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 Effects of PH and Total Acidity on Malo lactic Fermentation in Wine written by George Elias Bousbouras and published by . This book was released on 1968 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Masters Theses in the Pure and Applied Sciences written by W. H. Shafer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 319 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, and dis seminated 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 ac tivity 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 concerned if the printing and distribution of the volume were handled by an international publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Corporation 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 22 (thesis year 1977) a total of 10,658 theses titles from 28 Canadian and 227 United States universities. We are sure that this broader base for theses titles reported will greatly enhance the value of this important annual reference work. While Volume 22 reports theses submitted in 1977, on occasion, certain universities do report theses submitted in previous years but not reported at the time.
Download or read book A Study of the Synergism Between the Microbiological Inhibitors Sorbic Acid and Fumaric Acid written by Willis Frank Sawyer and published by . This book was released on 1984 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Managing PH and Acid Composition to Assess Microbial Ecology of Wine Fermentation written by Andrew Tyler Williams and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This experiment was conducted to evaluate the impact of adjusting juice pH on microbial growth and metabolism. Different acids and a high acid wine were used to acidulate high pH Merlot juices grown in Washington State. Each treatment (~140L) was carried out in triplicate for a total of 45 fermentations. Tartaric, DL- malic acid and the high acid wine (15.2 g/L TA, 5.5 g/L malic acid, pH 2.90, and 7.4 % (v/v)) were added to control juices (pH 4.0 adjusted using K2CO3) to lower juice pH to 3.5 or 3.75. Additionally, the sequence of secondary fermentation was varied within each treatment (co-inoculation, sequential inoculation, and none). Acid adjustments overall had little impact on primary fermentation rate or alcohol production (14.9 ±0.2 % alcohol (v/v)), though bacterial non-inoculated control tanks (pH 4.0) did result in significantly lower ethanol content (14.52 ±0.15 % (v/v)). In addition, acetic acid was maintained below 0.4 g/L, though co-inoculated wines resulted in the highest values (0.35 ±0.03 g/L). Genetic material extracted and sequenced from wine samples indicate that regardless of inoculation regime, commercially-inoculated O. oeni bacteria dominate bacterial ecology within a timeframe no greater than 5-6 days, and this dominance of approximately 96-99% of the prokaryotic population lasts through the measured timeframe of the study to the xompletion of malolactic fermentation. The same degree of dominance by O. oeni was also recorded in non-inoculated regimes, though it required a greater amount of time to attain. The data indicate that the timing of inoculation was more important than acid adjustment with respect to microbial dynamics. Additions of L-malic acid were not seen to increase the rate nor onset of malolactic fermentation. However, a 20-28% increase of L-malic acid influenced the population dominance of several bacteria genera in the early stages of wine processing, including populations of Sphingobacteriaceae, Micrococcineae, and especially Sphingomonas, rising from approximately 2.5% to a 4.78% prokaryotic dominance with a 28% increase in L-malic acid. These and other under-reported bacterial genera in wine were recorded, but apparently only have the opportunity to flourish before the eventual domination by O oeni.
Download or read book Factors Affecting the Growth and Malo lactic Fermentation by Leuconostoc Citrovorum written by Tobias Jose Barretto de Menezes and published by . This book was released on 1970 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Grapes and Wines written by António M. Jordão and published by BoD – Books on Demand. This book was released on 2018-02-28 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.
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 Dissertation Abstracts International written by and published by . This book was released on 1983 with total page 556 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 Annual Meeting Meeting Report written by American Society of Enologists. Eastern Section. Meeting and published by . This book was released on 1976 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wines Vines written by and published by . This book was released on 1935 with total page 724 pages. Available in PDF, EPUB and Kindle. Book excerpt: Issue no. 12-A, 1983-1990 is a Buyer's guide.
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 Comprehensive Dissertation Index written by and published by . This book was released on 1973 with total page 798 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 Production Wine Analysis written by Bruce W. Zoecklein and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text is designed to acquaint the reader with the commonly used procedures of juice and wine analysis as they are generally practiced in the industry, and as they are taught in the Department of Enology at California State University, Fresno. It is assumed that the reader has a basic preparation in the fields of chemistry and microbiology. In developing material for this text, the authors have emphasized analyses as they would be carried out in a production laboratory. Realizing that different laboratories have different analytical capabilities, personnel as well as equip ment, we have in many instances provided several different approaches to the same analysis. Throughout this book we have attempted to give special attention to practical considerations and the importance of these analyses in the total spectrum of winery operations. We hope the book's format will satisfy the inter ests oflaboratory personnel as well as winemakers. The process of making wine involves a series of concerns for the winemaker and staff of a winery. The first concerns are viticultural. Upon arrival of the fruit, its quality is assessed, grapes are processed and fermentation is begun. Almost immediately, and in many instances simultaneously, chemical and microbiological stability of the young and/or aging wine become important. Finally, problems do occur on occasion, and a number of what may be consid ered remedial techniques can be employed to produce an acceptable product.
Download or read book Introduction to Wine Laboratory Practices and Procedures written by Jean L. Jacobson and published by Springer Science & Business Media. This book was released on 2006-06-14 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the beginning, for me, winemaking was a romanticized notion of putting grape juice into a barrel and allowing time to perform its magic as you sat on the veranda watching the sunset on a Tuscan landscape. For some small wineries, this notion might still ring true, but for the majority of wineries commercially producing quality wines, the reality of winemaking is far more complex. The persistent evolution of the wine industry demands continual advan- ments in technology and education to sustain and promote quality winem- ing. The sciences of viticulture, enology, and wine chemistry are becoming more intricate and sophisticated each year. Wine laboratories have become an integral part of the winemaking process, necessitating a knowledgeable staff possessing a multitude of skills. Science incorporates the tools that new-age winemakers are utilizing to produce some of the best wines ever made in this multibillion dollar trade. A novice to enology and wine chemistry can find these subjects daunting and intimidating. Whether you are a home winemaker, a new winemaker, an enology student, or a beginning-to-intermediate laboratory technician, p- ting all the pieces together can take time. As a winemaker friend once told me, “winemaking is a moving target. ” Introduction to Wine Laboratory Practices and Procedures was written for the multitude of people entering the wine industry and those that wish to learn about wine chemistry and enology.
