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 54
Page 14
... Inoculating with bacterial cultures for MLF, 372 - What the winemaker can do in the cellar to prevent MLF, 376 - Commercial aspects of the MLF, 377 - Conclusive considerations on the problem of the malolactic fermentation, 378 ...
... Inoculating with bacterial cultures for MLF, 372 - What the winemaker can do in the cellar to prevent MLF, 376 - Commercial aspects of the MLF, 377 - Conclusive considerations on the problem of the malolactic fermentation, 378 ...
Page 35
... inoculating loop, micro-pipette, distilled water. - - - -. Wet mounts Materials needed (Fig. 9a). 1) Slides, measuring 76 x 26 x 1 mm, are usually used. The thickness should be about one millimeter, but slight variations can be tolerated ...
... inoculating loop, micro-pipette, distilled water. - - - -. Wet mounts Materials needed (Fig. 9a). 1) Slides, measuring 76 x 26 x 1 mm, are usually used. The thickness should be about one millimeter, but slight variations can be tolerated ...
Page 36
... Inoculating Loop: This instrument is a metal or Bakelite rod, with a knurled chuck at one end, into which is inserted a platinum or nickel wire. The other end of the wire is shaped differently depending on its intended use. It is ...
... Inoculating Loop: This instrument is a metal or Bakelite rod, with a knurled chuck at one end, into which is inserted a platinum or nickel wire. The other end of the wire is shaped differently depending on its intended use. It is ...
Page 38
... inoculating loop, other glass or metal tools and the mouth of containers. To prevent contamination of the specimen ... inoculating loop is sterilized by bringing it to incandescence in the flame, allowed to cool and then, staying within ...
... inoculating loop, other glass or metal tools and the mouth of containers. To prevent contamination of the specimen ... inoculating loop is sterilized by bringing it to incandescence in the flame, allowed to cool and then, staying within ...
Page 40
... inoculated with two parallel streaks from a culture. Subsequently, a sterile cover glass is gently laid on top of the streaked area. The cover slip can also be placed on the slide after the colonies develop, if the micro-organism is ...
... inoculated with two parallel streaks from a culture. Subsequently, a sterile cover glass is gently laid on top of the streaked area. The cover slip can also be placed on the slide after the colonies develop, if the micro-organism is ...
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