, qualitative behaviour of solutions

Relation: Communications on pure and applied analysis, 19 (4), 2015-2034.; https://dx.doi.org/10.3934/cpaa.2020089; https://idus.us.es/handle//11441/153503

الاتاحة: https://idus.us.es/handle//11441/153503

المؤلفون: Francesca N., Naselli V., Prestianni R., Pirrone A., Viola E., Guzzon R., Settanni L., Maggio A., Vaglica A., Bruno M., Gristina L., Oliva D., Ferranti G., Notarbartolo G., Alfonzo A., Moschetti G.

المساهمون: Francesca N., Naselli V., Prestianni R., Pirrone A., Viola E., Guzzon R., Settanni L., Maggio A., Vaglica A., Bruno M., Gristina L., Oliva D., Ferranti G., Notarbartolo G., Alfonzo A., Moschetti G.

مصطلحات موضوعية: Candida oleophila, Honey, Starmerella bacillari, Starmerella lactis-Condensi, Sugar-rich matrix, Wine fermentation aroma

Relation: volume:57; numberofpages:12; journal:FOOD BIOSCIENCE; https://hdl.handle.net/10447/621409; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85181237640

الاتاحة: https://hdl.handle.net/10447/621409
https://doi.org/10.1016/j.fbio.2023.103500

المؤلفون: de Guidi, Irene, Serre, Céline, Noble, Jessica, Ortiz-Julien, Anne, Blondin, Bruno, Le Gr As, Jean-Luc

المساهمون: Sciences Pour l'Oenologie (SPO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM), Lallemand SAS

المصدر: ISSN: 1567-1356.

مصطلحات موضوعية: QTL Saccharomyces cerevisiae wine fermentation yeast aroma H 2 S ZWF1 ZRT2, QTL, Saccharomyces cerevisiae, wine, fermentation, yeast, aroma, H 2 S, ZWF1, ZRT2, [SDV]Life Sciences [q-bio]

Relation: info:eu-repo/semantics/altIdentifier/pmid/38124683; PUBMED: 38124683; WOS: 001138830900001

الاتاحة: https://hal.inrae.fr/hal-04573505
https://hal.inrae.fr/hal-04573505v1/document
https://hal.inrae.fr/hal-04573505v1/file/2024_De_Guidi_FEMS.pdf
https://doi.org/10.1093/femsyr/foad050

المؤلفون: Maria-Evangelia Filippousi, Ioanna Chalvantzi, Athanasios Mallouchos, Ioannis Marmaras, Georgios Banilas, Aspasia Nisiotou

المصدر: Foods, Vol 13, Iss 7, p 1061 (2024)

مصطلحات موضوعية: non- Saccharomyces, wine fermentation, yeast starter cultures, Hanseniaspora opuntiae, wine chemical profile, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/13/7/1061; https://doaj.org/toc/2304-8158; https://doaj.org/article/223c077bc76e42eda677c2e91c503889

الاتاحة: https://doi.org/10.3390/foods13071061
https://doaj.org/article/223c077bc76e42eda677c2e91c503889

المؤلفون: James Nelson, Roger Boulton

المصدر: Fermentation, Vol 10, Iss 6, p 269 (2024)

مصطلحات موضوعية: wine fermentation, modeling, parameter estimation, Fermentation industries. Beverages. Alcohol, TP500-660

Relation: https://www.mdpi.com/2311-5637/10/6/269; https://doaj.org/toc/2311-5637; https://doaj.org/article/6750aff2e3a14649aa20f53a64071950

الاتاحة: https://doi.org/10.3390/fermentation10060269
https://doaj.org/article/6750aff2e3a14649aa20f53a64071950

المؤلفون: Contreras Ruiz, Alba, Minebois, Romain, AlonsoDel Real, Javier, Barrio, Eladio, Querol, Amparo

المساهمون: Ministerio de Ciencia, Innovación y Universidades (España), Ministerio de Ciencia e Innovación (España), Agencia Estatal de Investigación (España), European Commission, Barrio, Eladio, Querol, Amparo, Consejo Superior de Investigaciones Científicas https://ror.org/02gfc7t72

