scholarly journals Secondary fermentation in the rumen of a sheep given a diet based on molasses

1979 ◽  
Vol 41 (2) ◽  
pp. 393-397 ◽  
Author(s):  
J. B. Rowe ◽  
Marion L. Loughnan ◽  
J. V. Nolan ◽  
R. A. Leng
Keyword(s):  
Secondary Fermentation

scholarly journals Quantitative data independent acquisition glycoproteomics of sparkling wine

2020 ◽  
Author(s):  
Cassandra L. Pegg ◽  
Toan K. Phung ◽  
Christopher H. Caboche ◽  
Suchada Niamsuphap ◽  
Marshall Bern ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Alcoholic Beverage ◽  
Mass Spectrometry Data ◽  
Sparkling Wine ◽  
Data Independent Acquisition ◽  
Theoretical Mass ◽  
Depth Study ◽  
Effects Of Aging ◽  
Grape Varieties ◽  
Secondary Fermentation

ABSTRACTSparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product. Glycoproteins have been linked to positive and negative qualities in sparkling wine, but the glycosylation profiles of sparkling wine have not been previously investigated in detail. We analysed the glyco/proteome of sparkling wines using protein- and glycopeptide-centric approaches. We developed an automated workflow that created ion libraries to analyse Sequential Window Acquisition of all THeoretical mass spectra (SWATH) Data Independent Acquisition (DIA) mass spectrometry data based on glycopeptides identified by Byonic. We applied our workflow to three pairs of experimental sparkling wines to assess the effects of aging on lees and of different yeast strains used in the Liqueur de Tirage for secondary fermentation. We found that aging a cuvée on lees for 24 months compared to 8 months led to a dramatic decrease in overall protein abundance and an enrichment in large glycans at specific sites in some proteins. Secondary fermentation of a Riesling wine with Saccharomyces cerevisiae yeast strain Siha4 produced more yeast proteins and glycoproteins than with S. cerevisiae yeast strain DV10. The abundance and glycosylation profiles of grape glycoproteins were also different between grape varieties. This work represents the first in-depth study into protein- and peptide-specific glycosylation in sparkling wines and describes a quantitative glycoproteomic SWATH/DIA workflow that is broadly applicable to other sample types.

Effects of the pre‐fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO 2 ‐ free red wines

2020 ◽  
Author(s):  
Lourdes Marchante ◽  
Adela Mena ◽  
Pedro M Izquierdo‐Cañas ◽  
Esteban García‐Romero ◽  
María Soledad Pérez‐Coello ◽  
...  
Keyword(s):  
Red Wines ◽  
Fermentation Products ◽  
Secondary Fermentation

Earthworms Decomposing and Recycling the Urban Household Garbage

2014 ◽  
Vol 1010-1012 ◽  
pp. 917-921
Author(s):  
Ju Chi Kuang
Keyword(s):  
Soil Ph ◽  
Processing Waste ◽  
Key Factors ◽  
Urban Household ◽  
Factors Influencing ◽  
Fertilizer Effect ◽  
Secondary Fermentation ◽  
Earthworm Activity ◽  
Soil Fertilizer ◽  
Processing Cycle

The paper expounds the principles and technology of earthworm decomposition of urban living garbage, analyzes the key factors influencing the earthworm activity and decomposition of urban household garbage. The experimental results show that the earthworm processing waste suitable conditions are 23-27 °C for temperature, 60%-80% for humidity, 6-8 for the soil pH. Visible, pH and temperature have much effect on the earthworm activity, when pH< 5.0 or pH > 8.0, or when the temperature is less than 0°C or more than 35°C, the earthworms can't basically survive. The introduction of the earthworm treatment makes the secondary fermentation of compost greatly shorten the processing cycle. At the same time earthworms’ decomposing garbage significantly increases the soil fertilizer effect.

THE INFLUENCE OF YEAST ON THE FORMATION OF VARIETAL CHARACTERISTICS OF APPLE NATURAL WINES

2021 ◽  
Vol 14 (3(53)) ◽  
pp. 32-40
Author(s):  
Oksana Leonidovna Zubkovskaya ◽  
Natalia Rostislavovna Rabchonok ◽  
Olga Nikolaevna Yudenko ◽  
Ekaterina Petrovna Kulagova
Keyword(s):  
Yeast Species ◽  
Wine Yeast ◽  
Quality Indices ◽  
Fermentation Products ◽  
Qualitative And Quantitative ◽  
Fermentation Temperature ◽  
Organoleptic Characteristics ◽  
Different Types ◽  
Sensory Profiles ◽  
Secondary Fermentation

Fermentation is one of the most important stages in the production of fruit wines that determines the formation of their varietal characteristics. The purpose of the work is to investigate quality indices of variety fruit wines and establish interrelation between application of different types of yeast and organoleptic characteristics of wines obtained with their application. Influence of yeast race on apple wine sensory profiles, dynamics of apple wort fermentation, formation of secondary fermentation products determining organoleptic characteristics of apple wines has been studied. Yeast species Saccharomyces cerevisiae - Lalvin V-1116, Oenoferm C2, France CB and Saccharomyces byanus –Oenoferm Freddo, Fermivin PDM were used in this work. For the nutrition of wine yeast we chose Maxafarm’s nutrient mixture consisting of inactivated yeast, thiamine and ammonium salts. The significant influence of yeast races on the qualitative and quantitative composition of secondary fermentation products, the formation of varietal signs of fruit and berry natural wines was shown. It is recommended to use Fermivin PDM and Oenoferm Freddo yeast at a fermentation temperature from 22 °C to 26 °C and France CB yeast at a fermentation temperature from 16 °C to 18 °C for the production of apple natural wines for the formation of varietal characters.

Sign in / Sign up

Export Citation Format

Share Document