Relevant bibliographies by topics / Wine and wine making – Microbiology

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Wine and wine making – Microbiology'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 January 2023

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Journal articles on the topic "Wine and wine making – Microbiology"

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NAVARRO, S., B. GARCÍA, G. NAVARRO, J. OLIVA, and A. Barba. "Effect of Wine-Making Practices on the Concentrations of Fenarimol and Penconazole in Rosé Wines." Journal of Food Protection 60, no. 9 (1997): 1120–24. http://dx.doi.org/10.4315/0362-028x-60.9.1120.

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The changes in and influence of the anti-powdery-mildew fungicides fenarimol and penconazole were studied in the production and quality of rosé wines made with Monastrell grapes grown in the Jumilla wine-producing region in SE Spain. Fungicide concentrations were estimated by gas-liquid chromatography with electron-capture detection. Fermentation was retarded more by penconazole than by fenarimol; in both cases, the slowdown was directly proportional to fungicide concentration. However, the mature wine contained normal concentrations of residual sugars; other enological parameters (pH, volatil
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Grossmann, Manfred, Falk Kießling, Julian Singer, Heidi Schoeman, Max-Bernd Schröder, and Christian von Wallbrunn. "Genetically modified wine yeasts and risk assessment studies covering different steps within the wine making process." Annals of Microbiology 61, no. 1 (2010): 103–15. http://dx.doi.org/10.1007/s13213-010-0088-2.

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Rosini, Gianfranco. "Wine-making by cell-recycle-batch fermentation process." Applied Microbiology and Biotechnology 24, no. 2 (1986): 140–43. http://dx.doi.org/10.1007/bf00250062.

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Rosini, Gianfranco. "Wine-making by cell-recycle-batch fermentation process." Applied Microbiology and Biotechnology 24, no. 2 (1986): 140–43. http://dx.doi.org/10.1007/bf00938785.

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RADOI, Florentina, Masao KISHIDA, and Haruhiko KAWASAKI. "Characteristics of Wines Made bySaccharomycesMutants Which Produce a Polygalacturonase under Wine-Making Conditions." Bioscience, Biotechnology, and Biochemistry 69, no. 11 (2005): 2224–26. http://dx.doi.org/10.1271/bbb.69.2224.

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Qian, Xu, Fangyuan Jia, Jian Cai, Ying Shi, Changqing Duan, and Yibin Lan. "Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging." Foods 11, no. 1 (2021): 74. http://dx.doi.org/10.3390/foods11010074.

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Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. The aim of this study was to characterize and differentiate the volatile composition of Cabernet Sauvignon wines from two clones (169 and 191) in Xinjiang, and to study their aromatic profile evolution during 12-month oak barrel aging period. Results showed that before aging, clone 169 wine contained higher concentrations of several alcohols and ethyl esters, while acetate esters and furanic compounds were higher in clone 191 wi
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Azevedo, Joana, Paulo Lopes, Nuno Mateus, and Victor de Freitas. "Cork, a Natural Choice to Wine?" Foods 11, no. 17 (2022): 2638. http://dx.doi.org/10.3390/foods11172638.

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This review presents the most recent data on the state-of-the-art of the main compounds present in cork, their interaction with wine, and the impact that natural stoppers may have on wines’ physical-chemical and sensory properties. According to the recent scientific literature, the chemical composition of cork and the scientific relevance of the compounds extract from cork to wine over time are reviewed. Furthermore, the effect of cork compounds transfer into wines during post-bottling is also discussed, as well as their impact on the organoleptic (colour and taste) of wines. This knowledge is
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Loukatos, P., M. Kiaris, I. Ligas та ін. "Continuous Wine Making by γ-Alumina-Supported Biocatalyst". Applied Biochemistry and Biotechnology 89, № 1 (2000): 1–14. http://dx.doi.org/10.1385/abab:89:1:1.

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Sato, Hajime, Fujitoshi Yanagida, Takashi Shinohara, Masahito Suzuki, Ken-ichiro Suzuki, and Koki Yokotsuka. "Intraspecific diversity ofOenococcus oeniisolated during red wine-making in Japan." FEMS Microbiology Letters 202, no. 1 (2001): 109–14. http://dx.doi.org/10.1111/j.1574-6968.2001.tb10788.x.

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Cotea, Valeriu V., Mihai Cristian Focea, Camelia Elena Luchian, et al. "Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines." Foods 10, no. 2 (2021): 247. http://dx.doi.org/10.3390/foods10020247.

