Wine microbiology: practical applications and procedures
Gespeichert in:
| Hauptverfasser: | , |
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| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York, NY [u.a.]
Springer
2007
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| Ausgabe: | 2. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltstext Inhaltsverzeichnis |
| Beschreibung: | XX, 393 S. Ill., graph. Darst. |
| ISBN: | 9780387333410 |
Internformat
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| 100 | 1 | |a Fugelsang, Kenneth C. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Wine microbiology |b practical applications and procedures |c Kenneth C. Fugelsang ; Charles G. Edwards |
| 250 | |a 2. ed. | ||
| 264 | 1 | |a New York, NY [u.a.] |b Springer |c 2007 | |
| 300 | |a XX, 393 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 4 | |a Wein - Mikrobiologie | |
| 650 | 4 | |a Weinherstellung - Mikrobiologie | |
| 650 | 4 | |a Wine and wine making |x Microbiology | |
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| 700 | 1 | |a Edwards, Charles G. |e Verfasser |4 aut | |
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Datensatz im Suchindex
| _version_ | 1804136185776308224 |
|---|---|
| adam_text | Contents
Preface to the Second Edition xv
Acknowledgments xvii
Introduction xix
Section I: Grape and Wine Microorganisms
Chapter 1: Yeasts 3
1.1 INTRODUCTION 3
1.2 REPRODUCTION 3
1.2.1 Sexual Reproduction 4
1.2.2 Asexual Reproduction 4
1.3 TAXONOMY ~
8
9
11
11
11
12
12
13
1.3.1 Candida
1.3.2 Dekkera
1.3.3 Hanseniaspora
1.3.4 Issatchenkia
1.3.5 Metschnikowia
1.3.6 Pifhia
1.3.7 Saccharomyces
1.3.8 Saccharomicodes
vi Contents
1.3.9 Schizosaccharomyces 14
1.3.10 Zygosaccharomyces 14
1.4 NUTRITIONAL REQUIREMENTS 15
1.4.1 Nitrogen 16
1.4.2 Growth and Survival Factors 17
1.5 METABOLISM 18
1.5.1 Glucose 18
1.5.2 Sulfur 23
1.5.3 Odor/Flavor Compounds 23
1.5.4 Glycosidases 26
1.5.5 Mannoproteins 28
Chapter 2: Lactic Acid Bacteria 29
2.1 INTRODUCTION 29
2.2 TAXONOMY 29
2.2.1 Lactobacillus 30
2.2.2 Oenococcus 32
2.2.3 Pediococcus 33
2.3 NUTRITIONAL REQUIREMENTS 34
2.4 METABOLISM 36
2.4.1 Glucose 36
2.4.2 Arginine 38
2.4.3 Malate 39
2.4.4 Mannitol and Erythritol 40
2.4.5 Diacetyl and Other Odor/Flavor Compounds 41
Chapter 3: Acetic Acid Bacteria 45
3.1 INTRODUCTION 45
3.2 TAXONOMY 45
3.3 NUTRITIONAL REQUIREMENTS 47
3.4 METABOLISM 47
3.4.1 Carbohydrates 47
3.4.2 Ethanol 49
Chapter 4: Molds and Other Microorganisms 52
4.1 INTRODUCTION 52
4.2 ECOLOGY HABITATS 53
4.3 TAXONOMY 54
4.3.1 Aspergillus (Black Mold) 54
4.3.2 Botrytis (Gray Mold) 54
4.3.3 Penicillium (Blue-Green Mold) 56
4.4 NUTRITIONAL REQUIREMENTS 56
4.5 METABOLISM 56
4.5.1 Glucose 56
4.5.2 Mycotoxins 57
4.5.3 Odor/Flavor Compounds 58
Contents vii
4.6 OTHER MICROORGANISMS 59
4.6.1 Bacillus 59
