Difference between revisions of "Wine"

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===Lactic Acid Bacteria===
 
===Lactic Acid Bacteria===
''Lactobacillus plantarum'' has been found to produce 3-sulfanylhexan-1-ol (3SH) from precursors in wine (3SH-S-cys and 3SH-S-cysgly) at a more efficient rate than wine yeast. 3SH is a volatile thiol that has a grapefruit-like flavor and aroma and is considered to be an important flavor component of some wines <ref>[http://sci-hub.hk/https://www.sciencedirect.com/science/article/pii/S0308814618305594 Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol.  Hideki Takasea, Kanako Sasakib, Daiki Kiyomichib, Hironori Kobayashia, Hironori Matsuoa, Ryoji Takatab.  2018.  Doi: https://doi.org/10.1016/j.foodchem.2018.03.116.]</ref>.  50 ppm of total SO<sub>2</sub> can inhibit the growth of lactic acid bacteria in finished wine <ref>[https://psuwineandgrapes.wordpress.com/2018/10/26/understanding-difficult-malolactic-fermentations/ Dr. Molly Kelly.  "Understanding Difficult Malolactic Fermentations".  Wine & Grapes U.  10/26/2018.  Retrieved 11/22/2018.]</ref>.
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''Lactobacillus plantarum'' has been found to produce 3-sulfanylhexan-1-ol (3SH) from precursors in wine (3SH-S-cys and 3SH-S-cysgly) at a more efficient rate than wine yeast. 3SH is a volatile thiol that has a grapefruit-like flavor and aroma and is considered to be an important flavor component of some wines <ref>[http://sci-hub.hk/https://www.sciencedirect.com/science/article/pii/S0308814618305594 Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol.  Hideki Takasea, Kanako Sasakib, Daiki Kiyomichib, Hironori Kobayashia, Hironori Matsuoa, Ryoji Takatab.  2018.  Doi: https://doi.org/10.1016/j.foodchem.2018.03.116.]</ref>.  50 ppm of total SO<sub>2</sub> can inhibit the growth of lactic acid bacteria in finished wine <ref>[https://psuwineandgrapes.wordpress.com/2018/10/26/understanding-difficult-malolactic-fermentations/ Dr. Molly Kelly.  "Understanding Difficult Malolactic Fermentations".  Wine & Grapes U.  10/26/2018.  Retrieved 11/22/2018.]</ref>, although some species/strains require between 100-256 mg/L total SO<sub>2</sub> in order to be inhibited (see [[Pediococcus#Sulfur_Dioxide|''Pediococcus'']]).
  
 
The pH of the wine can have an impact on which lactic acid bacteria species will grow.  Below a pH of 3.5, ''O. oeni'' is the most dominant LAB species.  ''Lactobacillus'' and ''Pediococcus'' are more common in wines above a pH of 3.5, with ''Pediococcus'' being most common in wines with a pH between 3.8 and 4.0, although ''Pediococcus'' has also been found in wines with a pH as low as 3.2.  They are further inhibited by high ethanol, SO<sub>2</sub>, and high-temperature storage <ref name="Wade_2018">[https://onlinelibrary.wiley.com/doi/full/10.1111/ajgw.12366 Role of Pediococcus in winemaking.  M.E. Wade, M.T. Strickland, J.P. Osborn, C.G. Edwards.  2018.  DOI: https://doi.org/10.1111/ajgw.12366.]</ref>.
 
The pH of the wine can have an impact on which lactic acid bacteria species will grow.  Below a pH of 3.5, ''O. oeni'' is the most dominant LAB species.  ''Lactobacillus'' and ''Pediococcus'' are more common in wines above a pH of 3.5, with ''Pediococcus'' being most common in wines with a pH between 3.8 and 4.0, although ''Pediococcus'' has also been found in wines with a pH as low as 3.2.  They are further inhibited by high ethanol, SO<sub>2</sub>, and high-temperature storage <ref name="Wade_2018">[https://onlinelibrary.wiley.com/doi/full/10.1111/ajgw.12366 Role of Pediococcus in winemaking.  M.E. Wade, M.T. Strickland, J.P. Osborn, C.G. Edwards.  2018.  DOI: https://doi.org/10.1111/ajgw.12366.]</ref>.

Revision as of 17:23, 14 March 2019

(In progress)

Natural and wild wine processes, or wine processes that relate to mixed fermentation brewing.

Wine Making Processes

Carbonic Maceration

Biochemistry

Hyperoxidation

Malolactic Fermentation

See the Cider page.

See also:

Lactic Acid Bacteria

Lactobacillus plantarum has been found to produce 3-sulfanylhexan-1-ol (3SH) from precursors in wine (3SH-S-cys and 3SH-S-cysgly) at a more efficient rate than wine yeast. 3SH is a volatile thiol that has a grapefruit-like flavor and aroma and is considered to be an important flavor component of some wines [1]. 50 ppm of total SO2 can inhibit the growth of lactic acid bacteria in finished wine [2], although some species/strains require between 100-256 mg/L total SO2 in order to be inhibited (see Pediococcus).

The pH of the wine can have an impact on which lactic acid bacteria species will grow. Below a pH of 3.5, O. oeni is the most dominant LAB species. Lactobacillus and Pediococcus are more common in wines above a pH of 3.5, with Pediococcus being most common in wines with a pH between 3.8 and 4.0, although Pediococcus has also been found in wines with a pH as low as 3.2. They are further inhibited by high ethanol, SO2, and high-temperature storage [3].

See also:

Other Microbes

http://scholar.google.com/scholar_url?url=http://www.mdpi.com/2311-5637/4/3/67/pdf&hl=en&sa=X&d=7714847337797213287&scisig=AAGBfm1B1bA0xGs8QaewSaDmyPtIGySDog&nossl=1&oi=scholaralrt&hist=CYJIrnMAAAAJ:9738393698428002809:AAGBfm3E7Lb_CTccypdQhUZLuTqt87IGrg

Beer and Wine Hybrids

Legal limits of Must in Beer

Advice from James Howat of Black Project Spontaneous Ales on how much must can be added to beer legally for commercial brewers: contact the TTB and your local state government to present your formula and find out how much must is allowed. The state law may not match with the TTB law. Once they answer, ask for the code for the law for your records [4].

MTF Threads

Threads on using wine pomace:

Threads on harvesting yeast from wine grapes:

Comparisons to Mixed Fermentation Beer

MTF Discussions

See Also

Additional Articles on MTF Wiki

External Resources

References