Glucoseoxidase as a stabilizer preventing wine from microbial turbidity.

Microbial terroir for wine grapes.

Jack A. Gilbert, Daniel van der Lelie, and Iratxe Zarraonaindia Institute for Genomic and Systems Biology, Argonne National Laboratory, Argonne, IL 60439; Department of Ecology and Evolution, University of Chicago, Chicago, IL 60637; Center of Excellence for Agricultural Biosolutions, FMC Corporation, Research Triangle Park, NC 27703; and Ikerbasque, Basque Foundation for Science, 48011 Bilbao,...

Microbial Glycosidases for Wine Production

Winemaking is a complex process involving the interaction of different microbes. The two main groups of microorganisms involved are yeasts and bacteria. The yeasts present in spontaneous fermentation may be divided into two groups: the Saccharomyces yeasts, particularly S. cerevisiae; and the non-Saccharomyces yeasts, which include members of the genera Rhodotorula, Pichia, Candida, Debaryomyce...

Preventing microbial adherence

It is extremely important to develop surfaces that prevent microbial adherence in biomedical applications such as implanted medical devices and this article addresses that issue. Bacterial adhesion to surfaces is very complex and there are a range of forces that govern this overall process. These issues are discussed and examined experimentally in this article. Silver has long been known to inh...

Thymol Turbidity as a Liver Function Test

Emulsion Stability: Determination from Turbidity

A novel technique for studying the stability of emulsions has been developed. Owing to the fact that emulsion turbidity is a function of particle concentration and size, the stability of emulsions can be determined by measuring the change in turbidity with time. The relationship between turbidity and particle size and concentration is derived for a polydispersed emulsion. The stability of acous...