4.6.2 Clostridium 59
4.6.3 Streptomyces 60
Section II: Vinification and Winery Processing
Chapter 5: Managing Microbial Growth 65
5.1 INTRODUCTION 65
5.2 PRESERVATIVES AND STERILANTS 65
5.2.1 Sulfur Dioxide 66
5.2.2 Dimethyl Dicarbonate 70
5.2.3 Lysozyme 72
5.2.4 Sorbic Acid 73
5.2.5 Other Preservatives and Sterilants 75
5.3 FILTRATION 77
5.3.1 Perpendicular-Flow Filtration ( Nominal or Depth ) 77
5.3.2 Perpendicular-Flow Filtration ( Absolute or Sterile ) 78
5.3.3 Cross-Flow/Tangential Filtration 80
Chapter 6: Microbial Ecology During Vinification 82
6.1 INTRODUCTION 82
6.2 NON-SACCHAROMYCES AND SACCHAROMYCESYEASTS 84
6.2.1 Grapes and Musts 84
6.2.2 Alcoholic Fermentation 85
6.2.3 Post-fermentation 87
6.3 DEKKERA/BRETTANOMYCES 87
6.3.1 Grapes and Musts 87
6.3.2 Alcoholic and Post-fermentation 87
6.4 LACTIC ACID BACTERIA 88
6.4.1 Grapes and Musts 88
6.4.2 Alcoholic and Malolactic Fermentations 89
6.4.3 Post-fermentation 91
6.5 ACETIC ACID BACTERIA 91
6.5.1 Grapes and Musts 91
6.5.2 Alcoholic and Post-fermentation 91
6.6 MICROBIAL INTERACTIONS 93
6.6.1 Saccharomtces and Oenococcus 93
6.6.2 Saccharomyces and Lactobacillus 96
6.6.3 Oenococcus, Pediococcus, and Lactobacillus 98
6.6.4 Other Interactions 100
Chapter 7: Harvest and Pre-fermentation Processing 102
7.1 INTRODUCTION 102
7.2 HARVEST AND TRANSPORT 102
viii Contents
7.3 FRUIT QUALITY ASSESSMENT 103
7.3.1 Soluble Solids 103
7.3.2 pH and Titratable Acidity 104
7.3.3 Microbial Spoilage 105
7.4 MUST PROCESSING 106
7.4.1 Enzymes 106
7.4.2 Suspended Solids 107
7.4.3 Pre-fermentation Maceration (Cold-Soak) 108
7.4.4 Thermovinification 109
7.4.5 Inert Gassing 109
7.5 PROCESSING MICROBIALLY DETERIORATED FRUIT 110
7.5.1 Enzymatic Browning 110
7.5.2 Fermentation Difficulties 111
7.5.3 Clarification Concerns 112
7.5.4 Management Strategies 112
7.6 JUICE STORAGE (MUTE) 113
Chapter 8: Fermentation and Post-fermentation Processing 115
8.1 INTRODUCTION 115
8.2 MUST SUPPLEMENTATION 115
8.3 ALCOHOLIC FERMENTATION 118
8.3.1 Historical Perspective of Starter Cultures 118
8.3.2 Preparation of Starter Cultures 119
8.3.3 Strain Selection 121
8.3.4 Temperature 122
8.3.5 Immobilized Yeast 122
8.4 NATURAL FERMENTATIONS 123
8.5 FERMENTATION PROBLEMS 124
8.5.1 Sluggish/Stuck Fermentations 124
8.5.2 Hydrogen Sulfide 128
8.6 MALOLACTIC FERMENTATION 130
8.6.1 Preparation of Starter Cultures 130
8.6.2 Strain Selection 132
8.6.3 Timing of Inoculation 132
8.6.4 Use of Schizosaccharomyces 135
8.7 POST-FERMENTATION PROCESSING 135
8.7.1 Aging and Storage 135
8.7.2 Adjustment of Volatile Acidity 136
8.8 BOTTLING 137
Chapter 9: Winery Cleaning and Sanitizing 139
9.1 INTRODUCTION 139
9.2 SAFETY ISSUES 140
9.3 WATER QUALITY 140
9.4 PRELIMINARY CLEANING 141
9.5 DETERGENTS, CLEANERS, AND SURFACTANTS
9.5.1 Alkali
9.5.2 Acids
9.5.3 Surfactants
9.6 RINSES