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The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained throug
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Dissertations / Theses on the topic "Wine and wine making – Microbiology"

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Fundira, Margaret. "Optimization of fermentation processes for the production of indigenous fruit wines (Marula)." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52390.

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Thesis (MSc)--University of Stellenbosch, 2001.<br>ENGLISH ABSTRACT: The importance of indigenous fruit wines is not well researched and documented. There is a need to develop and exploit these valuable food resources through improved production practices, storage, preservation and utilization technologies. The maruia fruit is beneficial in many ways, it can be used for making juice, jam, beer or can be eaten as a whole fruit. The highly nutritive nature of the fruit, its distinctive tropical flavor, its wild occurrence and demand by the local and international communities for the by-pro
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Du, Toit Wessel J. "The effect of oxygen on the composition and microbiology of red wine /." Link to the online version, 2006. http://hdl.handle.net/10019/1017.

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Van, der Westhuizen T. J. (Theunes Johannes). "Genetic characterisation and breeding of wine yeasts." Thesis, Stellenbosch : Stellenbosch University, 1990. http://hdl.handle.net/10019.1/68827.

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Thesis (MSc)--Stellenbosch University, 1990.<br>ENGLISH ABSTRACT: To remain competitive in the market place, the South African wine industry will have to direct well-planned yeast strain-development programmes. However, the winemaker can only benefit from the extensive biochemical and molecular information of the yeast cell and the impressive arsenal of genetic techniques available, if the wine industry defines its requirements in genetic terms. The successful application of these genetic and recombinant deoxyribonucleic acid (DNA) techniques in breeding programmes depends on the availa
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Jolly, N. P. (Neil Paul). "Characterisation, evaluation and use of non-Saccharomyces yeast strains isolated from vineyards and must." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/49877.

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Dissertation (PhD)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: Wine is the product of a complex biological and biochemical interaction between grapes and different microorganisms (fungi, yeasts, lactic acid bacteria and acetic acid bacteria, as well as the mycoviruses and bacteriophages affecting them) in which yeasts play the most important role regarding the alcoholic (primary) fermentation. These wine-associated yeasts can be divided into Saccharomyces and non-Saccharomyces yeasts. During fermentation, there is a sequence of dominance by the various non-Saccharomyces yeas
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Costello, Peter James. "Formation of mousy off-flavour in wine by lactic acid bacteria." Title page, contents and summary only, 1998. http://web4.library.adelaide.edu.au/theses/09AHP/09ahpc841.pdf.

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Bibliography: leaves 200-214. Three structurally related compounds, 2-acetyltetrahydropyridine (ACTPY), 2-ethyltetrahydropyridine (ETPY) and N-heterocycle, 2-acetyl-1-pyrroline (ACPY), were quantified and found to be unique components of mousy wines. 35 lactic acid bacteria (LAB) were screened for the ability to produce mousy off-flavour. In addition to Lactobacillus brevis and L. cellobiosus, a diversity of LAB species, particularly heterofermentative Lactobacillus spp. and Oenococcus oeni exhibited this ability in a range of ethanolic and wine-based media. The substrates and metabolism of mo
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Du, Toit Wessel Johannes. "The effect of oxygen on the composition and microbiology of red wine." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/1145.

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Thesis (PhD(Agric) (Viticulture and Oenology))--University of Stellenbosch, 2006.<br>The winemaking process involves different complex chemical and biochemical reactions, which include those of oxygen (O2). Oxygen can come into contact with the wine through various winemaking procedures and can be used by the winemaker to enhance the quality of red wine. In wine, the main substrates for oxidation are phenolic molecules, which form quinones. These can influence the sensory characteristics of the wine. O2 can be used in fresh must to remove oxidisable phenolic molecules through a process c
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Du, Plessis Heinrich Wilbur 1975. "The role of lactic acid bacteria in brandy production." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/53161.

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Thesis (MSc)--University of Stellenbosch, 2002.<br>ENGLISH ABSTRACT: The presence and growth of lactic acid bacteria (LAB) in wine and their influence on wine quality has received much attention in recent years. Lactic acid bacteria are responsible for conducting malolactic fermentation (MLF) in wine. The benefits associated with malolactic fermentation in terms of deacidification of wine and the contribution to wine flavour and complexity have also recently been the topic of research. It is impossible to describe malolactic fermentation as distinctly desirable or undesirable in terms of
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Beh, Ai Lin Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Investigation of yeasts and yeast-like fungi associated with Australian wine grapes using cultural and molecular methods." Awarded by:University of New South Wales. Chemical Sciences & Engineering, 2007. http://handle.unsw.edu.au/1959.4/40683.

