Download or read book The Effects of Vitamins and Growth Factors on Growth and Fermentation Rates of Three Active Dry Wine Yeast Strains written by Margaret A. Davenport and published by . This book was released on 1985 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Masters Theses in the Pure and Applied Sciences written by Wade H. Shafer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, SIld disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS) * at Purdue University in 1957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all con cerned if the printing and distribution of the volumes were handled by an interna and broader dissemination. tional publishing house to assure improved service Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Cor poration of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 30 (thesis year 1985) a total of 12,400 theses titles from 26 Canadian and 186 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this important annual reference work.

Download or read book Principles and Practices of Winemaking written by Roger B. Boulton and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information.

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 The Interactive Effects of Nitrogen and Vitamins on the Growth and Metabolism of Saccharomyces Cerevisiae written by Jeffri C. Bohlscheid and published by . This book was released on 2005 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Yeasts in the Production of Wine written by Patrizia Romano and published by Springer Nature. This book was released on 2019-09-16 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.

Download or read book Urea Transport and Metabolism by Three Wine Yeast Strains of Saccharomyces Cerevisiae written by Danmei An and published by . This book was released on 1993 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Master s Theses in the Arts and Social Sciences written by and published by . This book was released on 1985 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chemistry of Wine Flavor written by Andrew Leo Waterhouse and published by . This book was released on 1998 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine flavour chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavour, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which are responsible for floral aroma when new and the kerosene-like aroma that appears in old age, and with the chemically related norisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavours of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in ageing, including acetalhyde, the contribution of oak, and problems with cork taint. It also explores in detail the relationship between winemaking techniques and the chemistry and taste attributes of phenolic compounds.

Download or read book Influence of Grape Juice Amino Acids Glutathione and Sulfate on Formation of Hydrogen Sulfide by Wine Yeast written by Kevin Sea and published by . This book was released on 2000 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The effect of carbon dioxide pressure on yeast growth written by James Thomas Cahill and published by . This book was released on 1983 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Response of Certain Commercial Yeasts to Accessory Growth Factors written by Charles McNeil Crawford and published by . This book was released on 1941 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Nutritional Factors in the Growth of Certain Yeasts and Bacteria written by Louis Freedman and published by . This book was released on 1922 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Effects of Genetic Manipulation of Wine Yeast Characteristics written by Kevin Edward Scott and published by . This book was released on 1977 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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 Effect of Various Factors on Crop of Flor Yeast Formed on Wine written by Kenneth Julius Freiberg and published by . This book was released on 1954 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Influence of Novel Species of Bacteria on Yeast Fermentation written by Yan Luo and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Sluggish or stuck fermentations are a chronic problem in winemaking. One cause of stuck fermentation is a negative impact of bacteria arising from surface biota of the grapes present early in the fermentation. We isolated fourteen novel bacteria belonging to the genera Acetobacter, Gluconobacter and Lactobacillus from stuck fermentation wine samples. Previous research has shown that acetic acid bacteria can be directly inhibitory of yeast or induce the yeast [GAR+] prion which is associated with a decrease in fermentative capacity resulting in sluggish or stuck fermentations. Our research has shown that all the Gluconobacter we tested had the ability to induce [GAR+] prion in at least two different yeast strains. Three out of five Lactobacillus we tested had the ability to induce [GAR+] prion in at least two different yeast strains. Three out of four Acetobacter we tested had the ability to induce [GAR+] prion in at least one yeast strain. Four bacteria were chosen to test their sensitivity to sulfur dioxide. Gluconobacter cerinus, a [GAR+] prion inducer, was found to still grow at addition levels of 50 ppm of SO2, while the other grape acetic acid bacteria were inhibited by this concentration under the same conditions. This preliminary result led us to hypothesize that the survival of these bacteria may cause a sluggish fermentation due to the induction of the [GAR+] prion. To test the induction of the prion, a series of side by side bacterial induction trials were performed with different bacteria isolated from problematic fermentation wine samples. To test the influence of bacteria on yeast fermentation, a side by side fermentation trial was performed with UCD 932 yeast in co-cultivation with these bacteria. Dialysis tubing created two relative independent growing environments and was used to separate the yeasts and bacteria physically but not chemically. We performed the fermentation in a synthetic juice media, in order to provide yeasts and bacteria a relative simple and controlled growth environment. The co-fermentation was compared to the fermentation without the influence of bacteria. To confirm the ability of bacteria to induce [GAR+] prion in liquid living environment. The yeasts were inoculated into conditioned medium which contained [GAR+]-inducing factors. These yeasts were then incubated and isolated from the conditioned medium, and screened for the [GAR+] prion tests and compared to yeasts from control medium in the absence of bacteria. We aim to elucidate the possible cause of stuck fermentations related to microbial contamination.