مصطلحات موضوعية: Saccharomyces, Wine fermentation, Metabolism, wine yeast, fermentation

وصف الملف: application/pdf

Relation: #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-126380OB-C31/ES/OPTIMIZACION DE FERMENTACIONES VINICAS SOSTENIBLES A TRAVES DE APROXIMACIONES INNOVADORAS: BIODIVERSIDAD DE LEVADURAS./; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-126380OB-C33/ES/OPTIMIZACION DE FERMENTACIONES VINICAS SOSTENIBLES A TRAVES DE APROXIMACIONES INNOVADORAS: ANALISIS MULTI-OMICO/; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX 2021-001189-S; Microbial biotechnology; Publisher's version; The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1111/1751-7915.14476; https://doi.org/10.1111/1751-7915.14476; Sí; Microbial Biotechnology 17(5): e14476 (2024); CEX2021-001189-S; http://hdl.handle.net/10261/360663; 2-s2.0-85194388316; https://api.elsevier.com/content/abstract/scopus_id/85194388316

الاتاحة: http://hdl.handle.net/10261/360663
https://doi.org/10.1111/1751-7915.14476
https://api.elsevier.com/content/abstract/scopus_id/85194388316

المؤلفون: Aspasia Nisiotou, Emanouela Gyftogianni, Georgios Banilas

المصدر: Microbiology Research, Vol 13, Iss 3, Pp 643-654 (2022)

مصطلحات موضوعية: non-Saccharomyces yeasts, wine fermentation, genotyping, molecular fingerprinting, RAPD, TRtRNA, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2036-7481/13/3/46; https://doaj.org/toc/2036-7481

URL الوصول: https://doaj.org/article/95c7d7726ee64785a1554d6df37c8fe7

المؤلفون: Yabo, Agustín Gabriel, Casenave, Céline

المساهمون: Mathématiques, Informatique et STatistique pour l'Environnement et l'Agronomie (MISTEA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), IFAC, ANR-18-CE10-0013,STARWINE,Stratégies de contrôle en temps réel de la production d'arômes en fermentation œnologique(2018)

المصدر: 22nd World Congress of the International Federation of Automatic Control (IFAC World Congress)
https://hal.science/hal-03915507
22nd World Congress of the International Federation of Automatic Control (IFAC World Congress), IFAC, Jul 2023, Yokohama, Japan
https://www.ifac2023.org/

مصطلحات موضوعية: wine, aroma, wine fermentation, sustainable wine, temperature profile, [INFO.INFO-AU]Computer Science [cs]/Automatic Control Engineering, [MATH.MATH-OC]Mathematics [math]/Optimization and Control [math.OC], [SDV.IDA]Life Sciences [q-bio]/Food engineering

جغرافية الموضوع: Yokohama, Japan

الاتاحة: https://hal.science/hal-03915507
https://hal.science/hal-03915507v2/document
https://hal.science/hal-03915507v2/file/Starwine_IFAC.pdf

المؤلفون: Ruirui Li, Danping Feng, Hui Wang, Zhong Zhang, Na Li, Yue Sun

المصدر: Frontiers in Microbiology, Vol 14 (2023)

مصطلحات موضوعية: non-Saccharomyces, diversity, wine fermentation, molecular fingerprinting, TRtRNA, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2023.1253969/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/d2f0e0d06bfa4a61a897c8525f120bc5

المؤلفون: Max Torrellas, Rocchina Pietrafesa, Aroa Ferrer-Pinós, Angela Capece, Emilia Matallana, Agustín Aranda

المصدر: Frontiers in Microbiology, Vol 14 (2023)

مصطلحات موضوعية: non-Saccharomyces yeasts, sucrose, invertase, hydrolysis, bioreactor, wine fermentation, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2023.1209940/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/c893bf4f9d114a45ad4752bda66fb7ab