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Dekkera Bruxellensis
''Brettanomyces bruxellensis'' (the anamorph of ''Dekkera bruxellensis'') is a yeast associated with the Senne valley near Brussels, Belgium. Despite its Latin species name, ''B. bruxellensis'' is found all over the globe. In the wild, it is often found on the skins of fruit. Beer production ''B. bruxellensis'' plays a key role in the production of the typical Belgian beer styles such as lambic, Flanders red ales, gueuze and kriek, and is part of spontaneous fermentation biota. It is naturally found in the brewery environment living within oak barrels that are used for the storage of beer during the secondary conditioning stage. Here it completes the long slow fermentation or super-attenuation of beer, often in symbiosis with ''Pediococcus sp''. Macroscopically visible colonies look whitish and show a dome-shaped aspect, depending on the age and size. ''B. bruxellensis'' is increasingly being used by American craft brewers, especially in Maine, California and Colorado. Jol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anamorph
In mycology, the terms teleomorph, anamorph, and holomorph apply to portions of the life cycles of fungi in the phyla Ascomycota and Basidiomycota: *Teleomorph: the sexual reproductive stage (morph), typically a fruiting body. *Anamorph: an asexual reproductive stage (morph), often mold-like. When a single fungus produces multiple morphologically distinct anamorphs, these are called synanamorphs. *Holomorph: the whole fungus, including anamorphs and teleomorph. Dual naming of fungi Fungi are classified primarily based on the structures associated with sexual reproduction, which tend to be evolutionarily conserved. However, many fungi reproduce only asexually, and cannot easily be classified based on sexual characteristics; some produce both asexual and sexual states. These problematic species are often members of the Ascomycota, but a few of them belong to the Basidiomycota. Even among fungi that reproduce both sexually and asexually, often only one method of reproduction c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinylphenol Reductase
Vinylphenol reductase is an enzyme that catalyses the reaction : 4-vinylphenol + NAD+ + 3 H+ ⇔ 4-ethylphenol + NADH It is found in ''Brettanomyces bruxellensis'', a yeast responsible of the presence of ethyl phenols in wine formed from p-coumaric acid. See also * Wine chemistry * Yeast in winemaking The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the :wikt:anaerobic, absence of oxygen, yeast converts the sugar in wine, sugars of the fruit into ethanol, alcohol and carbon dioxide throu ... References External links Vinylphenol reductase on MetaCyc Oxidoreductases {{enzyme-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dimethyl Dicarbonate
Dimethyl dicarbonate (DMDC) is a colorless liquid and a pungent odor at high concentration at room temperature. It is primarily used as a beverage preservative, processing aid, or sterilant ( INS No. 242) being highly active against typical beverage spoiling microorganisms like yeast, bacteria, or mould. Usage Dimethyl dicarbonate is used to stabilize beverages by preventing microbial spoilage. It can be used in various non-alcoholic as well as alcoholic drinks like wine, cider, beer-mix beverages or hard seltzers. Beverage spoiling microbes are killed by methoxycarbonylation of proteins. It acts by inhibiting enzymes involved in the microbial metabolism, e.g. acetate kinase and L-glutamic acid decarboxylase. It has also been proposed that DMDC inhibits the enzymes alcohol dehydrogenase and glyceraldehyde 3-phosphate dehydrogenase by causing the methoxycarbonylation of their histidine components. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sulfur Dioxide
Sulfur dioxide (IUPAC-recommended spelling) or sulphur dioxide (traditional Commonwealth English) is the chemical compound with the formula . It is a toxic gas responsible for the odor of burnt matches. It is released naturally by volcanic activity and is produced as a by-product of copper extraction and the burning of sulfur- bearing fossil fuels. Structure and bonding SO2 is a bent molecule with ''C''2v symmetry point group. A valence bond theory approach considering just ''s'' and ''p'' orbitals would describe the bonding in terms of resonance between two resonance structures. The sulfur–oxygen bond has a bond order of 1.5. There is support for this simple approach that does not invoke ''d'' orbital participation. In terms of electron-counting formalism, the sulfur atom has an oxidation state of +4 and a formal charge of +1. Occurrence Sulfur dioxide is found on Earth and exists in very small concentrations and in the atmosphere at about 1 ppm. On other p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Citric Acid
