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Sunday, November 15, 2020 | History

2 edition of Comparison of Oregon-derived malolactic bacteria in pilot scale wine production found in the catalog.

Comparison of Oregon-derived malolactic bacteria in pilot scale wine production

Thomas Henick-Kling

Comparison of Oregon-derived malolactic bacteria in pilot scale wine production

  • 133 Want to read
  • 38 Currently reading

Published .
Written in English

  • Wine and wine making -- Microbiology.

  • Edition Notes

    Statementby Thomas Henick-Kling.
    The Physical Object
    Pagination[15], 177 leaves, bound :
    Number of Pages177
    ID Numbers
    Open LibraryOL17904813M

    The natural acid in wine, at a pH lower than , makes it impossible for bacteria harmful to people to survive, but some sulfites were needed during aging to protect the wines from yeast or bacteria that harm wine by creating vinegar or off-odors, especially after the malolactic fermentation, when the pH would rise to a less protective level. The Winkler Index or Winkler Scale is a standard for describing regional climates for viticulture in the United States. Developed by A.J. Winkler and M.A. Amerine at the University of Cali-fornia, Davis in the first half of the 20th century, the index was constructed to corre¬late wine quality with climate, focusing on California viticulture. P olyphenols are a major factor in oxidation mechanisms and play a crucial role in wine quality, impacting many aspects of the wine profile such as color and structure. Analyzing polyphenols throughout the winemaking process can help build a better wine profile, as well as the wine’s resistance to oxidation.. The Vinventions’ Wine Quality Solutions team invites you to join their next. The malolactic fermentation uses either introduced or normally present bacteria to transform the malic acid with a lower Ph to lactic acid of higher Ph, producing a smoother and more biologically.

    An interesting and somewhat chatty book is The Story of North Fork Wine: Historical Profiles and Wine Country Recipes (), John Ross’s up-close-and-personal look at the people who work in and run the wineries. A chef who owned Ross’s North Fork Restaurant, he became close to many in the wine trade, especially given that he was interested.

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Comparison of Oregon-derived malolactic bacteria in pilot scale wine production by Thomas Henick-Kling Download PDF EPUB FB2

An abstract of the thesis of thomas henick-kling for the degree of master of science in microbiology presented on 7 july title: comparison of oregon-derived malolactic bacteria in pilot scale wine production. Comparison of Oregon-derived malolactic bacteria in pilot scale wine production Public Deposited.

Analytics × Add to Cited by: 3. Download PDF: Sorry, we are unable to provide the full text but you may find it at the following location(s): (external link). M.S. – Microbiology – Oregon State University, Corvallis, Oregon; Thesis Title: Comparison of Oregon-derived Comparison of Oregon-derived malolactic bacteria in pilot scale wine production book bacteria in pilot scale wine production.

B.A. – Geography/Biology – Eberhard-Karl Universität,Tübingen, Germany;   Henick-Kling, T. () Comparison of Oregon-derived Malolactic Bacteria in Pilot Scale Wine Production. M.S thesis, Oregon State University, Corvallis, OR. Henick-Kling, T. ( Yeast and bacterial control in by: Comparison of Oregon Derived Malolactic Bacteria in Pilot Scale Wine Production T Henick-Kling Commercial Evaluation of Two New Oregon Strains of Malolactic Bacteria.

Abstract. Wine is the product of microbial fermentation of grape juice. If left unattended, juice, released from the grape berry, is spontaneously fermented by yeast and bacteria naturally present mainly in the winery environment but also on grape skin, stems, leaves, in soil and air, on human hands, or carried by insects (Ribereau-Gayon et al.

; Dittrich ). The wines from pilot A ( mg/L) and pilot B ( mg/L) vinifications showed the highest values of fatty acids, 2-methylpropanoic, 2-methylhexanoic, hexanoic, octanoic, and decanoic respect to. The induction of malolactic fermentation is beneficial to some wines, but in white wines, such as Chenin blanc, it may result in the production of off-flavours such as diacetyl (Bartowsky.

