Download or read book Interactions Between Ethanol Storage Temperature and Sulfur Dioxide that Affect Brettanomyces Bruxellensis in Merlot Wine written by Taylor Adam Oswald and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wine Faults and Flaws written by Keith Grainger and published by John Wiley & Sons. This book was released on 2021-05-19 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: An essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and impact of the faults, flaws and taints that may affect wine. Each fault is discussed using the following criteria: what it is; how it can be detected by sensory or laboratory analysis; what the cause is; how it might be prevented; whether an affected wine is treatable, and if so, how; and the science applicable to the fault. The incidences of faulty wines reaching the consumer are greater than would be regarded as acceptable in most other industries. It is claimed that occurrences are less common today than in recent recorded history, and it is true that the frequency of some faults and taints being encountered in bottle has declined in the last decade or two. However, incidences of certain faults and taints have increased, and issues that were once unheard of now affect many wines offered for sale. These include ‘reduced’ aromas, premature oxidation, atypical ageing and, very much on the rise, smoke taint. This book will prove invaluable to winemakers, wine technologists and quality control professionals. Wine critics, writers, educators and sommeliers will also find the topics highly relevant. The wine-loving consumer, including wine collectors will also find the book a great resource and the basis for discussion at tastings with like-minded associates. Reviews I read this book avidly from cover to cover. I’ll dip into it for future reference as required, which is how many will employ it. Meanwhile, I learned a great deal, and it now influences how I think about wine evaluation. I commend this excellent new book to you. Consider it an investment. Paul Howard, Wine Alchemy
Download or read book A Study of Brettanomyces and Dekkera in Synthetic Wine Media written by David Gordon Lattin and published by . This book was released on 1985 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Yeast written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2017-11-08 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers.
Download or read book Effect of Lactic Acid Bacteria Growth on Brettanomyces Bruxellensis Growth and Production of Ethylphenols written by Stuart C. Chescheir and published by . This book was released on 2014 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke, clove smell) by decarboxylation and subsequent reductions of the hydroxycinnamic acids p-coumaric acid and ferulic acid. Hydroxycinnamic acids are naturally present in grapes and wine and are also often present in the form of tartaric acid- hydroxycinnamic acid esters which B. bruxellensis cannot utilize. The first objective of this study was therefore to investigate the ability of other wine microorganisms to hydrolyze tartaric acid bound hydroxycinnamic acids and the impact this may have on volatile phenol production by Brettanomyces. Of the thirty five strains of wine microorganisms tested only one, the commercial strain O. oeni VFO, hydrolyzed tartaric acid bound hydroxycinnamic acids in wine and increased the concentrations of the free hydroxycinnamic acids p- coumaric acid and ferulic acid. Because of this, B. bruxellensis produced significantly higher concentrations of 4-ethylphenol and 4-ethylguiaciol when growing in wine where VFO had conducted the malolactic fermentation. In contrast, wines that underwent MLF with O. oeni Alpha or VP41 contained similar 4-EP and 4-EG concentrations to the control. A subsequent study investigated interactions between the wine spoilage yeast Brettanomyces bruxellensis and wine lactic acid bacteria (LAB) and the impact on Brettanomyces growth and volatile phenol production. Studies in acidic grape juice (AGJ) broth (pH 3.50, 5% ethanol) demonstrated that growth of O. oeni could inhibit Brettanomyces growth in a strain dependent manner. Production of 4-ethyphenol was also delayed and reduced in a strain dependent manner. For example, in the control a maximum of 19 mg/L 4-EP was produced by B. bruxellensis UCD-2049 while during growth in media where VP41 had previously grown only 7.9 mg/L 4-EP was produced. When B. bruxellensis was inoculated into Pinot noir wine where malolactic fermentation (MLF) had been performed by O. oeni VFO, populations of B. bruxellensis quickly decreased below detectable levels and did not recover during the course of the experiment (50 days). In contrast, when B. bruxellensis UCD-2049 was inoculated into Pinot noir wine where Pediococcus damnosus OW2 had previously grown populations did not decrease and growth occurred in a similar manner to the control. The reason for this decrease in population was further explored by inoculating B. bruxellensis into AGJ broth (pH 3.50) where there had been previous growth of O. oeni Alpha or VP41. In half the treatments the O. oeni were removed by sterile filtration prior to Brettanomyces inoculation. Although there was delayed growth of B. bruxellensis in media where O. oeni had previously grown there was no significant difference between growth in sterile filtered and non-sterile filtered treatments. The relief of inhibition by sterile filtration suggests that neither nutrient depletion nor the production of an extracellular inhibitory compound by O. oeni were the causes of Brettanomyces inhibition, as sterile filtration would not have impacted these. Future work in this field should include screening a larger and more diverse group of wine microorganisms for the ability to hydrolyze tartaric ester bound hydroxycinnamic acids. This should include non-Saccharomyces yeast such as Kloeckera that are known to be present during early fermentation as well as spoilage bacteria such as Lactobacillus. In addition, the inhibition of B. bruxellensis should be explored further by testing O. oeni against a larger number of B. bruxellensis strains and additional mechanisms of inhibition should be investigated.
