Relevant bibliographies by topics / Wine micro-organisms

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  2. Dissertations / Theses
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  4. Book chapters

Academic literature on the topic 'Wine micro-organisms'

Author: Grafiati
Published: 4 June 2021
Last updated: 3 February 2022

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Journal articles on the topic "Wine micro-organisms"

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., S. Centeno, C. Adelantado ., and M. A. Calvo . "Inhibitory Activity of Micro-organisms Isolated from Wine Bottle Corks." Pakistan Journal of Biological Sciences 7, no. 12 (November 15, 2004): 2198–201. http://dx.doi.org/10.3923/pjbs.2004.2198.2201.

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Millet, V., and A. Lonvaud-Funel. "The viable but non-culturable state of wine micro-organisms during storage." Letters in Applied Microbiology 30, no. 2 (February 2000): 136–41. http://dx.doi.org/10.1046/j.1472-765x.2000.00684.x.

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Stegăruș, Diana Ionela. "Microbiological Characterization of Red and White Wines Originated From Vineyards of Getic Piedmont." Management of Sustainable Development 6, no. 2 (December 1, 2014): 61–64. http://dx.doi.org/10.1515/msd-2015-0008.

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Abstract The aim of the present paper is to investigate an objective microbiological analysis of the wine by identification of some parameters such as total amount of germs and yeastswhich are contained in the quality wines from Getic Piedmont namely: Bolovanu, Corcova, Drăgășani, Sâmburești, Segarcea, Ștefănești.The Getic Piedmont is a relict geomorphological relief unit with significant variations from the flat, low lands fragmented by moderately rough with strong fragmentation. We have selected by grouping the wines in grape varieties, white wines (Sauvignon, Chardonnay, Riesling) and red wines (Merlot, Cabernet, Pinot noir) which were tested by microbiological tests. The opinion that the bacteria level should be acceptable in red wines and the yeasts level in white wines were supported by literature. The presence of these micro-organisms have clear influence in wine validity, in principle they are not detectable in a biologically pure wine.
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Ale, C. E., E. Bru, A. M. Strasser de Saad, and S. E. Pasteris. "Effect of physicochemical factors on glycerol production by simultaneous cultures of wine micro-organisms using the response surface method." Journal of Applied Microbiology 117, no. 5 (September 13, 2014): 1336–47. http://dx.doi.org/10.1111/jam.12621.

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Rodas, A. M., S. Ferrer, and I. Pardo. "Polyphasic study of wine Lactobacillus strains: taxonomic implications." International Journal of Systematic and Evolutionary Microbiology 55, no. 1 (January 1, 2005): 197–207. http://dx.doi.org/10.1099/ijs.0.63249-0.

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One hundred and seventy-eight lactobacilli isolated from wine were characterized by a polyphasic approach. Strains were phenotypically identified at genus and species level by classical tests including the analysis of cell morphology, homo/heterofermentative character, sugar fermentation patterns, growth at different temperatures and the optical nature of the isomer of lactic acid produced from glucose. Molecular techniques such as random amplification of polymorphic DNA (RAPD), amplified 16S rDNA restriction analysis (16S-ARDRA), PFGE-RFLP and ribotyping were used to characterize strains, and their potential for identification and/or typing was evaluated. The information obtained with these techniques was processed with the BioNumerics software in order to analyse relationships existing between isolated strains and various reference species of the genus. Then, taxonomic dendrograms were obtained, and this information allowed the proposal of molecular procedures suitable for the identification and typing of these wine micro-organisms. The techniques useful for both identification and typing were RAPD and ribotyping, while 16S-ARDRA was only useful for identification and PFGE-RFLP only for typing purposes. The wine strains were identified as Lactobacillus brevis (19 strains), Lactobacillus collinoides (2 strains), Lactobacillus hilgardii (71 strains), Lactobacillus paracasei (13 strains), Lactobacillus pentosus (2 strains), Lactobacillus plantarum (34 strains) and Lactobacillus mali (10 strains).
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Renouf, Vincent, Emmanuel Gindreau, Olivier Claisse, and Aline Lonvaud-Funel. "Microbial changes during malolactic fermentation in red wine elaboration." OENO One 39, no. 4 (December 31, 2005): 179. http://dx.doi.org/10.20870/oeno-one.2005.39.4.889.