The initiation of MLF appears to be the main limiting factor in cider and wine production. scrutiny in the lab or at pilot-scale levels. grow the malolactic bacteria before the.

Inhibition of malolactic fermentation by copper and dichlofluanid was studied in several strains and species of lactic acid bacteria of wine. Their sensitivity to these pesticides varied, even.

This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of malolactic fermentation (MLF), wine chemical composition, and organoleptic characteristics in comparison with spontaneous MLF in Tempranillo.

Immobilization in different materials aims to increase tolerance of malolactic bacteria and to speed up the process. In cider- production, researches have been focused on simultaneous alcoholic and malolactic fermentation by co- immobilization of two different species or by the same microorganism, often using genetic modification.

The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations.

An aspect particularly relevant when the species belong to non-Saccharomyces. Bakoyianis V, Koutinas AA () A catalytic multistage fixed-bed tower bioreactor in an industrial-scale pilot plant for alcohol production. Biotechnol Bioeng – CrossRef Google Scholar Bakoyianis V, Kanellaki M, Kaliafas A, Koutinas AA () Low temperature wine.

In recent years, in line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and wine technology.

Consumers are looking for wines with less ethanol and fruitier aromas, but also with a good balance in terms of acidity and mouthfeel. Nonconventional yeasts contain a wide range of different genera of non-Saccharomyces.

Nowadays, immobilized yeast technology is well established in a number of processes, such as sparkling wine production, secondary beer fermentation, and alcohol-free and low-alcohol beer production.

However, some processes like wine fermentation, cider fermentation, and primary beer fermentation are still under scrutiny in the lab or at pilot.

Guava fruit wine prepared by Reddy and Reddy () and mixed fruit wine by Alloysius et al. () were acceptable by the panelists. Guava fruit wine was found to have % alcohol, mg/L methanol, and mg/L higher alcohols.

It also contained 25 mg/L acetaldehyde, 28 mg/L total esters, total fusel oil mg/L, and 30 g/L proponal. Ronald S. Jackson PhD, in Wine Science (Third Edition), Organic Acids. Although the metabolism of malic acid is the principal reason for inducing malolactic fermentation, the bacteria also degrade other acids.

Of particular importance is the oxidation of citric acid. In agriculture, the wine sector is one of the industries most affected by the sustainability issue. It is responsible for about % of annual global greenhouse gas emissions from anthropogenic activities. Sustainability in vitiviniculture was firstly linked to vineyard management, where the use of fertilizers, pesticides and heavy metals is a major concern.

More recently, the contribution of. Biofilm life-style of Lactobacillus plantarum (L. plantarum) strains was evaluated in vitro as a new and suitable biotechnological strategy to assure L-malic acid conversion in wine stress conditions. Sixty-eight L. plantarum strains isolated from diverse sources were assessed for their ability to form biofilm in acid (pH or ) or in ethanol (12% or 14%) stress conditions.

The effect of. Effect of the metabolism of acetic acid bacteria on the quality of musts and wine WINE TECHNOLOGY A. Grapes and Corrective Measures for the Vintage B. CLASSIC FERMENTATIONS 1. White wine production 2. Red wine production C. BIOLOGICAL STABILIZATION OF THE WINE; THE ROLE OF SULFUR DIOXIDE AND SORBIC ACID SPECIAL PROCESSES A.

Sparkling Wines. This procedure has an impact on multiple aspects of wine production, such as increased characterized commercial and indigenous S.

cerevisiae strains for the deacidification of white and red wines at a pilot scale was determined T. Henick-KlingPerformance and diacetyl production of commercial strains of malolactic bacteria in wine.

Malolactic bacteria have a higher risk of producing more acetic acid during malolactic fermentation if the wine pH is greater than Great attention and care must be given to a pét-nat undergoing malolactic fermentation with a higher pH to avoid extreme spoilage issues.

Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production.

