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 58
Page 11
... sterile environment, 85 Sterilization of glass and metal instruments, 89 - Sterilization of natural and synthetic substrates by heat treatment, 89 - Preparation and preservation of must-substrates, 91 Elimination of microorganisms by ...
... sterile environment, 85 Sterilization of glass and metal instruments, 89 - Sterilization of natural and synthetic substrates by heat treatment, 89 - Preparation and preservation of must-substrates, 91 Elimination of microorganisms by ...
Page 36
... sterilized in a flame, it quickly becomes incandescent and just as quickly cools off, thus avoiding the destruction of ... sterile chambers. In any case, the onc truly indispensable piece of equipment Fig. 9b). Flame sterilization of the ...
... sterilized in a flame, it quickly becomes incandescent and just as quickly cools off, thus avoiding the destruction of ... sterile chambers. In any case, the onc truly indispensable piece of equipment Fig. 9b). Flame sterilization of the ...
Page 37
... sterilized in a dry hot air oven or in an autoclave. Fig. 9e). Positioning of the coverglass: one edge of the coverglass is laid near the drop, and the other side is lowered slowly until the specimen is completely cowered it is secured ...
... sterilized in a dry hot air oven or in an autoclave. Fig. 9e). Positioning of the coverglass: one edge of the coverglass is laid near the drop, and the other side is lowered slowly until the specimen is completely cowered it is secured ...
Page 38
... sterilized by bringing it to incandescence in the flame, allowed to cool and then, staying within the sterile zone of the flame, the inoculating loop is put into the container and a bit of the material to be examined (colony, wine ...
... sterilized by bringing it to incandescence in the flame, allowed to cool and then, staying within the sterile zone of the flame, the inoculating loop is put into the container and a bit of the material to be examined (colony, wine ...
Page 40
... sterile Petri dish on a, U-shaped glass rod to keep it off the bottom. At this point, the agarcoated slide is inoculated with two parallel streaks from a culture. Subsequently, a sterile cover glass is gently laid on top of the streaked ...
... sterile Petri dish on a, U-shaped glass rod to keep it off the bottom. At this point, the agarcoated slide is inoculated with two parallel streaks from a culture. Subsequently, a sterile cover glass is gently laid on top of the streaked ...
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