Zobrazeno 1 - 10
of 230
pro vyhledávání: '"Wine spoilage"'
Autor:
Marius D. Akissi, Clémentine A. Kouakou-Kouamé, Constant K. Attchelouwa Attchelouwa, Marc Lebrun, Corinne Teyssier, Jean-Christophe Meile, Florent K. N’guessan
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 2, Pp 318-326 (2024)
This study aimed to investigate the volatile organic compounds (VOCs) variations during the spoilage of palm wine stored at ambient temperature and identify potential shelf-life markers. Palm wine collected from local tappers and resellers were store
Externí odkaz:
https://doaj.org/article/ab26991d04494d588b2b56dcd01185c8
Autor:
Dan Zgardan, Irina Mitina, Rodica Sturza, Valentin Mitin, Silvia Rubtov, Cristina Grajdieru, Emilia Behta, Fatih Inci, Nedim Haciosmanoglu
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 79 (2023)
Acetic acid bacteria (AAB) are ubiquitous wine spoilage microorganisms causing significant economic damage to winemakers. Considering difficulties in their isolation through traditional microbiological methods, it would be advantageous to detect them
Externí odkaz:
https://doaj.org/article/c90ab8c5263d4577ba0fcc601f8c189e
Autor:
Benjamín Kuchen, Emilio Hector Paroldi, María Sol Azcona, María Carla Groff, Licia Pera, Fabio Vazquez
Publikováno v:
OENO One, Vol 57, Iss 1 (2023)
SO2 is traditionally used to limit or nullify the proliferation of spoilage yeasts in must/wine, but its use has become controversial due to its negative effects on human health. An alternative strategy for the control of spoilage yeasts is the use o
Externí odkaz:
https://doaj.org/article/b51410145b074d04840da5891afd669a
Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis
Publikováno v:
Beverages, Vol 9, Iss 3, p 69 (2023)
Sulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precurso
Externí odkaz:
https://doaj.org/article/2e2d309ec0ac4a0e8c6c3c2e53013aad
Publikováno v:
Microorganisms, Vol 9, Iss 12, p 2528 (2021)
The yeast Brettanomyces bruxellensis is one of the most dangerous wine contaminants due to the production of phenolic off-flavors such as 4-ethylphenol. This microbial hazard is regularly tackled by addition of sulfur dioxide (SO2). Nevertheless, B.
Externí odkaz:
https://doaj.org/article/5b43ccee9f654f079152a88e0cd0cb4d
Autor:
Maria Dimopoulou, Vasiliki Kefalloniti, Panagiotis Tsakanikas, Seraphim Papanikolaou, George-John E. Nychas
Publikováno v:
Microorganisms, Vol 9, Iss 3, p 587 (2021)
Brettanomyces bruxellensis is a wine spoilage yeast known to colonize and persist in production cellars. However, knowledge on the biofilm formation capacity of B. bruxellensis remains limited. The present study investigated the biofilm formation of
Externí odkaz:
https://doaj.org/article/a02d5945a68c43539e09c39a634e6b2c
Publikováno v:
Sensors, Vol 20, Iss 12, p 3542 (2020)
Recent advances in the field of electronic noses (e-noses) have led to new developments in both sensors and feature extraction as well as data processing techniques, providing an increased amount of information. Therefore, feature selection has becom
Externí odkaz:
https://doaj.org/article/e0536fd719cf43838f8a0711f3e08f1a
Autor:
Gregoria Mitropoulou, Anastasios Nikolaou, Valentini Santarmaki, Georgios Sgouros, Yiannis Kourkoutas
Publikováno v:
Foods, Vol 9, Iss 5, p 577 (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. As low alcohol products are prone to spoilage, the adoption of natural-derived products with anti
Externí odkaz:
https://doaj.org/article/058ef241c7834648b302b167f022ed5b
Publikováno v:
Applied Sciences, Vol 10, Iss 2, p 578 (2020)
Sulfur dioxide (SO2) has been used for centuries as a preservative in winemaking. However, the addition of SO2 is associated with allergic reactions and can negatively affect wine quality. In our work, chitooligosaccharide (COS) was applied as an alt
Externí odkaz:
https://doaj.org/article/b81322d70b874204bbcc1c754cb0917e