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<p style="text-align: justify;">Winemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases undesirable micro-organisms pass beyond a limit and become prejudicial to wine quality. It is particularly the case of Brettanomyces bruxellensis which produces volatile phenols.</p><p style="text-align: justify;">Most of wine microbial studies have been focused on only one species and that can lead to incomplete and biased results by neglecting possible interactions between the populations. The aim of this study was to obtain a global survey of wine microflora and its quantitative and qualitative changes during the malolactic fermentation, the last microbial intervention before sulphur dioxide addition. The results were obtained by chemical wine analysis, conventional microbiological methods and molecular tools for microbial identification (PCR-ITS-RFLP, PCR-DGGE). In this study, conducted under cellar scale conditions, several oenological parameters were considered: two different cellars, three grape varieties, MLF in tank or in barrels, use of malolactic starters or indigenous flora.</p><p style="text-align: justify;">Interactions appeared, mainly between Oenococcus oeni and B. bruxellensis, but also between O. oeni strains. Some explanations are suggested and further investigations are proposed.</p>
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Comitini, Francesca, Natalia Di Pietro, Laura Zacchi, Ilaria Mannazzu, and Maurizio Ciani. "Kluyveromyces phaffii killer toxin active against wine spoilage yeasts: purification and characterization." Microbiology 150, no. 8 (August 1, 2004): 2535–41. http://dx.doi.org/10.1099/mic.0.27145-0.

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The killer toxin secreted by Kluyveromyces phaffii (KpKt) is active against spoilage yeast under winemaking conditions and thus has potential applications in the biocontrol of undesired micro-organisms in the wine industry. Biochemical characterization and N-terminal sequencing of the purified toxin show that KpKt is a glycosylated protein with a molecular mass of 33 kDa. Moreover, it shows 93 % and 80 % identity to a β-1,3-glucanase of Saccharomyces cerevisiae and a β-1,3-glucan transferase of Candida albicans, respectively, and it is active on laminarin and glucan, thus showing a β-glucanase activity. Competitive inhibition of killer activity by cell-wall polysaccharides suggests that glucan (β-1,3 and β-1,6 branched glucans) represents the first receptor site of the toxin on the envelope of the sensitive target. Flow cytometry analysis of the sensitive target after treatment with KpKt and K1 toxin of S. cerevisiae, known to cause loss of cell viability via formation of pores in the cell membrane, suggests a different mode of action for KpKt.
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Bouix, Marielle, Agnès Grabowski, Monique Charpentier, Jean-Yves Leveau, and Bruno Duteurtre. "Rapid detection of microbial contamination in grape juice by flow cytometry." OENO One 33, no. 1 (March 31, 1999): 31. http://dx.doi.org/10.20870/oeno-one.1999.33.1.1038.

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<p style="text-align: justify;">This study presents an application of flow cytometry to evaluate rapidly the viable micro-organisms in grape juice. In this method, viable cells are firstly specitically labelled with a fluorescent reagent. The sample is then injected into the flow cytometer where the labelled micro-organisms are individually illuminated by a laser beam. The emission of fluorescence is measured. The system counts the number of fluorescent events and prints out a histogram of the fluorescence intensity which is characteristic of the micro-organism being analysed. In laboratory conditions, preliminary trials have been undertaken with an artificially inoculated grape juice with pure yeast and bacteria cultures. This method succeeded in counting simultaneously yeasts and bacteria within 15 minutes, with a high degree of sensitivity, 5.10<sup>3</sup> yeasts perml and 5.10<sup>4</sup> bacteria per ml. This technique can also be applied to the detection of mould contamination and the test has been done with <em>Botrytis</em> spores. The method makes direct cell counts possible and is capable of analysing 30 samples per hour. It can be automatised and easily used in industrial laboratory. During the last harvest, more than a thousand of must samples were controled using this technique. The results let to determine the yeast contamination level of a grape juice tank even before unloading. The results obtained by flow cytometry were compared to the plate count reference method. The correlation between cytometry and count by plate culture was 99 p. cent for the threshold of 5.1 0<sup>4</sup> yeasts/ml which seemed to point out a high contamination. By using this flow cytometry method during the harvest period, the results were supplied in real time. This allowed a rapid selection of the musts, depending upon the scale of their contamination and improved the quality of the wine by corrective actions.</p>
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Dalla Costa, Lorenza, Mickael Malnoy, David Lecourieux, Laurent Deluc, Fatma Ouaked- Lecourieux, Mark R. Thomas, and Laurent Jean-Marie Torregrosa. "The state-of-the-art of grapevine biotechnology and new breeding technologies (NBTS)." OENO One 53, no. 2 (May 14, 2019): 189–212. http://dx.doi.org/10.20870/oeno-one.2019.53.2.2405.

