Titlebook: Biology of Microorganisms on Grapes, in Must and in Wine; Helmut K?nig,Gottfried Unden,Jürgen Fr?hlich Book 20091st edition Springer-Verla

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Kompendium Tracheotomie und Atemwegecontribution of yeast to the varietal aromas of certain varieties. Ongoing research is dealing with the sulphur metabolism of lactic acid bacteria during malolactic fermentation of wine and provides an insight into their contribution on the use and formation of sulphur compounds..This chapter gives

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F?rderung und Erhalt von Gesundheite varieties and their respective products in various concentrations. Yet, the highest amounts were detected in red grapes and respective wines..Beside antioxidative effects polyphenols also show antimicrobial effects. These have been proven for several polyphenols, above all for trans-resveratrol. T

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uding metabolism, membrane transport, and regulation. These different stages of wine research were determined by the scientific methods that were known and available at the respective time. The recent “molecula978-3-540-85463-0

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https://doi.org/10.1007/978-3-540-32878-0Pyroglutamic acid (5-oxoproline, 5-pyrrolidone-2-carboxylic acid, PCA) has been recently detected in a broad range of wine samples. Its can be converted to pyroglutamic acid ethyl ester during must fermentation. The isolation and identification as well as the degradation and conversion by yeasts is described. Health aspects are also discussed.

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Pyroglutamic Acid: A Novel Compound in WinesPyroglutamic acid (5-oxoproline, 5-pyrrolidone-2-carboxylic acid, PCA) has been recently detected in a broad range of wine samples. Its can be converted to pyroglutamic acid ethyl ester during must fermentation. The isolation and identification as well as the degradation and conversion by yeasts is described. Health aspects are also discussed.

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