Use Of Non Saccharomyces Yeasts For Reducing The Ethanol Contents Of Red Wine

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

Author : Jesse Joshua Aplin (IV)
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.

Red Wine Technology

Author : Antonio Morata
Publisher : Academic Press
ISBN 13 : 0128144009
Total Pages : 408 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Red Wine Technology by : Antonio Morata

Download or read book Red Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2018-10-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms

Advances in Grape and Wine Biotechnology

Author : Antonio Morata
Publisher : BoD – Books on Demand
ISBN 13 : 1789846129
Total Pages : 298 pages
Book Rating : 4.7/5 (898 download)

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Book Synopsis Advances in Grape and Wine Biotechnology by : Antonio Morata

Download or read book Advances in Grape and Wine Biotechnology written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2019-09-04 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.

Optimization of Fermentation Temperature and Inoculation Timing for Use of Non-Saccharomyces Yeasts to Reduce Ethanol Production in Red Wines

Download Optimization of Fermentation Temperature and Inoculation Timing for Use of Non-Saccharomyces Yeasts to Reduce Ethanol Production in Red Wines PDF Online Free

Author : Tara Cook
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (122 download)

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Book Synopsis Optimization of Fermentation Temperature and Inoculation Timing for Use of Non-Saccharomyces Yeasts to Reduce Ethanol Production in Red Wines by : Tara Cook

Download or read book Optimization of Fermentation Temperature and Inoculation Timing for Use of Non-Saccharomyces Yeasts to Reduce Ethanol Production in Red Wines written by Tara Cook and published by . This book was released on 2020 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Non-Saccharomyces yeasts have been studied as a means to reduce final ethanol content in wine by metabolism of sugars in grape must prior to inoculation of S. cerevisiae. However, little work has been performed to optimize fermentation factors for non-Saccharomyces yeasts growth and metabolism. The aim of this work was to optimize fermentation temperatures and timing of S. cerevisiae inoculation for use of non-Saccharomyces strains Metschnikowia pulcherrima P01A016 and Meyerozyma guilliermondii P40D002 to reduce ethanol content in red wines. In 2018, temperature optimization was studied. Merlot grape must (120 kg) was distributed into temperature-controlled tanks and inoculated with either Mt. pulcherrima or My. guilliermondii prior to adding S. cerevisiae D254. While control tanks, inoculated with S. cerevisiae alone, were set 25°C, treatments were set to either 15°C or 17.5°C before adding S. cerevisiae on day 3 and temperature adjustment to 25°C. Once fermentations achieved dryness (≤ 2 g/L residual sugar), wines were bottled and stored for 6 months at 7°C prior to sensory analysis. In 2019, timing of inoculation was optimized using Merlot grapes from the same vineyard block as in 2018. Tanks with 85 kg of must were inoculated in triplicate with either S. cerevisiae or Mt. pulcherrima, which were then inoculated with S. cerevisiae on day 0, 1, or 3. Maximum temperatures of all tanks were set to 17.5°C until adjusted to 25°C on day 3. In 2018 fermentations, temperature optimization resulted in ethanol reductions of at least 0.2% in all treatments. Wines inoculated with Mt. pulcherrima at 17.5°C were reduced by 0.8% v/v, and panelists found this treatment to express lower sensory scores for hotness, bitterness, and ethanol flavor. However, optimization of inoculation timing in 2019 was inconclusive due to hindrance of non-Saccharomyces yeasts by reduced initial must temperatures as a result of harvest conditions. In this work, temperature was the most important factor affecting ethanol reductions with use of Mt. pulcherrima and My. guilliermondii. In agreement with previous work conducted using these strains, reducing final ethanol concentrations was achievable without quality loss.

Enological Repercussions of Non-Saccharomyces Species 2.0

Author : Antonio Morata
Publisher : MDPI
ISBN 13 : 3036501509
Total Pages : 176 pages
Book Rating : 4.0/5 (365 download)

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Book Synopsis Enological Repercussions of Non-Saccharomyces Species 2.0 by : Antonio Morata

Download or read book Enological Repercussions of Non-Saccharomyces Species 2.0 written by Antonio Morata and published by MDPI. This book was released on 2021-04-15 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.

Wine Microbiology

Author : Kenneth C. Fugelsang
Publisher : Рипол Классик
ISBN 13 : 5881474686
Total Pages : 415 pages
Book Rating : 4.8/5 (814 download)

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Book Synopsis Wine Microbiology by : Kenneth C. Fugelsang

Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Рипол Классик. This book was released on 2007 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Science and Technology of Fruit Wine Production

Author : Maria R. Kosseva
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

Handbook of Enology, Volume 1

Author : Pascal Ribéreau-Gayon
Publisher : John Wiley & Sons
ISBN 13 : 1119584620
Total Pages : 656 pages
Book Rating : 4.1/5 (195 download)

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Book Synopsis Handbook of Enology, Volume 1 by : Pascal Ribéreau-Gayon

Download or read book Handbook of Enology, Volume 1 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2021-04-13 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, an7thd better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology, is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an "unfinished" wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation; Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.

