Download or read book Malolactic Fermentation in Wines of Michigan written by Panagiotis Ioannis Giannakopoulos and published by . This book was released on 1982 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Malolactic Fermentation in Wine written by Rich Morenzoni and published by . This book was released on 2007 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wine Fermentation written by Harald Claus and published by MDPI. This book was released on 2019-03-28 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wineries are facing new challenges due to actual market demands for the creation of products exhibiting more particular flavors. In addition, climate change has lead to the requirement for grape varieties with specific features, such as convenient maturation times, enhanced tolerance towards dryness, osmotic stress, and resistance against plant-pathogens. The next generation of yeast starter cultures should produce wines with an appealing sensory profile and less alcohol. This Special Issue comprises actual studies addressing some of the problems and solutions for the environmental, technical, and consumer challenges of wine making today: Development of sophisticated mass spectroscopic methods enable the identification of the major metabolite spectrum of grapes/wine and deliver detailed insights in terroir and yeast-specific traits;Knowledge of the origin and reactions of reductive sulphur compounds facilitates the avoidance of unpleasant wine odors;Innovative physical–chemical treatments support effective and sustainable color extraction from red grape varieties;Enological enzymes from yeasts used directly or in the form of starter cultures are promising tools to increase the juice yields, color intensity, and aroma of wine;Natural and artificial Saccharomyces hybrids as well as collections of adapted wild isolates from various ecological niches will extend winemakers repertoire, allowing individual fermentations;Exact process control of wine fermentations by convenient computer programs will guarantee consistently high product quality.
Download or read book Malolactic Fermentation in White Wines written by Peter James Costello and published by . This book was released on 1988 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
Download or read book Deciphering Aroma and Mouthfeel Attributes in Malolactic Fermented Wines written by Jill Marie Richardson and published by Ann Arbor, Mich. : University Microfilms International. This book was released on 2002 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Wine Folly written by Madeline Puckette and published by Avery. This book was released on 2015-09-22 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A hip, new guide to wine for the new generation of wine drinkers, from the sommelier creators of the award-wining site WineFolly.com"--Provided by publisher.
Download or read book Roles of Yeast and Lactic Acid Bacteria in Malolactic Fermentation of Wines written by Richard M. Avedovech and published by . This book was released on 1988 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: The purposeful induction of malolactic fermentation (MLF) in wines such as Pinot Noir and Chardonnay is an established commercial wine making practice in Oregon. This induction is not always successful, especially with white wines, such as Chardonnay. A study was initiated to examine the compatibility of yeasts commonly used in Oregon winemaking with various strains of malolactic bacteria. In preliminary and pilot plant scale experiments, the yeast strain found to be most conducive to malolactic fermentation by lactic acid bacteria was Montrachet (Red Star). The malolactic bacterial strains that were best able to complete malolactic fermentation in various wines, fermented by different yeast strains, were the two Oregon commercial strains, ER1A and Ey2d, and the Pinot Noir juice isolate, DAPN85A. Sensory analysis of aroma by difference from control test was done on Chardonnay wine fermented by 4 different yeast strains and 3 different malolactic bacterial strains. In all cases, there was an overall significant difference in malolactic fermented wine aroma when compared to control wines. Organic acid analyses by high pressure liquid chromatography (HPLC) and analyses of volatile compounds by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) were done on selected Chardonnay wines. Propionic acid was found to diminish in malolactic fermented wines while acetic acid content increased. Isobutanol and isobutyraldehyde increased significantly in MLF wines, compared to the controls. Chemical analyses of MLF and control wines suggested two possible chemical reactions resulting from the MLF. The first was the reduction of isobutyraldehyde to isobutanol, and the second was the hydrolysis of isobutyl acetate to isobutyraldehyde and acetate. On all GC chromatograms of wines, where MLF had occurred, there was an unidentified peak close to the retention time of isoamyl acetate. This peak was not evident in wines where MLF had not occurred. Eight compounds were tentatively identified by GC-MS in malolactic fermented wines which were not found in the control wines. These were 4-methyl-3-pentanoic acid, methyl acetate, ethyl hexanoate, hexyl acetate, 1,12-tridecadiene, hexadecanoic acid, and a compound which was tentatively identified as farnesol, or 1,2-benzenedicarboxylic acid. The latter four compounds had identity fits of less than 900 from the mass spectral analysis. Whether any of these eight compounds match the unknown "ML peak" found in the GC chromatograms is unknown.
