Results 11 to 20 of about 3,960 (144)
Monitoring Seasonal Changes in Winery-Resident Microbiota. [PDF]
PLoS ONE, 2013 During the transformation of grapes to wine, wine fermentations are exposed to a large area of specialized equipment surfaces within wineries, which may serve as important reservoirs for two-way transfer of microbes between fermentations.
Nicholas A Bokulich +3 more
doaj +1 more source
Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue
Beverages, 2021 Wine faults, often caused by spoilage microorganisms, are considered negative sensory attributes, and may result in substantial economic losses. The objective of this study was to use the electronic tongue (e-tongue) and flash sensory profiling (FP) to ...
Victoria D. Paup +4 more
doaj +1 more source
Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine
Foods, 2021 SO2 is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during ...
Filipa V. M. Silva, Sanelle van Wyk
doaj +1 more source
An in vitro and in vivo evaluation of peroxyacetic acid as an alternative sanitizer for wine barrels [PDF]
Ciência e Técnica Vitivinícola, 2016 Peroxyacetic acid is a common sanitizer used in the food and wine industry, but its use as a sanitizer for wine barrels has not been reported. We are reporting the findings for in vitro studies using three different concentrations of peroxyacetic acid (0,
Solis Maria de Lourdes Alejandra Aguilar +2 more
doaj +1 more source
Simultaneous assay of mousy off-flavor markers in wine
IVES Technical Reviews, 2023 The compounds described as being responsible for mousy off-flavor in wine are 2-acetylpyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP).
Daiki Kiyomichi +7 more
doaj +1 more source
Foods, 2020 Low alcohol wine is a new entry in the global wine market, due to the increase in consumers’ concern for health, economic and modern lifestyle issues.
Gregoria Mitropoulou +4 more
doaj +1 more source
BIO Web of Conferences, 2023 Pulsed electric field application for microbial inactivation of wine spoilage microorganisms has recently become a point of interest among scientific and industry peers. B.
Aguiar-Macedo Mafalda +3 more
doaj +1 more source
DETERMINATION OF PRIMERS EFFICIENCY IN THE DETECTION OF PEDIOCOCCUS IN WINES
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2021 Pediococcus spp. are lactic acid bacteria which are considered spoilage in the wine making processes. Early detection can minimize the negative effects of Pediococcus spp on wine quality and prevent the development of advanced spoilage stages.
Alexandra Buga +4 more
doaj
THE METHODOLOGICAL ASPECTS OF USING REAL-TIME POLYMERASE CHAIN REACTION (RT-PCR) IN BRETTANOMYCES/DEKKERA DETECTION [PDF]
Journal of Engineering Science (Chişinău), 2019 Wine spoilage could be caused by a lot of genera and species of yeasts. One of the most damaging is Brettanomyces/Dekkera which causes severe quality problems in the wine industry.
Irina Mitina +3 more
doaj +1 more source
Isolation and Identification of Spoilage Yeasts in Wine Samples by MALDI-TOF MS Biotyper
Scientific Papers Animal Science and Biotechnologies, 2023 Many genera and species of microorganisms can be found in grape musts and wines at various times during the winemaking process. For instance, Saccharomyces, Brettanomyces, and Pediococcus can be found together in wine.
Attila Kántor, Miroslava Kačániová
doaj