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Flavour compounds in fungi
Flavour compounds in fungi

... First, I would like to give my honest and profound gratitude to Prof. Jürgen Wendland to offer me this position. Without his acceptance and thoughtful guidance this PhD would not have been possible. You bet on me even though you could have chosen many other more qualified students. I just want to le ...
An Overview on the Biological Production of Vinegar
An Overview on the Biological Production of Vinegar

... from the origin of wine. Although vinegar has always been considered among the lowest quality products of fermented foods, it has also been used as a food condiment, as a preservative agent and, in some countries as a healthy drink (Solieri and Giudici, 2009). Vinegar contains about 5% acetic acid i ...
Saccharomyces cerevisiae in the Production of Fermented
Saccharomyces cerevisiae in the Production of Fermented

... impose osmotic stress (reduced water availability) on cells to adversely affect cell physiology. This is frequently encountered in brewing in so-called very high gravity (VHG) fermentations and increasingly in whisky production. Yeast cells can respond to the lack of water by overproducing glycerol, ...
Saccharomyces cerevisiae in the Production of Fermented
Saccharomyces cerevisiae in the Production of Fermented

... impose osmotic stress (reduced water availability) on cells to adversely affect cell physiology. This is frequently encountered in brewing in so-called very high gravity (VHG) fermentations and increasingly in whisky production. Yeast cells can respond to the lack of water by overproducing glycerol, ...
Chocolate and red wine - World Cocoa Foundation
Chocolate and red wine - World Cocoa Foundation

... Values in same column followed by different letters were significantly different p < 0.05. ...
The Wine Expert: Fermentation of Fructose
The Wine Expert: Fermentation of Fructose

... Fructose utilization by wine yeasts is critical for the maintenance of a steady fermentation rate at the end of alcoholic fermentation. When fructose becomes the main sugar present during the late stages of alcoholic fermentation and wine yeasts have to ferment this non-preferred sugar after long pe ...
Vitis 36 (1), 43-47 (1997) Effects of maceration on the - Vitis-vea
Vitis 36 (1), 43-47 (1997) Effects of maceration on the - Vitis-vea

... which shows the same concentration in wines from nonmacerated musts and those from a 6-h-macerated must. Proline which slightly decreased with longer maceration times is the main amino acid in musts and wines from Chardonnay. It behaves unusually and is clearly different from the other amino acids. ...
P_14 Enhancement of Bioactive Compounds of Roselle Vinegar by
P_14 Enhancement of Bioactive Compounds of Roselle Vinegar by

... fermentation. Methods: Vinegar fermentationis a two-step process: First, the anaerobic conversion of sugars to ethanol by Saccharomyces cerevisiae TISTR5048 and then the aerobic oxidation of ethanol to acetic acid by mixed culture of Acetobacter aceti TISTR102 and Acetobacter cervisiae TN4497. Total ...
발효화학-8.
발효화학-8.

... other than oxygen as the terminal electron acceptor under anaerobic conditions  Fermentative process : ATP generation through SLP with the oxidation of electron donors coupled to the reduction of electron carriers such as NAD(P)+ or flavin adenine dinucleotide (FAD). The reduced electron carriers ( ...
Study of Volatile Compounds in Thai Rice Wine (Sato) Produced
Study of Volatile Compounds in Thai Rice Wine (Sato) Produced

Dealcoholized red and white wines decrease oxidative stress
Dealcoholized red and white wines decrease oxidative stress

... In vitro experiments have demonstrated that polyphenols exhibit antioxidant and anti-inflammatory activities. The present study was designed to test whether dealcoholized red (DRW) and white (DWW) wines can decrease the oxidative stress associated with inflammation in vivo. Rats were fed for 15 d ei ...
FERMENTATION
FERMENTATION

... FERMENTATION Fermentation is an __________________________________________________________ _____________________________________________________. Cells performed anaerobic fermentation long before aerobic cellular respiration occurred. ...
Synergistic Effects of Branched
Synergistic Effects of Branched

... of BCAAs + Phe could weaken the promotion effect of higher alcohol production induced by the single addition of the amino acid(s). Moreira et al. (2011) also observed that branched-chain alcohols, including isobutyl alcohol and isoamyl alcohol, were decreased in wine supplemented with DAP, which cou ...
Research on Strategies for Rapid Development of Shaoxing Wine:
Research on Strategies for Rapid Development of Shaoxing Wine:

... of amino acid and the total content of amino acid is 6770mg/L. As contrast, the total amino acid content of dry red wine was 1581mg/L. Further more, there were 8 kinds of amino acid belong to the special ones that human body cannot synthesize itself and has to be taken directly from outside. This re ...
The Impact of Yeast on Wine Aroma and Flavor: The Good, the Bad
The Impact of Yeast on Wine Aroma and Flavor: The Good, the Bad

... HYDROGEN SULFIDE ...
Food processing and Preservation-fermentation
Food processing and Preservation-fermentation

... • Fermentation in food processing typically is the conversion of carbohydrates to alcohol and carbon dioxide or organic acids using yeast, bacteria or combination thereof, under anaerobic conditions. • A more restricted defination of fermentation is the chemical conversion of sugar into ethanol. The ...
Wine Microscopy Workshop (PPT | 5MB)
Wine Microscopy Workshop (PPT | 5MB)

... • Daughter cells remain attached during budding; producing a surface film ...
GRAPE MATURITY Section 3. pH and Acidity pH and Potassium (K
GRAPE MATURITY Section 3. pH and Acidity pH and Potassium (K

... development. Potassium (K+) is the main cation (positively-charged ion) in must and wine (Blouin and Cruège, 2003). Potassium is absorbed by the roots and distributed to all parts of the vine. Early in the season, when the growth rate is high, much of the K+ accumulates in the leaves. After véraison ...
Discrimination of wine age of Chinese rice wine by
Discrimination of wine age of Chinese rice wine by

... experienced to successfully evaluate the wine age. Instrumental methods have been utilized for wine age or vintage year discrimination to distinguish certain chemical features, such as phenolic compounds[5], amino acids, pigment composition[6], flavonoids[7], acid[8], and volatile compounds[9]. The ...
High Alcohol Fermentations: How to Manage Primary and
High Alcohol Fermentations: How to Manage Primary and

... Refer to websites for actual protocols Blend Sterile Filter Long acclimatization, build-up with sugar Short acclimatization with high inoculation rate How many times should you try to restart a stuck ferment? When can you start tasting the yeast? • Use of yeast hulls • Addition of nutrients? ...
VEN 124 Section IV
VEN 124 Section IV

... compounds, especially from the degradation of amino acids. It is likely that some of these compounds are also being produced during growth in wine. ...
利用电位型电子舌鉴别黄酒酒龄的研究——结合氨基酸组成与含量
利用电位型电子舌鉴别黄酒酒龄的研究——结合氨基酸组成与含量

... To guarantee the basic quality of wine for consumers and to ensure a good reputation ...
Umami taste in wine
Umami taste in wine

... of wine has been referred to (Peynaud1) but never analyzed. The umami taste sensation, derived from glutamates and 5’-ribonucleotides, is well documented as an attractive, primary taste component of myriad food products. Preliminary research shows sufficient levels of naturally occurring umami taste ...
Case Study I—Soy Sauce
Case Study I—Soy Sauce

... 2. Notice that not all grape sugar is converted to ethanol. Why not? At some point the concentration of ethanol produced by the yeast becomes so high that the yeast can no longer tolerate it and the yeast population dies out. If as is the case in this graph, unutilized sugar remains when the yeast c ...
fermentations
fermentations

... Fermentations are nowadays defined as a processes that do not involve electron transport chains that use oxygen, nitrate or other electron acceptors ...
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Wine fault

A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to adversely affect it. In fact, depending on perception, these concentrations may impart positive characters to the wine. However, when the concentration of these compounds greatly exceeds the sensory threshold, they replace or obscure the flavors and aromas that the wine should be expressing (or that the winemaker wants the wine to express). Ultimately the quality of the wine is reduced, making it less appealing and sometimes undrinkable.There are many causes for the perception in wine faults, including poor hygiene at the winery, excessive and/or insufficient exposure of the wine to oxygen, excessive or insufficient exposure of the wine to sulphur, overextended maceration of the wine either pre- or post-fermentation, faulty fining, filtering and stabilization of the wine, the use of dirty oak barrels, over-extended barrel aging and the use of poor quality corks. Outside of the winery, other factors within the control of the retailer or end user of the wine can contribute to the perception of flaws in the wine. These include poor storage of the wine that exposes it to excessive heat and temperature fluctuations as well as the use of dirty stemware during wine tasting that can introduce materials or aromas to what was previously a clean and fault-free wine.
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