Studies on Wines and Fuel Alcohol Production

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Author :
Publisher : Devotees of Sri Sri Ravi Shankar Ashram
ISBN 13 : 9395766417
Total Pages : 104 pages
Book Rating : 4.3/5 (957 download)

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Book Synopsis Studies on Wines and Fuel Alcohol Production by : Nandita Gupta

Download or read book Studies on Wines and Fuel Alcohol Production written by Nandita Gupta and published by Devotees of Sri Sri Ravi Shankar Ashram. This book was released on 2022-05-30 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: THESIS Submitted to the Punjab Agricultural University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN MICROBIOLOGY. ABSTRACT Substandard and waste mango (Mangifera indica) variety Dussehri was utilized for ethanol fermentation by Saccharomyces Cerevisiae var. ellipsoideus strain montrachet (@ 15% v/v). Ethanol 9.0% v/v was produced from the substrate with initial TSS of 20.0° B (pH 5.0). The optimum fermentation period was 96 hours at 30° C. Potassium metabisulphite (KMS @ 50 ppm) prevented contamination. Chemical analysis and sensory evaluation have classified the mango wine as of commercially outstanding quality. Aqueous ethanol was dehydrated with Calcium chloride (@18 gm/100 ml) yielding 99.5% ethyl alcohol which can be used as liquid fuel.

Applications of Biotechnology in Traditional Fermented Foods

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Publisher : National Academies Press
ISBN 13 : 0309046858
Total Pages : 208 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Applications of Biotechnology in Traditional Fermented Foods by : National Research Council

Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Wine Analysis and Production

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Publisher : Springer Science & Business Media
ISBN 13 : 1475769784
Total Pages : 639 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Wine Analysis and Production by : Zoecklein

Download or read book Wine Analysis and Production written by Zoecklein and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How ever, they also had monumental failures resulting in the necessity to dis pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modem producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con tinue to demand better. Modem winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.

Production Wine Analysis

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Publisher : Springer Science & Business Media
ISBN 13 : 146158146X
Total Pages : 479 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Production Wine Analysis by : Bruce W. Zoecklein

Download or read book Production Wine Analysis written by Bruce W. Zoecklein and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text is designed to acquaint the reader with the commonly used procedures of juice and wine analysis as they are generally practiced in the industry, and as they are taught in the Department of Enology at California State University, Fresno. It is assumed that the reader has a basic preparation in the fields of chemistry and microbiology. In developing material for this text, the authors have emphasized analyses as they would be carried out in a production laboratory. Realizing that different laboratories have different analytical capabilities, personnel as well as equip ment, we have in many instances provided several different approaches to the same analysis. Throughout this book we have attempted to give special attention to practical considerations and the importance of these analyses in the total spectrum of winery operations. We hope the book's format will satisfy the inter ests oflaboratory personnel as well as winemakers. The process of making wine involves a series of concerns for the winemaker and staff of a winery. The first concerns are viticultural. Upon arrival of the fruit, its quality is assessed, grapes are processed and fermentation is begun. Almost immediately, and in many instances simultaneously, chemical and microbiological stability of the young and/or aging wine become important. Finally, problems do occur on occasion, and a number of what may be consid ered remedial techniques can be employed to produce an acceptable product.

Wine

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 144433042X
Total Pages : 453 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Wine by : Jokie Bakker

Download or read book Wine written by Jokie Bakker and published by John Wiley & Sons. This book was released on 2011-11-30 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.

Wine

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Author :
Publisher : CRC Press
ISBN 13 : 1134539525
Total Pages : 443 pages
Book Rating : 4.1/5 (345 download)

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Book Synopsis Wine by : Merton Sandler

Download or read book Wine written by Merton Sandler and published by CRC Press. This book was released on 2002-12-19 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in wine science has grown enormously over the last two decades as the health benefits of moderate wine consumption have become firmly established in preventing heart disease, stroke, cancer and dementia. The growth of molecular biology has allowed proper investigation of grapevine identity and lineage and led to improvements in the winemak

The Alcohol Textbook

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Author :
Publisher :
ISBN 13 :
Total Pages : 488 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis The Alcohol Textbook by : K. A. Jacques

Download or read book The Alcohol Textbook written by K. A. Jacques and published by . This book was released on 2003 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Agricultural Alcohol and Social Change in the Third World

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Publisher :
ISBN 13 :
Total Pages : 148 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Agricultural Alcohol and Social Change in the Third World by : Timo Kortteinen

Download or read book Agricultural Alcohol and Social Change in the Third World written by Timo Kortteinen and published by . This book was released on 1989 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Science and Technology of Fruit Wine Production

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Publisher : Academic Press
ISBN 13 : 0128010347
Total Pages : 758 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Science and Technology of Fruit Wine Production by : Maria R. Kosseva

Download or read book Science and Technology of Fruit Wine Production written by Maria R. Kosseva and published by Academic Press. This book was released on 2016-11-01 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines

Understanding Wine Chemistry

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1119894093
Total Pages : 565 pages
Book Rating : 4.1/5 (198 download)

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Book Synopsis Understanding Wine Chemistry by : Andrew L. Waterhouse

Download or read book Understanding Wine Chemistry written by Andrew L. Waterhouse and published by John Wiley & Sons. This book was released on 2024-05-16 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject. Readers of the second edition of Understanding Wine Chemistry will also find: Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more An authorial team with decades of combined experience in wine chemistry research and education Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.

