Cookies on Nutrition and Food Sciences

Like most websites we use cookies. This is to ensure that we give you the best experience possible.

 

Continuing to use www.cabi.org  means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.

>>> Sign up  to receive our Nutrition e-newsletter, book alerts, and offers <<<

Results per page:

Search results

Abstract

As one of the most popular beverage, beer has strong resistance to bacteria except for lactic acid bacteria (LAB), as its strong viability in beer. Contaminating LAB results in beer spoilage. HorA gene carried by beer spoilage lactobacillus confers hop resistance and is associated with the growth...

Author(s)
Yin Hua; Dong JianJun; Yu JunHong; Li YanMei; Deng Yang
Publisher
Elsevier Ltd, Oxford, UK
Citation
Microbial Pathogenesis, 2018, 114, pp 311-314
Abstract

The Gluconobacter phage GC1 is a novel member of the Tectiviridae family isolated from a juice sample collected during dry white wine making. The bacteriophage infects Gluconobacter cerinus, an acetic acid bacterium which represents a spoilage microorganism during wine making, mainly because it is...

Author(s)
Philippe, C.; Krupovic, M.; Jaomanjaka, F.; Claisse, O.; Petrel, M.; Marrec, C. le
Publisher
MDPI AG, Basel, Switzerland
Citation
Viruses, 2018, 10, 1, pp 39
AbstractFull Text

Diacetyl reduction by Saccharomyces cerevisiae is an efficient strategy to reduce the risk of wine spoilage. This study evaluates three different microbiological methods with regard to their effectiveness in curative diacetyl reduction in white wine. In the first variant, the wine lees were stirred ...

Author(s)
Mink, R.; Rex, F.; Klein, A.; Radtke, P.; Dachtler, W.; Scharfenberger-Schmeer, M.
Publisher
Mitteilungen Klosterneuburg, Klosterneuburg, Austria
Citation
Mitteilungen Klosterneuburg, Rebe und Wein, Obstbau und Früchteverwertung, 2018, 68, 1, pp 39-45
Abstract

Complexity is a term that is often invoked by people when writing appreciatively about the taste, aroma/bouquet, and/or flavour of wine. However, it is not clear what exactly wine complexity refers to. The present study was designed to uncover which attributes are most strongly linked to the social ...

Author(s)
Wang Qian [Wang, Q. J. ]; Spence, C.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2018, 68, pp 238-244
Abstract

In the search for the desired oenological features and flavour complexity of wines, there is growing interest in the potential use of non-Saccharomyces yeast that are naturally present in the winemaking environment. Torulaspora delbrueckii is one such yeast that has seen profitable use in mixed ...

Author(s)
Canonico, L.; Comitini, F.; Ciani, M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2018, 74, pp 100-106
Abstract

Aromatic alcohols (tryptophol, phenylethanol, tyrosol) positively contribute to organoleptic characteristics of wines, and are also described as bioactive compounds and quorum sensing molecules. These alcohols are produced by yeast during alcoholic fermentation via the Erhlich pathway, although in...

Author(s)
González, B.; Vázquez, J.; Morcillo-Parra, M. Á.; Mas, A.; Torija, M. J.; Beltran, G.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2018, 74, pp 64-74
AbstractFull Text

Obtaining high-quality wines with a registered designation of origin means making the most of the specific features of the variety and those imprinted with technology and the place of harvesting. The aroma is due to the chemical compounds of terpenic nature that accumulate in the grapes (variety...

Author(s)
Rebenciuc, I.; Tița, O.
Publisher
University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
Citation
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies, 2018, 75, 1, pp 53-55
Abstract

This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially Oenococcus oeni, the main species carrying out the malolactic fermentation (MLF). The emphasis has been placed on non-Saccharomyces effects due to their recent increased interest in ...

Author(s)
Balmaseda, A.; Bordons, A.; Reguant, C.; Bautista-Gallego, J.
Publisher
Frontiers Media S.A., Lausanne, Switzerland
Citation
Frontiers in Microbiology, 2018, 9, March, pp 534
Abstract

The effect of ethanol on the metabolism of Oenococcus oeni, the bacterium responsible for the malolactic fermentation (MLF) of wine, is still scarcely understood. Here, we characterized the global metabolic response in O. oeni PSU-1 to increasing ethanol contents, ranging from 0 to 12% (v/v). We...

Author(s)
Contreras, A.; Ribbeck, M.; Gutiérrez, G. D.; Cañon, P. M.; Mendoza, S. N.; Agosin, E.
Publisher
Frontiers Media S.A., Lausanne, Switzerland
Citation
Frontiers in Microbiology, 2018, 9, March, pp 291
Abstract

Consumers are increasingly interested in healthier wines containing reduced levels or totally absent of sulphites. In the present investigation distinct fermentations of white musts either in the presence of chitosan or sulphur dioxide were carried out in order to compare the volatile and fixed...

Author(s)
Castro-Marín, A.; Buglia, A. G.; Riponi, C.; Chinnici, F.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2018, 93, pp 174-180

Refine Results

Sort Order
Author
Geographical Location
Item Type
Language
Organisms
Subject Topics