Microencapsulation of Saccharomyces cerevisiae : Enhancing Antioxidant Activity in Sparkling Wine Production
Language: English
Published by LAP LAMBERT Academic Publishing, 2024
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 42.67
Quantity: 1 available
Add to basketItem description from seller
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. …
Seller Inventory # 9786208417048
- Title
- Microencapsulation of Saccharomyces cerevisiae : Enhancing Antioxidant Activity in Sparkling Wine Production
- Author
- Malika Assilova
- Publisher
- LAP LAMBERT Academic Publishing
- Publication year
- 2024
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 620841704X
- ISBN 13
- 9786208417048
- Item weight
- 96 grams
- Dimensions
- 220x150x4 mm
"Synopsis" may belong to another edition of this title.
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| Item | 7 to 10 business days | 5 to 7 business days |
|---|---|---|
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