Wine Fermentation

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Publisher : MDPI
ISBN 13 : 3038976741
Total Pages : 176 pages
Book Rating : 4.0/5 (389 download)

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Book Synopsis Wine Fermentation by : Harald Claus

Download or read book Wine Fermentation written by Harald Claus and published by MDPI. This book was released on 2019-03-28 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wineries are facing new challenges due to actual market demands for the creation of products exhibiting more particular flavors. In addition, climate change has lead to the requirement for grape varieties with specific features, such as convenient maturation times, enhanced tolerance towards dryness, osmotic stress, and resistance against plant-pathogens. The next generation of yeast starter cultures should produce wines with an appealing sensory profile and less alcohol. This Special Issue comprises actual studies addressing some of the problems and solutions for the environmental, technical, and consumer challenges of wine making today: Development of sophisticated mass spectroscopic methods enable the identification of the major metabolite spectrum of grapes/wine and deliver detailed insights in terroir and yeast-specific traits;Knowledge of the origin and reactions of reductive sulphur compounds facilitates the avoidance of unpleasant wine odors;Innovative physical–chemical treatments support effective and sustainable color extraction from red grape varieties;Enological enzymes from yeasts used directly or in the form of starter cultures are promising tools to increase the juice yields, color intensity, and aroma of wine;Natural and artificial Saccharomyces hybrids as well as collections of adapted wild isolates from various ecological niches will extend winemakers repertoire, allowing individual fermentations;Exact process control of wine fermentations by convenient computer programs will guarantee consistently high product quality.

Studies in Production of Fruit Wines

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Author :
Publisher : LAP Lambert Academic Publishing
ISBN 13 : 9783847341321
Total Pages : 204 pages
Book Rating : 4.3/5 (413 download)

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Book Synopsis Studies in Production of Fruit Wines by : Surajbhan Sevda

Download or read book Studies in Production of Fruit Wines written by Surajbhan Sevda and published by LAP Lambert Academic Publishing. This book was released on 2012 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winemaking is a bioprocess that has its origins in antiquity. Fruit wine is an alcoholic beverage made by fermentation of the fruit juice. Fruit wine is the product of anaerobic fermentation by yeast7 in which the sugars are converted into alcohol & carbon dioxide. The sources of sugar are generally the fruit juices Fruit juice is full of sugar, which could cause weight gain. Consumption of wine, to get the benefits better, should be limited to a glass or two a day, yeast converts some of the sugar during fermentation into alcohol. But the net loss of carbons going from sugar to alcohol is small (as carbon dioxide). These carbons get burned in body or converted into fat. 100 mL of wine contains around 70 kcal, whereas 100 mL of pressed pomegranate juice will contain around 60 kcal . Fruit wines range in taste from dry to very sweet but on average contain the same amount of alcohol as grape wines

Use of Non-Saccharomyces Yeasts for Reducing the Ethanol Contents of Red Wine

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Author :
Publisher :
ISBN 13 :
Total Pages : 142 pages
Book Rating : 4.:/5 (129 download)

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Book Synopsis Use of Non-Saccharomyces Yeasts for Reducing the Ethanol Contents of Red Wine by : Jesse Joshua Aplin (IV)