Bench scale production of benzohydroxamic acid using acyl transfer activity of amidase from Alcaligenes sp. MTCC Cytofluorometric detection of wine lactic acid bacteria: application of malolactic fermentation to the monitoring High-cell-density fermentation and pilot-scale biocatalytic studies of an engineered yeast expressing.

Kole, M., J. Altosaar, and P. Duck. Pilot scale production and preservation of a new malolactic culture, Leuconostoc oenosfor use in secondary wine fermentation Biotechnol. Lett. 44. In the pilot scale fermentation, the mineral and protein contents fell to and %, respectively, after 48 h fermentation.

The combination of lactic acid bacteria (Lactobacillus paracasei) and protease-producing bacteria (Serratia marcescens) can also be effective for extraction of chitin. Alcohol reduction of wine has gained significance worldwide. There are several technologies available to reduce the alcohol content in a targeted way.

This chapter explains the principles of alcohol reduction by physical methods. Different membrane processes such as osmotic distillation and the two-step dealcoholization process of reverse osmosis combined with osmotic. Yeasts in the Production of Wine.

Springer New York. Patrizia Romano, Maurizio Ciani malolactic maceration astringency so2 ferreira acidity spoilage ethanol oeni ethyl microbial mlf sulfur Post a Review You can write a book review and share your experiences. Other readers. Part one of Managing Wine Quality: Volume 1: Oenology and Wine Quality opens with chapters reviewing the impact of different winemaking technologies on quality.

Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilization, clarification and fining of white wines and alternatives to cork in.

This book illustrates the major trends in applied microbiology research with immediate or potential industrial applications. The papers proposed reflect the diversity of the application fields. New microbial developments have been done as well in the food and health sectors than in the environmental technology or in the fine chemical production.

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.

Grape and Wine Biotechnology: Setting New Goals for the Design of Improved Grapevines, Wine Yeast, and Malolactic Bacteria, I. Pretorius Olive Processing, B.

Gandul-Rojas and M. Mı́nguez-Mosquera Search the history of over billion web pages on the Internet. Hundreds of references and links to wine, winemaking, viticulture, reseach publications, databases, and source material, culled by Jack Keller, creator of The Winemaking Home Page, the definitive winemaking web site.

Dimethyldicarbonate (Velcorin) reduced culturability of the spoilage yeast but overall kill depended on strain and temperature. Using both laboratory-scale experiments and pilot plant-scale oak barrels, chitosan was successful in reducing populations approximately four-log (10e6 down to 10e2 cfu/mL), making its use by the wine industry attractive.

Foodborne disease outbreaks traced to seafood consumption and that of fresh fruits and vegetables is of continuing concern in the U.S.

In the past few decades there has been a significant increase in the consumption of seafood and fresh produce in part as a response to health authorities advocating them as part of a healthy diet. This coupled with a growing consumer preference for minimally.

A new wine technical reference book, “Paths to the peak” is available now. refers to ‘freeze dried’ ‘commercially available cultures’ of malolactic bacteria, but was published.

This year, Wine Australia is partnering with Australian wine producers on a number of events and promotions aimed at consumers, trade and media including: Wine Expo - Wine Australia will. Research to improve the inducement of the secondary fermentation of wines involving bacteria ("malolactic bacteria") is very important because most wineries in the Pacific Northwest rely on this fermentation to improve wine quality.

Publications. Bohlscheid, J.C. The genomics revolution has opened up a tremendous opportunity to define and annotate the functional responses of food and beverage microorganisms in the context to which they are delivered to the consumer. A better understanding of the diversity of genomic content and genomic responses of these microorganisms in situ will inform future strategies for spoilage abatement, fermentation.-mutualistic relationship between leguminous plants & nitrogen-fixing bacteria (most important) Ex.

of legumes: soybeans, clover, alfalfa, beans, peas-infection of legume roots by nitrogen-fixing bacteria leads to formation of root nodules that fix nitrogen -leads .