Download or read book The Quantitative Effect of PH Ethanol and Sulfur Dioxide on Malo lactic Fermentation Rate written by Aloysius Remigius Orok and published by . This book was released on 1977 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Investigating the Effects of Temperature and Ethanol on Adsorption Interactions Between Red Wine Polyphenols and Grape derived Cell Wall Material in Model Wine Systems written by Jordan Wayne Beaver and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: In the production of red wine, the selective removal of phenolic compounds from the must-wine matrix by solid materials in the fermentor has been previously noted. The inability of winemakers to accurately predict final levels of important polyphenols in wine based on concentrations in grapes has been partly attributed to this phenomenon. To better comprehend this event, adsorption interactions between grape-derived proanthocyanidins (PA) and grape-derived cell wall material (CWM) were investigated in various, model wine systems. To avoid a common issue of “pre-adsorbed” PA residing within the cell wall matrix, Thompson seedless grape skins were used as the CWM source. Ash, lipid content, proteins, uronic acid, soluble polysaccharides, cellulose, Klason lignin and non-cellulosic glucose were analyzed to describe the produced CWM. Temperature and ethanol were shown to have a synergistic effect on the extent and kinetics of PA adsorption, reducing both the quantitative amount of PA binding to CWM and the rate of adsorption as temperature and ethanol increased in the system. Additionally, preferential adsorption of larger molecular weight PA was noted, and the average reduction in molar mass of the PA solutions was shown to be influenced by temperature and ethanol. In conjunction with other model studies, the data from this adsorption study was utilized in a computational phenolic extraction model and tested against winemaking trials. The model showed good predictive power in the winemaking trials; however, a follow-up study revealed that the temperature of initial exposure of the PA solution to the CWM impacts the extent of desorption of bound PA back into solution. This phenomenon can significantly influence the accuracy of the extraction model. Lastly, anthocyanins were incorporated into the model wine systems to investigate their influence on PA adsorption at varying temperature and ethanol concentrations. Comparison to the PA adsorption study showed a significantly larger percentage of PA lost to adsorption when anthocyanins were present. Formation of polymeric pigment may be responsible for this increase in adsorption, but further study is required to support this hypothesis.
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 The Effect of Oxidation reduction Potential on the Growth and Spoilage Capacity of Brettanomyces Bruxellensis written by Michael Louis Attanasi and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The purpose of this investigation is to analyze the role, if any, of the redox potential of the fermentation media in both aerobic and anaerobic conditions on the spoilage capacity of Brettanomyces bruxellensis. Because the Custers Effect is thought to result from insufficient regeneration of NAD+, reducing conditions in the fermentation medium are expected to exacerbate this effect by increasing the concentration of NADH. It is hypothesized that reducing conditions would therefore increase the proportion of 4-ethylphenol produced by Brettanomyces in the presence of coumaric acid and concomitantly increase its ability to detoxify this compound, especially in aerobic conditions. Because the chemical composition of wine and winemaking practices, especially the addition of sulfur dioxide, can alter the redox potential, the scope of this project is to examine the possibility of increased susceptibility of wine to Brettanomyces spoilage in reducing, semi-aerobic conditions. Reducing conditions did not appreciably affect the anaerobic growth of Brettanomyces regardless of coumaric acid addition. 4-Ethylphenol was only produced under anaerobic conditions and production was lowered by the presence of the reducing agent. Aerobic growth enhanced in reducing conditions in the presence of coumaric acid but was inhibited in reducing conditions without coumaric acid, suggesting that reducing conditions help detoxify coumaric acid without enhancing the production of 4-ethylphenol. This conclusion is further supported by the high production of acetic acid in aerobic reducing conditions with coumaric acid compared to the same conditions with unaltered redox potential. Attributing these effects to redox potential alone, however, cannot be rigorously made without a comprehensive analysis of the effects of different redox agents as this could be in response to the specific agent used. As a consequence, the redox effect of the reducing agent cannot be disentangled from a possible chemical effect.
Download or read book The Influence of Antioxidants and Microbes on Outcomes of Micro oxygenation Treatments in Red Wines written by Charles Walker Henschen and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Micro-oxygenation (MOx) is a common technique used in the wine industry to stabilize color and reduce harsh astringency in red wines, but our understanding of the underlying chemical processes is still poor. This series of experiments investigated the roles of antioxidants and naturally occurring microbial populations on outcomes of MOx treatments. Oxidative production of acetaldehyde and subsequent reaction of acetaldehyde with phenolic compounds is thought to be important in MOx, so acetaldehyde analyses were a focus of these experiments. In the first experiment, a Cabernet Sauvignon and a Zinfandel were treated with MOx for 4 months, and various chemical parameters were measured as sulfur dioxide (SO2) and glutathione (GSH) levels declined. Dissolved oxygen accumulated until total SO2 reached zero before plateauing, while no acetaldehyde production was observed at any point during the experiment. Despite these results, phenolic changes followed expected patterns. Effects of GSH were negligible. In the second experiment, a Merlot wine divided into filtered and unfiltered treatments and two SO2 concentrations was treated with MOx at a slightly higher rate for seven weeks. In three of the tanks, populations of Saccharomyces cerevisiae emerged after the expiration of total SO2, and this event was associated with sharp increases in oxygen consumption rate and acetaldehyde concentration. No acetaldehyde production was observed without the presence of yeast. In the third experiment, ten wines divided into filtered and unfiltered treatments were saturated with oxygen, and the consumption of oxygen was tracked over time. Presence of S. cerevisiae was by far the strongest predictor of oxygen consumption and acetaldehyde production behavior, but there was a large amount of wine-to-wine variation in these two factors that microbial content alone could not explain. These experiments highlighted the importance of microbial status in determining a wine’s response to MOx, and suggested that the role of chemical oxidation to produce acetaldehyde during MOx may be smaller than previously thought. The interaction between SO2 levels and microbial populations appears to be important as well. Questions relating to the nature of these microbial interactions, the effects of various phenolic fractions, and the reaction pathways of oxygen remain open to further research.
Download or read book Handbook of Enology Volume 1 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2006-05-01 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
Download or read book Malolactic Fermentation written by and published by . This book was released on 2015 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Modern Technologies and Their Influence in Fermentation Quality written by Santiago Benito and published by MDPI. This book was released on 2020-05-20 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.
Download or read book Advances in Grape and Wine Biotechnology written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2019-09-04 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.
Download or read book A Complete Guide to Quality in Small Scale Wine Making written by John Anthony Considine and published by Academic Press. This book was released on 2013-11-21 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product. Understand the chemistry and sensory science at the foundation of quality wines Explore real-world examples of key analysis and application of concepts Practice methods and exercises for hands-on experience
Download or read book Biology of Microorganisms on Grapes in Must and in Wine written by Helmut König and published by Springer. This book was released on 2017-11-01 with total page 711 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.
Download or read book Handbook of Alcoholic Beverages written by Alan J. Buglass and published by John Wiley & Sons. This book was released on 2011-01-13 with total page 1207 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments. FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.