Citric acid is an organic compound with the chemical formula HOC(CO2H)(CH2CO2H)2. It is a colorless weak organic acid. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than two million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring, and a chelating agent. A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate anion is written as or . Natural occurrence and industrial production Citric acid occurs in a variety of fruits and vegetables, most notably citrus fruits. Lemons and limes have particularly high concentrations of the acid; it can constitute as much as 8% of the dry weight of these fruits (about 47 g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ozone
Ozone (), or trioxygen, is an inorganic molecule with the chemical formula . It is a pale blue gas with a distinctively pungent smell. It is an allotrope of oxygen that is much less stable than the diatomic allotrope , breaking down in the lower atmosphere to (dioxygen). Ozone is formed from dioxygen by the action of ultraviolet (UV) light and electrical discharges within the Earth's atmosphere. It is present in very low concentrations throughout the latter, with its highest concentration high in the ozone layer of the stratosphere, which absorbs most of the Sun's ultraviolet (UV) radiation. Ozone's odour is reminiscent of chlorine, and detectable by many people at concentrations of as little as in air. Ozone's O3 structure was determined in 1865. The molecule was later proven to have a bent structure and to be weakly diamagnetic. In standard conditions, ozone is a pale blue gas that condenses at cryogenic temperatures to a dark blue liquid and finally a violet-black ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Barrel
Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel. Oak barrels can impart other qualities to wine through evaporation and low level exposure to oxygen.J. Robinson ''Jancis Robinson's Wine Course'' Third Edition pg 91-93 Abbeville Press 2003 History In early wine history, the amphora was the vessel of choice for the storage and transportation of wine. Due to the perishable nature of wood material it is difficult to trace the usage of barrels in history. The Greek historian Herodotus noted that ancient Mesopotamians used barrels made of palm wood to transport wine along the Euphrates. Palm is a difficult material to bend and fashion into barrels, however, and wine merchants in different regions experimented with different wood styles to find a better wood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vineyard
A vineyard (; also ) is a plantation of grape-bearing vines, grown mainly for winemaking, but also raisins, table grapes and non-alcoholic grape juice. The science, practice and study of vineyard production is known as viticulture. Vineyards are often characterised by their ''terroir'', a French term loosely translating as "a sense of place" that refers to the specific geographical and geological characteristics of grapevine plantations, which may be imparted to the wine itself. History The earliest evidence of wine production dates from between 6000 and 5000 BC. Wine making technology improved considerably with the ancient Greeks but it wasn't until the end of the Roman Empire that cultivation techniques as we know them were common throughout Europe. In medieval Europe the Church was a staunch supporter of wine, which was necessary for the celebration of the Mass. During the lengthy instability of the Middle Ages, the monasteries maintained and developed viticultura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vintner
A winemaker or vintner is a person engaged in winemaking. They are generally employed by wineries or wine companies, where their work includes: *Cooperating with viticulturists *Monitoring the maturity of grapes to ensure their quality and to determine the correct time for harvest *Crushing and pressing grapes *Monitoring the settling of juice and the fermentation of grape material *Filtering the wine to remove remaining solids *Testing the quality of wine by tasting *Placing filtered wine in casks or tanks for storage and maturation *Preparing plans for bottling wine once it has matured *Making sure that quality is maintained when the wine is bottled Today, these duties require an increasing amount of scientific knowledge, since laboratory tests are gradually supplementing or replacing traditional methods. Winemakers can also be referred to as oenologists as they study oenology – the science of wine. Vintner A vintner is a wine merchant. In some modern use, particularly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Château De Beaucastel
Château de Beaucastel is a winery located in the southern part of the Rhône valley in France, which is primarily noted for its Châteauneuf du Pape wines produced in a long-lived style.The Wine Doctor: Chateau de Beaucastel accessed 2010-07-16 For its red Châteauneuf du Pape, Beaucastel includes all 13 grape varieties that are traditionally part of the blend, and uses a higher-than-usual proportion of . The special '' Vieilles Vignes'' cuvée of Beaucastel's white Châteauneuf du Pape is a |
