Download or read book An Analysis of Acetic Acid in Stuck and Sluggish Fermentations written by Joel Christopher Mann and published by . This book was released on 2004 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sources of Acetic and Other Fatty Acids and Their Role in Sluggish and Stuck Red Wine Fermentations written by Wessel Johannes Du Toit and published by . This book was released on 2000 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Observations on the Production of Vinegar in Cellars written by William Bradford Alwood and published by . This book was released on 1901 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Identification of Vineyard and Winery Bacteria and Their Impact on Problematic Fermentations written by Emily Wiemer and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: In 2013 one winery requested assistance in identifying inhibitory microbes from their wines that had high populations of acetic and lactic acid bacteria. This work continued that analysis of inhibitory bacteria from wines. In response to an open request Californian winemakers submitted samples of problematic juices and arrested or sluggish wines in 2014 and 2015. Juices and wines were plated on a general enriching medium, 1/2 MRS agar, to identify viable bacterial species present in the samples. All juices and 25% of the wines had bacterial contamination including Gluconobacter, Acetobacter, and Lactobacillus species. The 2014 vintage yielded increased rates of problematic fermentations, and 127 wines were sent in from 40 wineries. 12% of these wineshad culturable problematic bacteria including three species of acetic acid bacteria, two Lactobacillus species, and one Pediococcus isolate. 87 wines from 18 wineries were received from the 2015 vintage, of which four contained culturable acetic and lactic acid bacteria. Additionally, in 2015, vineyard and must samples were taken on-site from three wineries that had submitted samples in previous years to determine if the bacteria were coming from their source vineyards or were residents of the winery. Bacteria were cultured and isolated from samples and identified using 16S ribosomal DNA sequencing. Additionally, bacteria isolates were tested for their potential to induce the [GAR+] prion, a metabolic adaptation in yeast that can contribute to slow or stuck fermentation. Of the seven vineyards sampled, four contained five distinct lactic acid bacteria species. Fermentations sampled showed a higher incidence of acetic acid bacteria that appeared within the first three days of fermentation along with a lower incidence of lactic acid bacteria. Results support the hypotheses that problematic bacteria are persisting in wineries from vintage to vintage and that some organisms are harbored on grapes in the vineyard. The bacteria isolated and identified from stuck fermentations, vineyards, and musts have also been shown to either inhibit yeast growth or promote the prion-induced [GAR+] state that reduces yeast affinity for glucose.
Download or read book Patterns of Ripening written by Stacy Nichole Vogel and published by . This book was released on 2004 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wine Analysis and Production written by Bruce Zoecklein and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 638 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How ever, they also had monumental failures resulting in the necessity to dis pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modern producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con tinue to demand better. Modern winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.
Download or read book Journal of Bioscience and Bioengineering written by and published by . This book was released on 2002 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Predicting Chardonnay Fermentation Kinetics Based on Juice Composition and Processing Decisions written by Douglas F. Nierman and published by . This book was released on 2006 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Analysis of Fermentation Acids written by James Birtley McNair and published by . This book was released on 1947 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: Methods for the determination of formic acid; Methods for the determination of formic acid in various substances; Methods for the determination of acetic by the addition of H3PO4 and distillation; Methods for the determination of acetic acid in various substances; Methods for the determination of propionic acid as oxalic acid; Methods for the determination of lactic acid; Methods for the determination of lactic acid in various substances.
Download or read book The Characterization of Yeast Communities in Commercial Wine Fermentations Using Denaturing Gradient Gel Electrophoresis written by Eric Johannsen and published by . This book was released on 2002 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Complete Guide to Quality in Small Scale Wine Making written by John Anthony Considine and published by Elsevier. This book was released on 2023-08-21 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated with new insights on the importance of all aspects of the production of consistent, quality wine, this book includes sections on organic wine production, coverage of the selection and culturing of yeast, and the production of sparkling, ‘methode champenois’ and fortified wines. The new edition includes insights into the latest developments in flavor chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others. Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly explains the chemistry that underpins it all. Fully revised and updated, each chapter includes new insights and latest information Presents fully referenced, tested and proven methods Elaborates on the chemistry to enable understanding of the processes and the impact of variation
Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Рипол Классик. This book was released on 2007 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effects of Yeast Strain PH and Vitamin Supplementation During Vinification with Simultaneous Inoculation of Saccharomyces Cerevisiae and Lactic Acid Bacteria written by Anthony Joseph Rynders and published by . This book was released on 1993 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wine Science written by Ronald S. Jackson and published by Elsevier. This book was released on 2014-05-31 with total page 1016 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures. New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology. This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. New to this edition: Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes The nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening New insights into flavor modification post bottle Shelf-life of wine as part of wine aging Winery wastewater management Updated topics including: Precision viticulture, including GPS potentialities Organic matter in soil Grapevine pests and disease History of wine production technology
Download or read book Cell Metabolism written by Paula Bubulya and published by BoD – Books on Demand. This book was released on 2012-01-25 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: A global research community of scientists is teasing out the biochemical mechanisms that regulate normal cellular physiology in a variety of organisms. Much of current research aims to understand the network of molecular reactions that regulate cellular homeostasis, and to learn what allows cells to sense stress and activate appropriate biochemical responses. Advanced molecular tools and state-of-the-art imaging techniques discussed in this book continue to provide novel insights into how environmental changes impact organisms, as well as to develop therapeutic interventions for correcting aberrant pathways in human disease.
Download or read book Understanding Wine Chemistry written by Andrew L. Waterhouse and published by John Wiley & Sons. This book was released on 2024-05-16 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject. Readers of the second edition of Understanding Wine Chemistry will also find: Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more An authorial team with decades of combined experience in wine chemistry research and education Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.
Download or read book Cold adapted Yeasts written by Pietro Buzzini and published by Springer Science & Business Media. This book was released on 2013-10-07 with total page 545 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeasts are a versatile group of eukaryotic microorganisms, exhibiting heterogeneous nutritional profiles and an extraordinary ability to survive in a wide range of natural and man-associated ecosystems, including cold habitats. Cold-adapted yeasts inhabit numerous low-temperature environments where they are subjected to seasonal or permanent cold conditions. Hence, they have evolved a number of adaptation strategies with regard to growth and reproduction, metabolic activities, survival and protection. Due to their distinctive ability to thrive successfully at low and even subzero temperatures, cold-adapted yeasts are increasingly attracting attention in basic science and industry for their enormous biotechnological potential. This book presents our current understanding of the diversity and ecology of cold-adapted yeasts in worldwide cold ecosystems, their adaptation strategies, and their biotechnological significance. Special emphasis is placed on the exploitation of cold-adapted yeasts as a source of cold-active enzymes and biopolymers, as well as their benefits for food microbiology, bioremediation and biocontrol. Further, aspects of food biodeterioration are considered.