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This thesis presents a systematic investigation ofyeasts associated with wine grapes cultivated in several Australian vineyards during the 2001-2003 vintages. Using a combination of cultural and molecular methods, yeast populations of red (Cabernet sauvignon, Merlot, Tyrian) and white (Sauvignon blanc, Semilion) grape varieties were examined throughout grape cultivation. The yeast-like fungus, Aureobasidium pullulans, was the most prevalent species found on grapes. Various species of Cryptococcus, Rhodotorula and Sporobolomyces were frequently isolated throughout grape maturation. Ripe grapes
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Oelofse, Adriaan. "Isolation and characterisation of the antimicrobial peptides produced by acetic acid bacteria." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53479.

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Thesis (MSc)--Stellenbosch University, 2003.<br>ENGLISH ABSTRACT: Wine quality is greatly influenced by the number of microorganisms, which occur throughout the winemaking process. Yeasts are responsible for the alcoholic fermentation, the lactic acid bacteria (LAB) are responsible for malolactic fermentation (MLF), while acetic acid bacteria (AAB) are responsible for converting ethanol to acetic acid. These microorganisms are present on the grapes and in the cellar and these consequently serve as gateways to the fermentation tanks where they will affect the wine quality. However, these
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Potgieter, Nydia 1977. "The evaluation of β-glucosidase activity produced by wine-isolated yeasts". Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/53769.

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Thesis (MSc)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: ~-Glucosidases constitute a major group of biologically important enzymes that catalyze the hydrolysis of glycosidic linkages in ~-glucosides, as well as in glycosides that contain only carbohydrate residues, e.g. cellobiose. These enzymes occur in all living kingdoms and perform a variety of functions in organisms ranging from bacteria to highly evolved mammals. Three different types of ~-glucosidases are found in humans, each with its own function: glucocerebrosidase (a deficiency causes Gaucher disease), lactase-phl
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Books on the topic "Wine and wine making – Microbiology"

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Fugelsang, K. C. Wine microbiology. Chapman & Hall, 1997.

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G, Edwards Charles, ed. Wine microbiology. 2nd ed. Springer, 2007.

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Santiago, Alfonso V. Carrascosa, and Rosario Muñoz. Molecular wine microbiology. Academic Press, 2011.

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1929-, Formica Joseph V., ed. Wine microbiology: Science and technology. Marcel Dekker, 2001.

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Vincenzini, M., G. A. Farris, and P. Romano. Microbiologia del vino. Ambrosiana, 2005.

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Victoria, Moreno-Arribas M., and Polo M. Carmen, eds. Wine chemistry and biochemistry. Springer, 2009.

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Peeters, Arthur S. Wine: Types, production, and health. Nova Science Publishers, 2011.

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E, Farías Marta, ed. Microbial interaction in fermented beverages. Nova Science Publishers, 2009.

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The chemistry and biology of winemaking. Royal Society of Chemistry, 2007.

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Baetslé, Gilbert. Wijn, bier en champagne: Hun technologieën vergeleken : Wat hebben ze gemeen? Waarin verschillen ze? Academia Press, 2013.

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Book chapters on the topic "Wine and wine making – Microbiology"

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Shen, Cangliang, and Yifan Zhang. "Wine and Pickle Making and Characterization." In Food Microbiology Laboratory for the Food Science Student. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-58371-6_14.

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Parish, Mickey E., and Graham H. Fleet. "Wine." In Food Microbiology. ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch37.

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Vine, Richard P., Ellen M. Harkness, and Sally J. Linton. "Wine Microbiology." In Winemaking. Springer US, 2002. http://dx.doi.org/10.1007/978-1-4615-0733-8_3.

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Vine, Richard P., Ellen M. Harkness, Theresa Browning, and Cheri Wagner. "Wine Microbiology." In Winemaking. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-2656-5_3.

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Zoecklein, Bruce W., Kenneth C. Fugelsang, Barry H. Gump, and Fred S. Nury. "Wine Microbiology." In Production Wine Analysis. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4615-8146-8_12.

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Romano, Patrizia, and Angela Capece. "Wine microbiology." In Starter Cultures in Food Production. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118933794.ch13.