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Context of the review: The manipulation of the genetic basis controlling grapevine adaptation and phenotypic plasticity can be performed either by classical genetics or biotechnologies. In the last 15 years, considerable knowledge has accumulated about the grapevine genome as well as the mechanisms involved in the interaction of the vine with the environment, pests and diseases. Despite the difficulties associated with genetic mapping in this species (allele diversity, chimerism, long generation intervals...), several major controlling important vegetative or reproductive traits have been identified. Considering the huge genotypic and phenotypic diversities existing in Vitis, breeding offers a substantial range of options to improve the performances of cultivars. However, even if marker-assisted selection was largely developed to shorten breeding programs, the selection of improved cultivars, whether for agronomic traits or disease tolerances, is still long and uncertain. Moreover, breeding by crossing does not preserve cultivar genetic background, when the wine industry and market are still based on varietal wines.Significance of the review: In grapevine, pioneering biotechnologies were set up in the 1960s to propagate and/or clean the material from micro-organisms. In the 1990s, the basis of genetic engineering was primary established through biolistic or Agrobacterium with several derived technologies refined in the last 10 years. The latest advance is represented by a group of technologies based on genome editing which allows a much more precise modification of the genome. These technologies, so-called NBTs (new breeding technologies), which theoretically do not deconstruct the phenotype of existing cultivars, could be potentially better accepted by the wine industry and consumers than previous GMO (genetically modified organism) approaches. This paper reviews the current state-of-the-art of the biotechnologies available for grapevine genome manipulation and future prospects for genetic improvement.
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Nipa, Karishma Kabir. "Mutualistic presence of normal Flora in Human Intestine: A review." Journal of Bio-Science 21 (March 11, 2015): 21–25. http://dx.doi.org/10.3329/jbs.v21i0.22515.

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Human body contains a huge number of micro-organisms in its intestine. It is ten times more in number compared to the number of human body cells. These micro-organisms are mainly anaerobic bacteria and perform useful functions in relation to development of gut, and production of vitamins and hormones. These bacteria also perform a wide range of metabolic functions. The present article reviews briefly the mutualistic relationship of intestinal flora with human intestine along with their pathogenic behaviour to some extent. DOI: http://dx.doi.org/10.3329/jbs.v21i0.22515 J. bio-sci. 21: 21-25, 2013
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Dissertations / Theses on the topic "Wine micro-organisms"

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Fredericks, Ilse Nadia. "Efficacy of ultraviolet radiation as an alternative to inactive technology to inactivate micro organisms in grape juice and wines." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/2022.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2010.
Sulphiting is considered as the most reliable and understood preservation technique in the wine industry. Since sulphur dioxide (S02) has been associated with possible health risks, legislation as well as consumers, are becoming more reluctant about the general use of S02 in wine production. In order to avoid economic losses due to spoilage, the wine industry is seeking feasible techniques to possibly reduce the levels of S02 in wine. The purpose of this study was, therefore to determine the efficacy of ultraviolet radiation (UV)-C (254 nm) as an alternative technology to inactivate microorganisms in white and red grape juices and wines.
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Smit, Anita Yolandi. "Evaluating the influence of winemaking practices on biogenic amine production by wine microorganisms." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/1212.