Download or read book Use of Non-Saccharomyces Yeasts for Reducing the Ethanol Contents of Red Wine written by Jesse Joshua Aplin (IV) and published by . This book was released on 2019 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeasts isolated from Washington vineyards were investigated for their abilities to reduce alcohol contents of red wines. An initial evaluation of carbohydrate and nitrogen utilization was conducted in high sugar (>300 g/L glucose and fructose) grape musts using four non-Saccharomyces yeasts (Candida californica, Metschnikowia pulcherrima, Meyerozyma caribbica, and Wickerhamomyces anomalus). When inoculated into Syrah grape must six days prior to S. cerevisiae, non-Saccharomyces yeasts influenced concentrations of glycerol and volatile aromas, and lower concentrations of ethanol were observed in ferments with C. californica and Mt. pulcherrima. In a broader screening, 16 species of non-Saccharomyces yeasts were investigated for their ability to metabolize sugar without ethanol production when inoculated into Merlot must (310 g/L glucose and fructose) six days before S. cerevisiae without and with added oxygen. Five species (Mt. chrysoperlae, Mt. pulcherrima, My. guilliermondii, Pichia kluyveri, and P. membranifaciens) produced wines with significantly less ethanol without excessive acetic acid accumulation. When inoculated into Merlot must containing less sugar (266 g/L glucose and fructose) three days prior to S. cerevisiae, dry wines (9́Þ2 g/L glucose and fructose) with significantly less ethanol were obtained using Mt. pulcherrima and My. guilliermondii. Synthetic media sequentially inoculated with Mt. pulcherrima then S. cerevisiae, which contained 2.4 to 3.0% less ethanol than cultures fermented with S. cerevisiae alone, confirmed lower ethanol production by Mt. pulcherrima. Conducting larger-scale fermentations (100 L) with unsterilized Merlot grape musts, wines with Mt. pulcherrima contained 0.9% v/v less ethanol than wines inoculated solely with S. cerevisiae. Finally, sensory evaluations were conducted on Merlot wines fermented under winery conditions with Mt. pulcherrima or My. guilliermondii yeasts. Mt. pulcherrima generated wines with 1.1% v/v less ethanol than wines fermented only with S. cerevisiae which were characterized by 'estery' and fruit-associated aromas and flavors. While My. guilliermondii did not affect ethanol content, wines fermented with this yeast exhibited 'berry' and 'woody' aromas and/or flavors with heightened astringency. Overall, this research demonstrates the potential to produce wines with lower alcohol content without compromising wine quality using Mt. pulcherrima isolated from Washington vineyards.

The Quest for Aqua Vitae

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Author :
Publisher : Springer Science & Business
ISBN 13 : 3319063022
Total Pages : 112 pages
Book Rating : 4.3/5 (19 download)

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Book Synopsis The Quest for Aqua Vitae by : Seth C. Rasmussen

Download or read book The Quest for Aqua Vitae written by Seth C. Rasmussen and published by Springer Science & Business. This book was released on 2014-04-23 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ethyl alcohol, or ethanol, is one of the most ubiquitous chemical compounds in the history of the chemical sciences. The generation of alcohol via fermentation is also one of the oldest forms of chemical technology, with the production of fermented beverages such as mead, beer and wine predating the smelting of metals. By the 12th century, the ability to isolate alcohol from wine had moved this chemical species from a simple component of alcoholic beverages to both a new medicine and a powerful new solvent. Of course, this also began the long tradition of production of liqueurs and strong spirits for consumption. The use of alcohol as a fuel, however, did not occur until significantly later periods. This volume presents a general overview of the early history and chemistry of alcohol production and isolation, as well as a discussion of its early uses in both the chemical arts and medicine.

Global Warming and the Wine Industry - Challenges, Innovations and Future Prospects

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Author :
Publisher : BoD – Books on Demand
ISBN 13 : 0854662723
Total Pages : 150 pages
Book Rating : 4.8/5 (546 download)

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Book Synopsis Global Warming and the Wine Industry - Challenges, Innovations and Future Prospects by : Fernanda Cosme

Download or read book Global Warming and the Wine Industry - Challenges, Innovations and Future Prospects written by Fernanda Cosme and published by BoD – Books on Demand. This book was released on 2024-06-26 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, written by experts, aims to provide a comprehensive overview of the impact of global warming on grape mycotoxins and physicochemical parameters, offering insights into low-alcohol wines, sparkling wine production, and innovative practices in winemaking. It offers valuable information and practical solutions to ensure the sustainability and resilience of grape cultivation and wine production in the face of climate change. It addresses key topics such as sugar levels in grapes, dealcoholization treatments, and the effects of climate change on grape products. With chapters on mitigating strategies, emerging challenges, and innovative practices, this comprehensive guide is highly recommended for academic researchers, practitioners in the wine industries, as well as graduate and Ph.D. students in enology and food science.

Valorization of Wine Making By-Products

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Author :
Publisher : CRC Press
ISBN 13 : 1482255340
Total Pages : 365 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Valorization of Wine Making By-Products by : Matteo Bordiga, PhD

Download or read book Valorization of Wine Making By-Products written by Matteo Bordiga, PhD and published by CRC Press. This book was released on 2016-02-03 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture. In line with the worldwide movement toward sustainable development, this book examines how to conver

Chemistry and Technology of Wines and Liquors

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Publisher :
ISBN 13 :
Total Pages : 458 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Chemistry and Technology of Wines and Liquors by : Karl M. Herstein

Download or read book Chemistry and Technology of Wines and Liquors written by Karl M. Herstein and published by . This book was released on 1948 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: