Wine Microbiology: Science and TechnologyThis volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy. It contains over 300 drawings, photographs and photomicrographs that illustrate the diagnostic morphology of wi |
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Page 38
... dilution is required. At this point, the container holding the material to be observed is opened, and the mouth of the container is exposed to the flame. The inoculating loop is sterilized by bringing it to incandescence in the flame ...
... dilution is required. At this point, the container holding the material to be observed is opened, and the mouth of the container is exposed to the flame. The inoculating loop is sterilized by bringing it to incandescence in the flame ...
Page 40
... diluted yeast suspensions (Fig. 9f, g). At the very most, dilution may be necessary if the sample is too cloudy. If instead, the material to be observed is an opaque solid (vine branches, leaves, etc.), then it will have to be sectioned ...
... diluted yeast suspensions (Fig. 9f, g). At the very most, dilution may be necessary if the sample is too cloudy. If instead, the material to be observed is an opaque solid (vine branches, leaves, etc.), then it will have to be sectioned ...
Page 42
... diluted staining solution is placed on it (Fig. 10a) and, after it has been allowed to react for the prescribed length of time (reaction time varies from method to method), it is washed thoroughly with water (Fig. 10b). If, in addition ...
... diluted staining solution is placed on it (Fig. 10a) and, after it has been allowed to react for the prescribed length of time (reaction time varies from method to method), it is washed thoroughly with water (Fig. 10b). If, in addition ...
Page 44
... Dilution is also used to avoid the interference of phenolic compounds that could minimize staining selectivity. Even more than for the dilution effect, the importance of pH is demonstrated by the fact that ... diluted to 44 Delfini - Formica.
... Dilution is also used to avoid the interference of phenolic compounds that could minimize staining selectivity. Even more than for the dilution effect, the importance of pH is demonstrated by the fact that ... diluted to 44 Delfini - Formica.
Page 45
... diluted to about ten million cells per mL; then it is put into a sampling tube with one mL of Fink and Kühles methylene blue solution. After 5-10 minutes, a sample is examined under the microscope without heat-fixing it. All the ...
... diluted to about ten million cells per mL; then it is put into a sampling tube with one mL of Fink and Kühles methylene blue solution. After 5-10 minutes, a sample is examined under the microscope without heat-fixing it. All the ...
Contents
17 | |
27 | |
35 | |
49 | |
Sterilization techniques | 85 |
The antiseptic effect of sulfur dioxide | 99 |
Correlation between pH buffer power oxidationreduction potential microbiological stabilization and the acid taste of wine | 125 |
Alternative techniques to the use of sulfur dioxide for microbiological stabilization | 143 |
Microbiological monitoring of must and wine | 283 |
The use of selected yeast strains | 291 |
The formation of organoleptically important metabolites | 327 |
The production of acetic acid by yeasts | 339 |
Biological degradation of malic acid | 357 |
Microbiological control of concentrated musts and sulfured musts | 379 |
The microbiological control of wine during storage | 389 |
Methodology for the microbiological stabilization of musts and wines | 409 |
Cleansing and sanitation | 157 |
Taxonomy biology cytology and morphology of wineassociated yeasts | 167 |
Isolation selection and purification of wine yeasts | 193 |
Oenological characteristics of selected yeast strains and their genetic improvement | 219 |
Current and prospective microbiological topics in enology | 241 |
The metabolism of sugars and nitrogen by yeast | 253 |
The oxygen requirement for wine yeast | 269 |
Microbiological stabilization of wine through thermal treatment Pasteurization and hot bottling | 425 |
Microbiological stabilization through filtration | 433 |
Microscopic and chemical assays used for the identification of sediment Techniques used to determine a wines propensity to develop turbidity | 453 |
Bibliography | 461 |
Index | 483 |
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Common terms and phrases
acetaldehyde acetic acid bacteria activity addition agar alcoholic fermentation antiseptic aromatic bottling cells/mL characteristics clarified colonies color compounds concentration considered containing decrease degradation Delfini diluted dose effect enological enzymes ethyl eyepiece factors fatty acids favor filter filtration formation free-run genetic glucose glycerol grape growth H2SO heat hydrogen increase incubation inhibition initial inoculated inoculum juice lactic acid bacteria Leuconostoc liquid malic acid malolactic bacteria malolactic fermentation medium membrane mentation metabolic mg/L microbial microbiological stabilization micron microorganisms microscope molecular SO2 º º occur odor organoleptic oxidation oxygen Pasteur Petri plate phase preparation presence produced pyruvic acid quantity resistant Saccharomyces cerevisiae sample Schizosaccharomyces selected yeast strains slide solution species spoilage spores starter culture sterile sugar sulfur dioxide surface suspension Table tank tartaric acid techniques temperature tion tive treatment vegetative cells vinification volatile acidity wine yeasts yeast cells