Log in

Relevant bibliographies by topics / Wine and wine making – Microbiology / Journal articles

To see the other types of publications on this topic, follow the link: Wine and wine making – Microbiology.

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

Author: Grafiati

Published: 4 June 2021

Last updated: 30 January 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Wine and wine making – Microbiology.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

2

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

11

Tamayo, C., J. Ubeda, and A. Briones. "Relationship between H2S-producing strains of wine yeast and different fermentation conditions." Canadian Journal of Microbiology 45, no. 4 (1999): 343–46. http://dx.doi.org/10.1139/w99-010.

Full text

Abstract:

Hydrogen sulphide formation is a problem in winemaking. One of the factors affecting formation of this unwanted metabolite is the yeast strain responsible for the process. In this experiment wines were made on a laboratory scale with different strains of H2S-producing Saccharomyces cerevisiae. The relationship between H2S production and various fermentation conditions was examined (SO2, methionine, (NH4)2SO4, (NH4)3PO4, steel, and steel-lees). The results show that in fermentations in the presence of stainless steel and lees, H2S formation is high but declines when (NH4)3PO4is added to the mus

APA, Harvard, Vancouver, ISO, and other styles

12

Nevares, Ignacio, and Maria del Alamo-Sanza. "Characterization of the Oxygen Transmission Rate of New-Ancient Natural Materials for Wine Maturation Containers." Foods 10, no. 1 (2021): 140. http://dx.doi.org/10.3390/foods10010140.

Full text

Abstract:

Today, there is a trend in enology promoting a return to the use of old natural materials for the manufacture of storage and maturation wine tanks. One of the most sought-after characteristics of these materials is their permeability to oxygen from the atmosphere to improve wines without this being a harmful process. The reference performance in wine aging is, without doubt, the oak barrel for its ability to oxidize wines in a controlled way, thus improving them. It would be possible to mature wines in containers in which the use of wood is not obligatory, as opposed to aging in oak barrels or

APA, Harvard, Vancouver, ISO, and other styles

13

Ruiz, Javier, Florian Kiene, Ignacio Belda, et al. "Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine." Applied Microbiology and Biotechnology 103, no. 18 (2019): 7425–50. http://dx.doi.org/10.1007/s00253-019-10008-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Kunkee, R. "Some roles of malic acid in the malolactic fermentation in wine making." FEMS Microbiology Reviews 88, no. 1 (1991): 55–71. http://dx.doi.org/10.1016/0168-6445(91)90006-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Tsakiris, Argyris, Panagiotis Kandylis, Argyro Bekatorou, Yiannis Kourkoutas, and Athanasios A. Koutinas. "Dry Red Wine Making Using Yeast Immobilized on Cork Pieces." Applied Biochemistry and Biotechnology 162, no. 5 (2010): 1316–26. http://dx.doi.org/10.1007/s12010-009-8905-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Poggesi, Simone, Aakriti Darnal, Adriana Teresa Ceci, et al. "Fusion of 2DGC-MS, HPLC-MS and Sensory Data to Assist Decision-Making in the Marketing of International Monovarietal Chardonnay and Sauvignon Blanc Wines." Foods 11, no. 21 (2022): 3458. http://dx.doi.org/10.3390/foods11213458.

Full text

Abstract:

Monovarietal wines produced in different wine-growing areas may have completely different sensory profiles. As a result, they may be suitable for sale in different regions, depending on local preferences. Better insight into the sensory and chemical profiles of these wines can be helpful in further optimizing commercial strategies and matching supply and demand, which is the main challenge for global wine traders. The training of dedicated sensory panels, together with the correlation of the evaluated attributes with chemical parameters, followed by validation of the obtained models, may yield

APA, Harvard, Vancouver, ISO, and other styles

17

Kunkee, Ralph E. "Some roles of malic acid in the malolactic fermentation in wine making." FEMS Microbiology Letters 88, no. 1 (1991): 55–72. http://dx.doi.org/10.1111/j.1574-6968.1991.tb04957.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Kunkee, R. "Some roles of malic acid in the malolactic fermentation in wine making." FEMS Microbiology Letters 88, no. 1 (1991): 55–71. http://dx.doi.org/10.1016/0378-1097(91)90696-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Roudil, Ludovic, Pasquale Russo, Carmen Berbegal, Warren Albertin, Giuseppe Spano, and Vittorio Capozzi. "Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector." Recent Patents on Food, Nutrition & Agriculture 11, no. 1 (2020): 27–39. http://dx.doi.org/10.2174/2212798410666190131103713.

Full text

Abstract:

: For 15 years, non-Saccharomyces starter cultures represent a new interesting segment in the dynamic field of multinationals and national companies that develop and sell microbial-based biotechnological solutions for the wine sector. Although the diversity and the properties of non- Saccharomyces species/strains have been recently fully reviewed, less attention has been deserved to the commercial starter cultures in term of scientific findings, patents, and their innovative applications. : Considering the potential reservoir of biotechnological innovation, these issues represent an underestim

APA, Harvard, Vancouver, ISO, and other styles

20

Esteve-Zarzoso, B., M. J. Peris-Torán, E. Garcı́a-Maiquez, F. Uruburu, and A. Querol. "Yeast Population Dynamics during the Fermentation and Biological Aging of Sherry Wines." Applied and Environmental Microbiology 67, no. 5 (2001): 2056–61. http://dx.doi.org/10.1128/aem.67.5.2056-2061.2001.

Full text

Abstract:

ABSTRACT Molecular and physiological analyses were used to study the evolution of the yeast population, from alcoholic fermentation to biological aging in the process of “fino” sherry wine making. The four races of “flor” Saccharomyces cerevisiae (beticus, cheresiensis, montuliensis, and rouxii) exhibited identical restriction patterns for the region spanning the internal transcribed spacers 1 and 2 (ITS-1 and ITS-2) and the 5.8S rRNA gene, but this pattern was different, from those exhibited by non-florS. cerevisiae strains. This flor-specific pattern was detected only after wines were fortif

APA, Harvard, Vancouver, ISO, and other styles

21

Sandhu, Deepika, and Sonia Morya. "A review on the comparative study of nutraceutically activated fruits and herbs based wines." Journal of Applied and Natural Science 14, no. 2 (2022): 500–511. http://dx.doi.org/10.31018/jans.v14i2.3429.

Full text

Abstract:

Nowadays, fruits and herbs wine is a boon for the alcoholic beverage industry since it has a plethora of secondary metabolites (bioactives) with numerous pharmacological properties. The article aims to provide an overview of the possibility of making wine from a variety of nutraceutically active herbs and fruits. The different databases have been used to compile the information. Wine can be made from tropical, subtropical, and temperate fruits that are highly perishable, nutritionally diverse, and underutilised, such as raspberries, pomegranates, sweet potatoes, papaya, pineapples, and kiwi fr

APA, Harvard, Vancouver, ISO, and other styles

22

Liu, Longxiang, Shuai Peng, Weiyu Song, Hongyu Zhao, Hua Li, and Hua Wang. "Genomic Analysis of an Excellent Wine-Making Strain Oenococcus oeni SD-2a." Polish Journal of Microbiology 71, no. 2 (2022): 279–92. http://dx.doi.org/10.33073/pjm-2022-026.

Full text

Abstract:

Abstract Oenococcus oeni is an important microorganism in wine-making-related engineering, and it improves wine quality and stability through malolactic fermentation. Although the genomes of more than 200 O. oeni strains have been sequenced, only a few include completed genome maps. Here, the genome sequence of O. oeni SD-2a, isolated from Shandong, China, has been determined. It is a fully assembled genome sequence of this strain. The complete genome is 1,989,703 bp with a G+C content of 37.8% without a plasmid. The genome includes almost all the essential genes involved in central metabolic

APA, Harvard, Vancouver, ISO, and other styles

23

Erny, C., P. Raoult, A. Alais, et al. "Ecological Success of a Group of Saccharomyces cerevisiae/Saccharomyces kudriavzevii Hybrids in the Northern European Wine-Making Environment." Applied and Environmental Microbiology 78, no. 9 (2012): 3256–65. http://dx.doi.org/10.1128/aem.06752-11.

Full text

Abstract:

ABSTRACTThe hybrid nature of lager-brewing yeast strains has been known for 25 years; however, yeast hybrids have only recently been described in cider and wine fermentations. In this study, we characterized the hybrid genomes and the relatedness of the Eg8 industrial yeast strain and of 24Saccharomyces cerevisiae/Saccharomyces kudriavzeviihybrid yeast strains used for wine making in France (Alsace), Germany, Hungary, and the United States. An array-based comparative genome hybridization (aCGH) profile of the Eg8 genome revealed a typical chimeric profile. Measurement of hybrids DNA content pe

APA, Harvard, Vancouver, ISO, and other styles

24

Naumov, G. I., E. S. Naumova, Z. Antunovics, and M. Sipiczki. "Saccharomyces bayanus var. uvarum in Tokaj wine-making of Slovakia and Hungary." Applied Microbiology and Biotechnology 59, no. 6 (2002): 727–30. http://dx.doi.org/10.1007/s00253-002-1077-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

IZAWA, Shingo, Takeomi KITA, Kayo IKEDA, Takeo MIKI, and Yoshiharu INOUE. "Formation of Cytoplasmic P-Bodies inSakeYeast during JapaneseSakeBrewing and Wine Making." Bioscience, Biotechnology, and Biochemistry 71, no. 11 (2007): 2800–2807. http://dx.doi.org/10.1271/bbb.70417.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Fernández, M., J. F. Úbeda, and A. I. Briones. "Typing of non-Saccharomyces yeasts with enzymatic activities of interest in wine-making." International Journal of Food Microbiology 59, no. 1-2 (2000): 29–36. http://dx.doi.org/10.1016/s0168-1605(00)00283-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

El Haloui, Nour Eddine, Georges Corrieu, Yvon Cleran, and Arlette Cheruy. "Method for on-line prediction of kinetics of alcoholic fermentation in wine making." Journal of Fermentation and Bioengineering 68, no. 2 (1989): 131–35. http://dx.doi.org/10.1016/0922-338x(89)90061-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Argiriou, T., A. Kaliafas, K. Psarianos, M. Kanellaki, S. Voliotis, and A. A. Koutinas. "Psychrotolerant Saccharomyces cerevisiae strains after an adaptation treatment for low temperature wine making." Process Biochemistry 31, no. 7 (1996): 639–43. http://dx.doi.org/10.1016/s0032-9592(96)00016-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Kourkoutas, Y., C. Mcerlean, M. Kanellaki, et al. "High-Temperature Wine Making Using the Thermotolerant Yeast Strain Kluyveromyces marxianus IMB3." Applied Biochemistry and Biotechnology 112, no. 1 (2004): 25–36. http://dx.doi.org/10.1385/abab:112:1:25.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Chavan, Pradnya, Sarika Mane, Girish Kulkarni, et al. "Natural yeast flora of different varieties of grapes used for wine making in India." Food Microbiology 26, no. 8 (2009): 801–8. http://dx.doi.org/10.1016/j.fm.2009.05.005.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Ciani, M., and F. Fatichenti. "Killer Toxin of Kluyveromyces phaffiiDBVPG 6076 as a Biopreservative Agent To Control Apiculate Wine Yeasts." Applied and Environmental Microbiology 67, no. 7 (2001): 3058–63. http://dx.doi.org/10.1128/aem.67.7.3058-3063.2001.

Full text

Abstract:

ABSTRACT The use of Kluyveromyces phaffii DBVPG 6076 killer toxin against apiculate wine yeasts has been investigated. The killer toxin of K. phaffii DBVPG 6076 showed extensive anti-Hanseniaspora activity against strains isolated from grape samples. The proteinaceous killer toxin was found to be active in the pH range of 3 to 5 and at temperatures lower than 40Ã¯Â¿Â½C. These biochemical properties would allow the use of K. phaffiikiller toxin in wine making. Fungicidal or fungistatic effects depend on the toxin concentration. Toxin concentrations present in the supernatant during optimal cond

APA, Harvard, Vancouver, ISO, and other styles

32

Cebollero, Eduardo, and Ramon Gonzalez. "Induction of Autophagy by Second-Fermentation Yeasts during Elaboration of Sparkling Wines." Applied and Environmental Microbiology 72, no. 6 (2006): 4121–27. http://dx.doi.org/10.1128/aem.02920-05.

Full text

Abstract:

ABSTRACT Autophagy is a transport system mediated by vesicles, ubiquitous in eukaryotic cells, by which bulk cytoplasm is targeted to a lysosome or vacuole for degradation. In the yeast Saccharomyces cerevisiae, autophagy is triggered by nutritional stress conditions (e.g., carbon- or nitrogen-depleted medium). In this study we showed that there is induction of autophagy in second-fermentation yeasts during sparkling wine making. Two methods were employed to detect autophagy: a biochemical approach based on depletion of the protein acetaldehyde dehydrogenase Ald6p and a morphological strategy

