Evolution of Acetic Acid Bacteria During Fermentation and Storage of Wine
نویسندگان
چکیده
منابع مشابه
Spoilage of bottled red wine by acetic acid bacteria.
AIMS To determine the bacterial species associated with an outbreak of spoilage in commercially bottled red wine where the bottles had been stored in an upright vertical compared with horizontal position. METHODS AND RESULTS Bottled wines comprising Cabernet Sauvignon, Pinot Noir, Shiraz, Merlot and blended red varieties were examined for visible spoilage. Analysis of visibly affected and non...
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Acetic acid, a byproduct formed during yeast alcoholic fermentation, is the main component of volatile acidity (VA). When present in high concentrations in wine, acetic acid imparts an undesirable 'vinegary' character that results in a significant reduction in quality and sales. Previously, it has been shown that saké yeast strains resistant to the antifungal cerulenin produce significantly low...
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Nowadays, vinegar is industrially produced by mesophilic acetic acid bacteria (AAB). However, temperature fluctuation during acetous fermentation is inevitable, and may cause process disturbances. This can be mostly avoided using thermo-tolerant AAB. The main purpose of the present study was to isolate thermo-tolerant AAB. Fermentation performances were then evaluated. Twenty-eight different is...
متن کاملIsolation, identification and characterization of thermo-tolerant acetic acid bacteria for semi-continuous acetous fermentation at high temperature
Nowadays, vinegar is industrially produced by mesophilic acetic acid bacteria (AAB). However, temperature fluctuation during acetous fermentation is inevitable, and may cause process disturbances. This can be mostly avoided using thermo-tolerant AAB. The main purpose of the present study was to isolate thermo-tolerant AAB. Fermentation performances were then evaluated. Twenty-eight different is...
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Beginning with the ‘French Paradox’ observations in the 1990’s much interest has been devoted to the profile and contents of plant secondary metabolites, not only of grapes and wines, but also of numerous other plant foods, due to their assumed health-beneficial properties. Grapes belong to the most important fruit crops, and some 80% of this crop is processed into red and white wines. Anthocya...
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ژورنال
عنوان ژورنال: Applied and Environmental Microbiology
سال: 1984
ISSN: 0099-2240,1098-5336
DOI: 10.1128/aem.48.1.153-156.1984