Download or read book Molecular Wine Microbiology written by Alfonso V. Carrascosa Santiago and published by Academic Press. This book was released on 2011-05-23 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view. Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine Presents the most current methods of studying the microbiology of wine Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety
Download or read book Metabolic Engineering and Characterisation of the Malolactic Wine Yeast ML01 written by John Ivan Husnik and published by . This book was released on 2007 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Malolactic fermentation (MLF) is essential for deacidification of high acid grape must and the production of well-balanced wines. The bacterial MLF is unreliable and stuck MLFs often lead to spoilage of wines and the production of biogenic amines. A genetically stable industrial strain of Saccharomyces cerevisiae was constructed by integrating a linear cassette containing the Schizosaccharomyces pombe malate permease gene (mae1) and the Oenococcus oeni malolactic gene (mleA) under control of the S. cerevisiae PGK1 promoter and terminator sequences into the URA3 locus of an industrial wine yeast strain. The malolactic yeast strain, ML01, completes the MLF during the alcoholic fermentation in a variety of musts including a high acid Chardonnay must containing 9.2 g/L of malate. ML01 cannot appreciably decarboxylate L-malic acid to L-lactic acid when present at levels below 1% of the total inoculum. ML01 contains no antibiotic resistance marker genes or vector DNA sequences. Global gene expression patterns and analysis of the proteome showed that no metabolic pathway was affected by the introduction of the malolactic cassette. The presence of the malolactic cassette in the genome does not affect growth, ethanol production, fermentation kinetics or metabolism of ML01. Wines produced by the ML01 yeast have lower volatile acidity and improved color properties compared to wines produced with the parental yeast and a bacterial MLF. GC/MS analysis of volatile compounds revealed that wine produced by ML01 did not contain any compounds that were not detected in wine produced with the parental strain S92 or with S92 and malolactic bacteria. Moreover, ML01 reduces the processing time after alcoholic fermentation and produces wine that is judged highest in overall quality by trained tasters. Analyses of the phenotype, DNA, RNA, and proteins demonstrate that the recombinant yeast ML01 is substantially equivalent to the parental strain S92. ML01 has been approved for use in Canada and has 'Generally Regarded As Safe' status with the US FDA. It is the first metabolically engineered yeast to be commercialised by the wine industry and is currently available in Canada, the USA and Moldova.
Download or read book Inducing Malolactic Fermentation in Chardonnay Musts wines from Washington State Using Different Strains of Oenococcus Oeni written by Melinda Jo Semon and published by . This book was released on 1999 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Impact of Malolactic Fermentation on Red Wine Color and Color Stability written by Tresider R. Burns and published by . This book was released on 2011 with total page 67 pages. Available in PDF, EPUB and Kindle. Book excerpt: Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of stable color were studied. Pinot noir and Merlot wines were produced, where simultaneous alcoholic and malolactic fermentations were induced in half of the wines. At dryness, all wines were pressed prior to sterile-filtration through 0.45 [micrometer] membranes. Wines that had not undergone malolactic fermentation (MLF ( - )) were then either (a) inoculated with one of three strains of O. oeni (MLF (+)) or (b) pH adjusted to the same pH as MLF (+) wines. All wines were sterile-filtered, bottled, and stored at 13°C for analyses. MLF (+) wines had lower concentrations of acetaldehyde, pyruvic acid, and caftaric acid than MLF ( - ) wines. MLF (+) wines had significantly lower color and polymeric pigments than MLF ( - ) wines while containing significantly higher monomeric anthocyanins. These differences were consistent throughout 12 months of storage demonstrating that MLF can affect red wine color independent of pH change and that O. oeni can impact phenolic and non-phenolic compounds involved in red wine color development. Wine produced in a subsequent year was used to investigate possible reasons for the color loss caused by MLF as well as practical strategies to minimize these losses. One such strategy was to delay MLF, a practice that winemakers believe results in greater red wine color. Wines were held at 13°C for 0, 14, 28, 100, and 200 days before inoculation with O. oeni VFO to induce MLF at 25°C. Delaying MLF did not impact loss of color @ 520nm as all wines still experienced a color loss. However, as MLF was delayed for increasing time periods the polymeric pigment content and monomeric anthocyanin concentration of MLF (+) wines became more similar to those of the control. After 200 days delayed MLF, there was no statistically significant difference between the MLF (+) and control wine for polymeric pigment and only a minor difference in concentration of monomeric anthocyanins. The reduced loss of polymeric pigment in delayed MLF wines may have been due to acetaldehyde being in the wine for a longer period of time as demonstrated in experiments investigating the impact of O. oeni metabolism of acetaldehyde and pyruvic acid metabolism. Wines that had undergone MLF were supplemented with acetaldehyde and pyruvic acid to the levels measured in MLF ( - ) wines. Wines with acetaldehyde or acetaldehyde and pyruvic acid additions showed higher color and polymeric pigment than MLF (+) wine with no additions while addition of only pyruvic acid addition showed no improvement in color or polymeric pigment in comparison to standard MLF (+). However, acetaldehyde additions did not completely prevent a loss of color at 520nm after MLF. Whether this color loss was due to fining by O. oeni was investigated through exposure of wine to live or inactivated O. oeni for differing time periods. Wines that did not undergo MLF but were exposed to live or inactivated cells showed no difference in color, polymeric pigment, and monomeric anthocyanin compared to the control suggesting that loss of color during MLF was not due to fining by O. oeni cells.
Download or read book Influence of Yeast Strain and Malolactic Fermentation on Composition and Quality of Table Wines written by Bryce Crossley Rankine and published by . This book was released on 1973 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Screening of Bacteriocin Producers in Controlling the Malolactic Fermentation of Wines written by Seyhun Yurdugül and published by . This book was released on 2002 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Inhibition of the Malolactic Fermentation by Saccharomyces Cerevisiae During the Alcoholic Fermentation written by James Peter Osborne and published by . This book was released on 2005 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologist’s point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them. The second edition of Wine Microbiology builds upon the foundation of its highly successful predecessor with emphasis on modern molecular methods. It has been revised and updated with recent data and conclusions in all chapters.