APA, Harvard, Vancouver, ISO, and other styles

33

Naumov, G. I. "New wine yeasts: On the publication of the book Sovremennye preparativnye formy drozhzhei dlya vinodeliya (Modern Preparative Forms of Yeasts for Wine-Making) by N.N. Martynenko, Moscow: Rossel’khozizdat, 2006." Microbiology 78, no. 4 (2009): 520–21. http://dx.doi.org/10.1134/s0026261709040171.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Francesca, Nicola, Raffaele Romano, Ciro Sannino, Laura Le Grottaglie, Luca Settanni, and Giancarlo Moschetti. "Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration." International Journal of Food Microbiology 171 (February 2014): 84–93. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.11.008.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Philippe, Cécile, Fety Jaomanjaka, Olivier Claisse, et al. "A survey of oenophages during wine making reveals a novel group with unusual genomic characteristics." International Journal of Food Microbiology 257 (September 2017): 138–47. http://dx.doi.org/10.1016/j.ijfoodmicro.2017.06.014.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Iconomopoulou, M., K. Psarianos, M. Kanellaki, and A. A. Koutinas. "Low temperature and ambient temperature wine making using freeze dried immobilized cells on gluten pellets." Process Biochemistry 37, no. 7 (2002): 707–17. http://dx.doi.org/10.1016/s0032-9592(01)00266-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Masneuf, Isabelle, Jørgen Hansen, Casper Groth, Jure Piskur, and Denis Dubourdieu. "New Hybrids between Saccharomyces Sensu Stricto Yeast Species Found among Wine and Cider Production Strains." Applied and Environmental Microbiology 64, no. 10 (1998): 3887–92. http://dx.doi.org/10.1128/aem.64.10.3887-3892.1998.

Full text

Abstract:

ABSTRACT Two yeast isolates, a wine-making yeast first identified as a Mel+ strain (ex. S. uvarum) and a cider-making yeast, were characterized for their nuclear and mitochondrial genomes. Electrophoretic karyotyping analyses, restriction fragment length polymorphism maps of PCR-amplified MET2 gene fragments, and the sequence analysis of a part of the two MET2 gene alleles found support the notion that these two strains constitute hybrids between Saccharomyces cerevisiae andSaccharomyces bayanus. The two hybrid strains had completely different restriction patterns of mitochondrial DNA as well

APA, Harvard, Vancouver, ISO, and other styles

38

DeNittis, M., A. Querol, B. Zanoni, J. L. Minati, and R. Ambrosoli. "Possible use of Biolog methodology for monitoring yeast presence in alcoholic fermentation for wine-making." Journal of Applied Microbiology 108, no. 4 (2010): 1199–206. http://dx.doi.org/10.1111/j.1365-2672.2009.04547.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Izawa, Shingo, Kayo Ikeda, Takeo Miki, Yoshinori Wakai, and Yoshiharu Inoue. "Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing." Applied Microbiology and Biotechnology 88, no. 1 (2010): 277–82. http://dx.doi.org/10.1007/s00253-010-2758-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Izawa, Shingo, Reiko Takemura, Takeo Miki, and Yoshiharu Inoue. "Characterization of the Export of Bulk Poly(A)+ mRNA in Saccharomyces cerevisiae during the Wine-Making Process." Applied and Environmental Microbiology 71, no. 4 (2005): 2179–82. http://dx.doi.org/10.1128/aem.71.4.2179-2182.2005.

Full text

Abstract:

ABSTRACT Ethanol stress affects the nuclear export of mRNA similarly to heat shock in Saccharomyces cerevisiae. However, we have little information about mRNA transport in actual alcoholic fermentation. Here we characterized the transport of mRNA during wine making and found that bulk poly(A)+ mRNA accumulated in the nucleus as fermentation progressed.

APA, Harvard, Vancouver, ISO, and other styles

41

Rakonczás, Nándor, Zoltán Kállai, Béla Kovács, Gabriella Antal, Szilárd Szabó, and Imre J. Holb. "Comparison and Intercorrelation of Various Bentonite Products for Oenological Properties, Elemental Compositions, Volatile Compounds and Organoleptic Attributes of White Wine." Foods 12, no. 2 (2023): 355. http://dx.doi.org/10.3390/foods12020355.

Full text

Abstract:

Bentonite fining is one of the generally applied wine-making technological elements that may seriously affect wine components. The aim of this study was (i) to investigate the effect of 21 bentonite products on eight oenological parameters, 19 elements, 21 volatile organic compounds (VOCs) and 10 organoleptic properties of white wine; and (ii) to quantify intercorrelations among the parameters separately for each of the four quality attributes. Among oenological parameters, sugar, acidity, malic-, lactic-, citric acid and total phenol contents were significant among several bentonite products.

