Principles and Practices of Winemaking

Boulton, Roger B.; Singleton, Vernon L.; Bisson, Linda F.; Kunkee, Ralph E.

doi:10.1007/978-1-4757-6255-6

Cited by 365 publications

(517 citation statements)

References 85 publications

(141 reference statements)

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“…It is thought that during the alcoholic fermentation, the non-Saccharomyces yeasts disappear after 3 or 4 days of fermentation, with an increase in ethanol concentration, and the main wine yeast S. cerevisiae completes the fermentation 3,6 . Disappearance of the non-Saccharomyces yeasts is recently attributed to the quorum sensing phenomenon, where microbial cells communicate with each other and thus regulate their population growth 16,22 .…”

Section: Effect Of Inoculum Level On Yeast Growthmentioning

confidence: 99%

The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

Erten

Tangüler

Cabaroğlu

et al. 2006

Journal of the Institute of Brewing

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In this study, the influence of the addition of a commercial wine yeast (Saccharomyces cerevisiae) at inocula of 1 × 104 to 1 × 107 cells/ml in Emir must was investigated with a focus on yeast growth, fermentation rate, ethyl alcohol and flavour compound formation. Spontaneous fermentation without inoculation was also performed. Higher peak counts were observed with higher amounts of S. cerevisiae yeast. Addition of various amounts of yeast led to the earlier disappearance of non‐Saccharomyces yeasts. The fermentation rate was improved with higher amounts of yeast, but ethanol production was not affected. Concentrations of higher alcohols increased with increasing inoculum levels, especially inoculum sizes of 1 × 106 cells/ml and 1 × 107 cells/ml. The amount of ethyl acetate was reduced with increased inoculum levels.

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Section: Effect Of Inoculum Level On Yeast Growthmentioning

confidence: 99%

The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

Erten

Tangüler

Cabaroğlu

et al. 2006

Journal of the Institute of Brewing

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“…(Table 3). Isopentanol is formed during fermentation by deamination and decarboxylation reactions from isoleucine [29]. Elevated concentrations of isoamyl alcohol contribute negatively to the aroma of spirit drinks [30].The mean content of higher alcohols, 78.3 mg/100 mL p.a., which is the sum total of 1-propanol, isobutanol and isopentanol, in chang'aa samples.…”

Section: Volatiles Quantifiedmentioning

confidence: 99%

High Ethanol Contents of Spirit Drinks in Kibera Slums, Kenya: Implications for Public Health

Okaru¹,

Abuga²,

Kibwage³

et al. 2017

Preprint

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Cheap licit and artisanal illicit spirit drinks have been associated with numerous outbreaks of alcohol poisoning especially with methanol. This study aimed to evaluate the quality of cheap spirit drinks in Kibera slums in Nairobi County, Kenya. The samples consisted of cheap licit spirits (n=11) and the artisanal spirit drink, 'chang'aa', (n=28). The parameters of alcoholic strength and volatile composition were used as indicators of quality and were determined using GC-FID and GC-MS respectively. The pH of chang'aa was 3.3-4.2 and 4.4-8.8 for licit spirit drinks while ranges for alcoholic strength were 42.8-85.8 % vol. and 28.3-56.7% vol. for chang'aa and licit spirit drinks respectively. The majority of volatiles were found in artisanal spirits and they included higher alcohols, ethyl esters and carbonyl compounds. The alcoholic strength of all the artisanal spirits (100%) and 91% of the licit spirits was above the 40% vol. of standard spirits such as vodka. The high ethanol content of the alcohol products was the only element of public health significance in this study.

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“…Gallic acid has been given great attention due to its chemical structure's ability to accept, stabilize, and release the oxidation state forms of NO (nitric oxide), a molecule suspected of allowing blood vessels to relax and permit better blood flow [32]. Nonflavonoids are important in forming golden colors for white wine [6].…”

Section: Phenolicsmentioning

confidence: 99%

“…An example, pH of 2.0 is ten times more acidic than a pH of 3.0 [31]. Therefore, small numerical differences in pH correlate with large reactivity and flavor differences [6]. Mathematically, pH is defined as subscript ten of the concentration of hydroxonium ions in an electrically conductive solution: pH = -log10[H3O+] [23].…”

Section: Phmentioning

confidence: 99%

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Influence of Crop Load on Fruit Composition Using Pinot Noir Grapes

Phelan¹

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in Santa Maria, California. The trial consisted of pinot noir wine grapes clone 2a, grown on 101-14 rootstock. There were eight treatments with a control consisting of 25 vines per treatment, and 50 vines for the control.The primary objective of this research experiment was to conduct different vine balance procedures and compare them to the amount of wine phenolics. The vines were altered with two procedures. First was crop yield; fruit thinning altered the treatments by providing four different crop loads and a control. The treatment levels were signified as one ton, two ton, three ton, four ton, and control. The second procedure was timing of fruit thinning. Four different crop loads were split in half giving rise to eight treatments and a control. With four of the treatments the fruit was dropped post-bloom, and the other four treatments were dropped at seventy five percent veraison. Equal amounts of early and late thinning were combined and made into wine which Information derived from this experiment suggests that the site is a high vigour location according to Robinson and Smart's yield to pruning weight ratio. With this in mind we find that TA and pH were not a significant factor, but soluble solids (brix) ascertained a higher degree of brix with the late drop treatment. We conclude this to be an effect of both the high vigour site

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Principles and Practices of Winemaking

Cited by 365 publications

References 85 publications

The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

High Ethanol Contents of Spirit Drinks in Kibera Slums, Kenya: Implications for Public Health

Influence of Crop Load on Fruit Composition Using Pinot Noir Grapes

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