Wine Chemistry and Biochemistry

Author : M. Victoria Moreno-Arribas
Publisher : Springer Science & Business Media
ISBN 13 : 0387741186
Total Pages : 729 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Wine Chemistry and Biochemistry by : M. Victoria Moreno-Arribas

Download or read book Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

White Wine Technology

Author : Antonio Morata
Publisher : Academic Press
ISBN 13 : 0128236558
Total Pages : 431 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis White Wine Technology by : Antonio Morata

Download or read book White Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2021-09-21 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. The book focuses on the technology and biotechnology of white wines, providing a quick reference of novel ways to increase and improve overall wine production and innovation. Its reviews of recent studies and technological advancements to improve grape maturity and production and ways to control PH level make this book essential to wine producers, researchers, practitioners, technologists and students. Covers trends in in both traditional and modern enology technologies, including extraction, processing, stabilization and ageing technologies Examines the potential impacts of climate change on wine quality Provides an overview of biotechnologies to improve wine freshness in warm areas and to manage maturity in cold climates Includes detailed information on hot topics such as the use of GMOs in wine production, spoilage bacteria, the management of oxidation, and the production of dealcoholized wines

Biology of Microorganisms on Grapes, in Must and in Wine

Author : Helmut König
Publisher : Springer
ISBN 13 : 3319600214
Total Pages : 711 pages
Book Rating : 4.3/5 (196 download)

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Book Synopsis Biology of Microorganisms on Grapes, in Must and in Wine by : Helmut König

Download or read book Biology of Microorganisms on Grapes, in Must and in Wine written by Helmut König and published by Springer. This book was released on 2017-11-01 with total page 711 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.

Non-conventional Yeasts: from Basic Research to Application

Author : Andriy Sibirny
Publisher : Springer
ISBN 13 : 303021110X
Total Pages : 568 pages
Book Rating : 4.0/5 (32 download)

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Book Synopsis Non-conventional Yeasts: from Basic Research to Application by : Andriy Sibirny

Download or read book Non-conventional Yeasts: from Basic Research to Application written by Andriy Sibirny and published by Springer. This book was released on 2019-08-12 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume scopes several aspects of non-conventional yeast research prepared by the leading specialists in the field. An introduction on taxonomy and systematics enhances the reader’s knowledge on yeasts beyond established ones such as Saccharomyces cerevisiae. Biotechnological approaches that involve fungal utilization of unusual substrates, production of biofuels and useful chemicals as citric acid, glutathione or erythritol are discussed. Further, strategies for metabolic engineering based on knowledge on regulation of gene expression as well as sensing and signaling pathways are presented. The book targets researchers and advanced students working in Microbiology, Microbial Biotechnology and Biochemistry.

Wine Fermentation

Author : Harald Claus
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.

Frontiers and New Trends in the Science of Fermented Food and Beverages

Author : Rosa Lidia Solís-Oviedo
Publisher : BoD – Books on Demand
ISBN 13 : 1789854954
Total Pages : 154 pages
Book Rating : 4.7/5 (898 download)

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Book Synopsis Frontiers and New Trends in the Science of Fermented Food and Beverages by : Rosa Lidia Solís-Oviedo

Download or read book Frontiers and New Trends in the Science of Fermented Food and Beverages written by Rosa Lidia Solís-Oviedo and published by BoD – Books on Demand. This book was released on 2019-02-20 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.

Yeasts in Food and Beverages

Author : Amparo Querol
Publisher : Springer Science & Business Media
ISBN 13 : 3540283986
Total Pages : 457 pages
Book Rating : 4.5/5 (42 download)

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Book Synopsis Yeasts in Food and Beverages by : Amparo Querol

Download or read book Yeasts in Food and Beverages written by Amparo Querol and published by Springer Science & Business Media. This book was released on 2006-12-30 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.

Wine Microbiology and Biotechnology

Author : Graham H. Fleet
Publisher : CRC Press
ISBN 13 : 9780415278508
Total Pages : 524 pages
Book Rating : 4.2/5 (785 download)

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Book Synopsis Wine Microbiology and Biotechnology by : Graham H. Fleet

Download or read book Wine Microbiology and Biotechnology written by Graham H. Fleet and published by CRC Press. This book was released on 1993-01-01 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Microbiology and Biotechnology presents developments in fermentation technology, enzyme technology, and technologies for the genetic engineering of microorganisms in a single volume. The book emphasizes the diversity of microorganisms associated with the winemaking process, and broadens the discussion of winemaking to include more modern concepts of biotechnology and molecular biology. In each chapter, recognized authorities in their field link the scientific fundamentals of microbiology, biochemistry, and biotechnology to the practical aspects of wine production and quality. They also provide relevant historical background and offer directions for future research.

Brewing Technology

Author : Makoto Kanauchi
Publisher : BoD – Books on Demand
ISBN 13 : 9535133411
Total Pages : 212 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Brewing Technology by : Makoto Kanauchi

Download or read book Brewing Technology written by Makoto Kanauchi and published by BoD – Books on Demand. This book was released on 2017-07-19 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills. In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon.