some stems could be a good thing. And on the other side, some estates have become more fastidious about removing even the tiniest bits of stem. The destemming regime in practice at Margaux leaves some tiny pieces of stems in the ferment, such that 0.03–0.05% of the ferment is stems. I...
The regime of inoculation did not modify the chemical composition of the wines.Conclusions Either sequential or simultaneous inoculation of Si-ALG biocapsules constitute an effective alternative to free bacteria to undertake MLF under stressful conditions.Significance of the Study Effective winemaking ...
It utilizes a continuous fermentation regime where a primary fermentation tank is filled, at such a rate that the optimal ethanol productivity is maintained and emptied into two parallel connected holding tanks. Filling of the holding tanks is alternating where one is filled while the second is ...
As is the case for other biotransformation reactions, considerably more is known about changes occurring during wine fermentation relative to brewery fermentations. It remains to be seen if our knowledge on thiol acetylation is transferrable to the brewing system. Also, despite the existence of multip...
The inoculums were incubated at 22 °C under the constant shaking regime (140 revolutions per minute (rpm), 1.9 cm) for 24 h in 2 bioreplicates. The Schizochytrium sp. culture was firstly refreshed from a cryopreserved stock (in 20% (v/v) glycerol, kept at − 80 °C). 10% (v...
Uncorking the past: the quest for wine, beer, and other alcoholic beverages. Uncorking the past: the quest for wine, beer, and other alcoholic beverages., University of California Press, Berkeley, CA (2009) Google Scholar 37. D Burnett Anti-blackness as the lynchpin of the structured violenc...
discriminant within the PCA loading plots and that were also significantly different at the 95% significance level according to the Kruskal–Wallis test were deemed significant VOCs warranting further investigation. Following this data-mining regime, 28 of the 29 detected VOCs were considered significant...
Two of these, Torulaspora delbrueckii AWRI1152 and Zygosaccharomyces bailii AWRI1578, enabled the production of wine with reduced ethanol concentration under limited aerobic conditions. Depending on the aeration regime T. delbrueckii AWRI1152 and Z. bailii AWRI1578 showed a reduction in ethanol ...
Fermentation processes used for producing alcoholic beverages such as beer, wine, and cider have a long history, having been developed early on across different civilizations. In most instances, yeast strains are used for fermentation processes, e.g., at breweries and wineries. Monitoring of yeast...
For example, Kyraleou et al. [69] found a positive correlation between astringency and total phenolic concentration, with PACs playing the most influential role. EGCs, monomers and dimers are reduced in astringency because the B-ring is hydroxylated. Therefore, wine showed more astringency as the...