Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Peter J. Costello"'
Autor:
Peter J. Costello, Radka Kolouchova, Jane McCarthy, Damian Espinase Nandorfy, Desireé Likos, Simon A. Schmidt
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
Stuck or sluggish malolactic fermentation (MLF) can be problematic in stressful wine conditions, particularly white and sparkling base musts/wines. In these cases, knowledge of yeast-bacteria strain compatibility and the amount of sulfur dioxide (SO2
Externí odkaz:
https://doaj.org/article/f01655d55df746bfa2f5a35b5d5b4a07
Autor:
Cristobal A. Onetto, Peter J. Costello, Radka Kolouchova, Charlotte Jordans, Jane McCarthy, Simon A. Schmidt
Publikováno v:
Microbiology Spectrum, Vol 9, Iss 2 (2021)
ABSTRACT To successfully complete malolactic fermentation (MLF), Oenococcus oeni must overcome wine stress conditions of low pH, high ethanol, and the presence of SO2. Failure to complete MLF may result in detrimental effects to the quality and stabi
Externí odkaz:
https://doaj.org/article/7b38d66a04ea43dc946b06d8a0202e64
Autor:
Radka Kolouchova, Peter J. Costello, Jane M. McCarthy, Cristobal A. Onetto, Charlotte Jordans, Simon A. Schmidt
Publikováno v:
Microbiology Spectrum, Vol 9, Iss 2 (2021)
To successfully complete malolactic fermentation (MLF), Oenococcus oeni must overcome wine stress conditions of low pH, high ethanol, and the presence of SO2. Failure to complete MLF may result in detrimental effects to the quality and stability of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da52d540702a31dcf49cfc7280307590
https://journals.asm.org/doi/10.1128/Spectrum.01154-21
https://journals.asm.org/doi/10.1128/Spectrum.01154-21
Publikováno v:
Australian Journal of Grape and Wine Research. 21:663-669
Deacidification of wines by malolactic fermentation (MLF) is an essential step in the production of most red, many white and some sparkling base wines. While this secondary fermentation can occur spontaneously, the majority of winemakers, particularl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a1a2d14084cdfb7d629cc2295630381
https://doi.org/10.1111/ajgw.12185
https://doi.org/10.1111/ajgw.12185
Autor:
Peter J. Costello, Paul J. Chambers, Anthony R. Borneman, Peter R. Sternes, Eveline J. Bartowsky
Publikováno v:
International journal of food microbiology. 257
We report the first whole transcriptome RNAseq analysis of the wine-associated lactic acid bacterium Oenococcus oeni using a combination of reference-based mapping and de novo transcript assembly in three distinct strains during malolactic fermentati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2e1f2bf9eb5bfa893acef9c088e720b
https://pubmed.ncbi.nlm.nih.gov/28688370
https://pubmed.ncbi.nlm.nih.gov/28688370
Publikováno v:
Australian Journal of Grape and Wine Research. 18:287-301
Background and Aims: This study investigated the interactive effects of malolactic bacterial strain, pre-malolactic fermentation (MLF) pH value and wine matrix/style on modulating chemical and sensory impacts of MLF in Cabernet Sauvignon wine. Method
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::971a96eb08fd17000118fe786da158cc
https://doi.org/10.1111/j.1755-0238.2012.00196.x
https://doi.org/10.1111/j.1755-0238.2012.00196.x
Publikováno v:
Australian Journal of Grape and Wine Research. 10:143-150
Lysozyme is an enzyme with muramidase activity which can lyse Gram-positive bacteria, including wine lactic acid bacteria. This enzyme provides a practical method for delaying or preventing the growth of Oenococcus oeni and consequently the onset of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::379e67ffc2f51cf543e4d35071c3ca9e
https://doi.org/10.1111/j.1755-0238.2004.tb00017.x
https://doi.org/10.1111/j.1755-0238.2004.tb00017.x
Publikováno v:
Australian Journal of Grape and Wine Research. 9:127-137
Metabolic interaction of wine yeast and malolactic (ML) bacteria may stimulate or inhibit malolactic fermentation (MLF). To study this interaction in the absence of extrinsic grape-derived and processing factors, a standardised methodology using a ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9b9dcde0db60dbb29f1faf27c9ba4eb
https://doi.org/10.1111/j.1755-0238.2003.tb00263.x
https://doi.org/10.1111/j.1755-0238.2003.tb00263.x
Autor:
Paul A. Henschke, Peter J. Costello
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:7079-7087
The N-heterocyclic bases, 2-ethyltetrahydropyridine (1), 2-acetyl-1-pyrroline (2), and 2-acetyltetrahydropyridine (3) are associated with the occurrence of mousy off-flavor in wine. The biosynthesis of these N-heterocycles by the wine lactic acid bac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bc7b44c466150159226cc5b200d0405
https://doi.org/10.1021/jf020341r
https://doi.org/10.1021/jf020341r
Publikováno v:
Natural Product Letters. 7:129-132
The potent flavour compound 2-acetyl-1-pyrroline (1) was identified for the first time in wines spoiled by mousy taint. Identification was verified by comparison of GC and GC-MS data with those of authentic reference material. GC-SNEFF analysis of (1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a35ca6f4486f2436c95267c39535bab
https://doi.org/10.1080/10575639508043200
https://doi.org/10.1080/10575639508043200