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Books on the topic "Wine micro-organisms"

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Bamforth, Charles W., and Robert E. Ward, eds. The Oxford Handbook of Food Fermentations. Oxford University Press, 2014. http://dx.doi.org/10.1093/oxfordhb/9780199742707.001.0001.

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This handbook showcases a variety of food fermentations ranging from beer and wine to cider, whisky, rum, vinegar, bread, cocoa, tea, and coffee. With authoritative accounts from many experts, it also features a diversity of fermentation products such as dairy products, vegetables, fermented meats and fishery products, and Asian foods. Fermentations for producing flavors and other components for use in foods are discussed as well. Finally, the book describes the use of micro-organisms to produce microbial biomass protein (MBP).
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Book chapters on the topic "Wine micro-organisms"

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"Wine." In Food, Fermentation and Micro-organisms, 89–105. Oxford, UK: Blackwell Publishing Ltd, 2007. http://dx.doi.org/10.1002/9780470995273.ch3.

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"Wine." In Food, Fermentation, and Micro-organisms, 93–110. Chichester, UK: John Wiley & Sons, Ltd, 2019. http://dx.doi.org/10.1002/9781119557456.ch3.

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"Fortified Wines." In Food, Fermentation and Micro-organisms, 106–10. Oxford, UK: Blackwell Publishing Ltd, 2007. http://dx.doi.org/10.1002/9780470995273.ch4.

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"Fortified Wines." In Food, Fermentation, and Micro-organisms, 111–15. Chichester, UK: John Wiley & Sons, Ltd, 2019. http://dx.doi.org/10.1002/9781119557456.ch4.

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Ameen, Sarfaraz, and Caoimhe NicFhogartaigh. "Antimicrobial Stewardship." In Tutorial Topics in Infection for the Combined Infection Training Programme. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198801740.003.0028.

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Antimicrobial stewardship (AMS) is a healthcare- system- wide approach to promoting and monitoring the judicious use of antimicrobials (including antibiotics) to preserve their future effectiveness and optimize outcomes for patients. Put simply, it is using the right antibiotic, at the right dose, via the right route, at the right time, for the right duration (Centres for Disease Control, 2010). Antimicrobial resistance (AMR) is a serious and growing global public health concern. Antibiotics are a unique class of drug as their use in individual patients may have an impact on others through the spread of resistant organisms. Antibiotics are essential for saving lives in conditions such as sepsis, and without effective antibiotics even minor operations could be life-threatening due to the risk of resistant infections. Across Europe approximately 25,000 people die each year as a result of hospital infections caused by resistant bacteria, and others have more prolonged and complicated illness. By 2050, AMR is predicted to be one of the major causes of death worldwide. Protecting the use of currently available antibiotics is crucial as discovery of new antimicrobials has stalled. Studies consistently demonstrate that 30–50% of antimicrobial prescriptions are unnecessary or inappropriate. Figure 18.1 shows some of the reasons behind this. As well as driving increasing resistance, unnecessary prescribing leads to unwanted adverse effects, including avoidable drug reactions and interactions, Clostridium difficile-associated diarrhoea, and healthcare-associated infections with resistant micro-organisms, all of which are associated with adverse clinical outcomes, including increased length of hospital stay and mortality, with increased cost to healthcare systems. Prudent use of antibiotics improves patient care and clinical outcomes, reduces the spread of antimicrobial resistance, and saves money. There are a number of global and national guidelines outlining what a robust AMS programme should consist of (see Further reading and useful resources), including: ● Infectious Diseases Society of America (IDSA): Guidelines for Developing an Institutional Programme to Enhance Antimicrobial Stewardship. ● National Institute for Health and Care Excellence (NICE): Antimicrobial Stewardship: Systems and Processes for Effective Antimicrobial Medicine Use [NG15]. ● Department of Health (DoH): Start Smart Then Focus, updated 2015. ● DoH: UK 5- Year Antimicrobial Resistance Strategy 2013 to 2018.
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Journal articles
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