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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Results 1-5 of 52
Page 11
... heat treatment, 89 - Preparation and preservation of must-substrates, 91 Elimination of microorganisms by centrifugation and preservation of natural musts by deep freezing, 94 – Chemical sterilization, 95. The antiseptic effect of ...
... heat treatment, 89 - Preparation and preservation of must-substrates, 91 Elimination of microorganisms by centrifugation and preservation of natural musts by deep freezing, 94 – Chemical sterilization, 95. The antiseptic effect of ...
Page 15
... heat on cellular life, 425 - Factors which influence the “lethal temperature" value, 426 - The effect of medium composition, 426 - The effect of hydrogen ion concentration, 427 - The effect of carbon dioxide under pressure, 427 The ...
... heat on cellular life, 425 - Factors which influence the “lethal temperature" value, 426 - The effect of medium composition, 426 - The effect of hydrogen ion concentration, 427 - The effect of carbon dioxide under pressure, 427 The ...
Page 30
... heat-fix it; 2) after placing a drop of physiological saline solution (0.9% NaCl in water) on it, cover with a coverglass and seal it with paraffin or nail polish. Instead of using physiological saline solution, it is possible to place ...
... heat-fix it; 2) after placing a drop of physiological saline solution (0.9% NaCl in water) on it, cover with a coverglass and seal it with paraffin or nail polish. Instead of using physiological saline solution, it is possible to place ...
Page 38
... heat of light rays that pass through it. However, even in the absence of heat currents within the liquid, cells, especially very small bacterial ones (Leucomostoc oenos, for example), are affected by vibrations from molecules in 38 ...
... heat of light rays that pass through it. However, even in the absence of heat currents within the liquid, cells, especially very small bacterial ones (Leucomostoc oenos, for example), are affected by vibrations from molecules in 38 ...
Page 40
... fresh or wet mounting. The major difference is the specimen is allowed to air dry. For better adhesion of the specimen to the glass, it is heat-fixed in the flame of a Bunsen burner. After the 40 Delfini - Formica Dry mounting.
... fresh or wet mounting. The major difference is the specimen is allowed to air dry. For better adhesion of the specimen to the glass, it is heat-fixed in the flame of a Bunsen burner. After the 40 Delfini - Formica Dry mounting.
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