APA, Harvard, Vancouver, ISO, and other styles

42

Pérez-Torrado, Roberto, Jose M. Bruno-Bárcena, and Emilia Matallana. "Monitoring Stress-Related Genes during the Process of Biomass Propagation of Saccharomyces cerevisiae Strains Used for Wine Making." Applied and Environmental Microbiology 71, no. 11 (2005): 6831–37. http://dx.doi.org/10.1128/aem.71.11.6831-6837.2005.

Full text

Abstract:

ABSTRACT Physiological capabilities and fermentation performance of Saccharomyces cerevisiae strains to be employed during industrial wine fermentations are critical for the quality of the final product. During the process of biomass propagation, yeast cells are dynamically exposed to a mixed and interrelated group of known stresses such as osmotic, oxidative, thermic, and/or starvation. These stressing conditions can dramatically affect the parameters of the fermentation process and the technological abilities of the yeast, e.g., the biomass yield and its fermentative capacity. Although a goo

APA, Harvard, Vancouver, ISO, and other styles

43

Balli, D., V. Flari, E. Sakellaraki, et al. "Effect of yeast cell immobilization and temperature on glycerol content in alcoholic fermentation with respect to wine making." Process Biochemistry 39, no. 4 (2003): 499–506. http://dx.doi.org/10.1016/s0032-9592(03)00133-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Roustan, Jean-Louis, and Jean-Marie Sablayrolles. "Feasibility of measuring ferricyanide reduction by yeasts to estimate their activity during alcoholic fermentation in wine-making conditions." Journal of Bioscience and Bioengineering 96, no. 5 (2003): 434–37. http://dx.doi.org/10.1016/s1389-1723(03)70128-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Zhang, Shiwei, Yuan Wang, Xi Chen, Bingjian Cui, Zhihui Bai, and Guoqiang Zhuang. "Variety features differentiate microbiota in the grape leaves." Canadian Journal of Microbiology 66, no. 11 (2020): 653–63. http://dx.doi.org/10.1139/cjm-2019-0551.

Full text

Abstract:

The dependence of plant health and crop quality on the epiphytic microbial community has been extensively addressed, but little is known about plant-associated microbial communities under natural conditions. In this study, the bacterial and fungal communities on grape leaves were analyzed by 16S rRNA gene and internal transcribed spacer high-throughput sequencing, respectively. The results showed differences in the composition of the microbial communities on leaf samples of nine wine grape varieties. The most abundant bacterial genus was Pseudomonas, and the top three varieties with Pseudomona

APA, Harvard, Vancouver, ISO, and other styles

46

Yu, Dongliang, Kan Shi, Xiangyuan Wen, et al. "Evidence of the genetic diversity and clonal population structure of Oenococcus oeni strains isolated from different wine-making regions of China." Journal of Microbiology 56, no. 8 (2018): 556–64. http://dx.doi.org/10.1007/s12275-018-7568-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Kato, Sae, Yukina Yamauchi, and Shingo Izawa. "Protein synthesis of Btn2 under pronounced translation repression during the process of alcoholic fermentation and wine-making in yeast." Applied Microbiology and Biotechnology 102, no. 22 (2018): 9669–77. http://dx.doi.org/10.1007/s00253-018-9313-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Ikonomopoulou, M., M. Kanellaki, M. Soupioni, and A. A. Koutinas. "Effect of Freeze-Dried Immobilized Cells on Delignified Cellulosic Material in Low-Temperature and Ambient-Temperature Wine Making." Applied Biochemistry and Biotechnology 104, no. 1 (2003): 23–36. http://dx.doi.org/10.1385/abab:104:1:23.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Albertin, Warren, Philippe Marullo, Michel Aigle, et al. "Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control." Applied and Environmental Microbiology 77, no. 8 (2011): 2772–84. http://dx.doi.org/10.1128/aem.02547-10.

Full text

Abstract:

ABSTRACTAlcoholic fermentation (AF) conducted bySaccharomyces cerevisiaehas been exploited for millennia in three important human food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve AF have been made separately for each process, with strains that are supposedly well adapted. In this work, we propose a first comparison of yeast AFs in three synthetic media mimicking the dough/wort/grape must found in baking, brewing, and wine making. The fermentative behaviors of nine food-processing strains were evaluated in these media, at the cellular,

APA, Harvard, Vancouver, ISO, and other styles

50

Bakoyianis, V., M. Kanellaki, K. Psarianos, and A. A. Koutinas. "Low temperature, continuous wine ‐ making by immobilized cells: A comparative study of the effect of temperature on volatile by ‐ products." Food Biotechnology 12, no. 3 (1998): 187–207. http://dx.doi.org/10.1080/08905439809549952.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!