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Fugelsang, Kenneth C. "The Lactic Acid Bacteria." In Wine Microbiology. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6970-8_1.

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Fugelsang, Kenneth C. "Acetic Acid Bacteria." In Wine Microbiology. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6970-8_2.

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Fugelsang, Kenneth C. "Yeasts and Molds." In Wine Microbiology. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6970-8_3.

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Fugelsang, Kenneth C. "Prefermentation Processing." In Wine Microbiology. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6970-8_4.

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Conference papers on the topic "Wine and wine making – Microbiology"

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Arévalo-Villena, M., N. Barrajón-Simancas, E. Cerdeño-Gómez, and A. Briones. "Microbiology stability of wine from Castilla la Mancha." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0084.

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Gil, M. Maqueda, M. L. Álvarez, E. Zamora, and M. Ramírez Fernández. "Characterization of killer wine yeasts from spontaneous must fermentation in six wine producing zones of southwestern Spain." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0078.

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Soccol, Matteo, Antonio Perra, Silvia Loddo, et al. "Sustainable water management in quality wine-making." In 2019 IEEE International Workshop on Metrology for Agriculture and Forestry (MetroAgriFor). IEEE, 2019. http://dx.doi.org/10.1109/metroagrifor.2019.8909236.

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Khmelev, Vladimir N., Valeriy P. Sevodin, Vladimir I. Shesternin, Yuriy M. Kuzovnikov, and Sergey V. Levin. "Using of ultrasound in grape wine making process." In 2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices (EDM). IEEE, 2015. http://dx.doi.org/10.1109/edm.2015.7184530.

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Dachery, Bruna, Sheila Canossa, Emilli Keller Bol, et al. "Incidence of Aspergillus in Grapes Intended To Juice and Wine Prodution." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-058.

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Garbayo, Ines, Lidia Martin-Gordillo, Maria Cuaresma, Mª Ángeles Fernández-Recamales, Ana Sayago, and Carlos Vilchez. "Cultivation of microalgae <em>Chlorella</em> using wine industry by-products." In 1st International Electronic Conference on Microbiology. MDPI, 2020. http://dx.doi.org/10.3390/ecm2020-07110.

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Kongruang, S., and B. Wonganu. "Entrapment by Ca-Alginate Immobilized Yeast Cells for Dried Longan Wine Production." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0081.

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Mateo, E. M., A. Medina, F. Mateo, F. M. Valle Algarra, R. Mateo, and M. Jiménez. "Lactic acid bacteria: a potential tool to reduce ochratoxin A in wine." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0136.

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I.Y., Mekhantseva, Guseva N.V., Salikhova A.M., and Trokhmanenko A.A. "STATE AND DEVELOPMENT OF WINE-MAKING EQUIPMENT IN THE PERIOD AFTER 2017." In "INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION". ДГТУ-Принт, 2021. http://dx.doi.org/10.23947/itno.2021.140-143.

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The article presents an analysis of the law" On viticulture and Winemaking" of 2019, the opinions of experts and farmers on innovations. It is established that the majority of producers of wine-making equipment of the Soviet era either re-profiled or ceased their activities. At the moment, the market is dominated by manufacturers of equipment for low-tonnage wine production. The technical re-equipment of the wine industry is still far from complete, despite a large number of proposals from both domestic and foreign producers.
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Gil, M. Maqueda, and M. Ramírez Fernández. "A simple method for simultaneously isolating mitDNA and virus dsRNA from wine yeasts." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0075.

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Reports on the topic "Wine and wine making – Microbiology"

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Dharmadhikari, Murli R., Sebastian Donner, and Jennifer Hansen. Experimental Wine Making. Iowa State University, Digital Repository, 2010. http://dx.doi.org/10.31274/farmprogressreports-180814-2399.

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FAQ: Microbes Make the Cheese. American Society for Microbiology, 2013. http://dx.doi.org/10.1128/aamcol.june.2014.

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Cheese, a traditional food incorporated into many cuisines, is used as an ingredient in cooking or consumed directly as an appetizer or dessert, often with wine or other suitable beverages. Great numbers of cheese varieties are produced, reflecting in part the versatility of the microorganisms used in cheese-making that this FAQ report will describe. Cheese is one of the few foods we eat that contains extraordinarily high numbers of living, metabolizing microbes, leading some participants to say, “Cheese is alive!” The broad groups of cheese-making microbes include many varieties of bacteria,
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