9.7 SANITIZERS
9.7.1 Iodine
9.7.2 Quaternary Ammonium Compounds
9.7.3 Acidulated Sulfur Dioxide
9.7.4 Peroxides
9.7.5 Chlorine and Chlorinated Formulations
9.7.6 Hot Water and Steam
9.7.7 Ozone
9.8 SANITATION MONITORING
9.9 SCHEDULES AND DOCUMENTATION
Contents ix
142
142
143
143
143
144
145
145
146
147
148
148
149
150
151
Chapter 10: Quality Points Program 153
10.1 INTRODUCTION 153
10.2 DEVELOPING QP PROGRAMS 154
10.3 PROCESSING AND FLOWCHART 155
10.4 QUALITY FACTOR ANALYSIS 156
10.4.1 Examples of Quality Factors 156
10.4.2 Preventive Measures 157
10.4.3 Critical Quality Points 157
10.5 CRITICAL LIMITS 158
10.6 MONITORING PROCEDURES 159
10.7 CORRECTIVE ACTIONS 160
10.8 RECORD-KEEPING AND DOCUMENTATION 160
10.9 VERIFICATION 161
Chapter 11: Wine Spoilage 162
11.1 INTRODUCTION 162
11.2 SPOILAGE MICROORGANISMS 162
11.2.1 Acetobacter 162
11.2.2 Dekkera/Brettanomyces 164
11.2.3 Film Yeasts 166
11.2.4 Saccharamycod.es 167
11.2.5 Zygosaccharomyces 168
11.3 WINE FAULTS 168
11.3.1 Volatile Acidity 168
11.3.2 Ethyl Carbamate 170
11.3.3 Mousiness 172
11.3.4 Post-MLF Bacterial Growth 172
11.3.5 Geranium Odor/Tone 173
11.3.6 Biogenic Amines 174
11.3.7 Acrolein 176
Contents
11.3.8 Mannitol 178
11.3.9 Ropiness 178
11.3.10 Tartaric Acid Utilization 179
Section III: Laboratory Procedures and Protocols
Chapter 12: Basic Microscopy 183
12.1 INTRODUCTION 183
12.2 MICROSCOPES 183
12.2.1 Magnification 184
12.2.2 Resolution 184
12.2.3 Contrast 185
12.2.4 Fluorescence Microscopy 185
12.3 USING MICROSCOPES 187
12.3.1 Components 187
12.3.2 General Use 189
12.3.3 Calibration 189
12.4 PREPARING SMEARS 190
12.4.1 From Liquid Media 190
12.4.2 From Solid Media 191
12.5 PREPARING WET MOUNTS 191
12.6 PREPARING MOLD SLIDE CULTURES 192
Chapter 13: Media Preparation and Culture Techniques 194
13.1 INTRODUCTION 194
13.2 PHYSICAL/CHEMICAL REQUIREMENTS FOR CULTIVATION 195
13.2.1 Carbon and Nitrogen 195
13.2.2 Oxygen 196
13.2.3 Hydrogen Ion Concentration (pH) 196
13.2.4 Moisture and Water Activity 197
13.2.5 Incubation Temperature and Conditions 198
13.2.6 Selective Agents 198
13.3 STERILIZATION OF LABORATORY MEDIA AND SUPPLIES 199
13.3.1 Boiling Water 199
13.3.2 Steam Sterilization 200
13.3.3 Dry Heat 201
13.3.4 Sterile Filtration 202
13.3.5 Chemical Sterilization 202
13.4 STORAGE OF PREPARED MEDIA 204
13.5 MEDIA FOR YEASTS AND MOLDS 205
13.5.1 Wort Medium 206
13.5.2 Grape Juice Medium 207
13.5.3 WL Medium 207
13.5.4 Brettanomyces Medium A 207
Contents xi
13.5.5 Brettanomyces Medium B 208
13.5.6 Brettanomyces Medium C 208
13.5.7 Brettanomyces Medium D 209
13.5.8 Lysine Medium 209
13.5.9 Zygosaccharomyces Medium 210
13.6 MEDIA FOR LACTIC ACID BACTERIA 211
13.6.1 Apple Juice Rogosa Medium 211
13.6.2 Tomato Juice-Glucose-Fructose-Malate Medium 212
13.6.3 Heterofermentation-Arginine Broth 212
13.7 MEDIA FOR ACETIC ACID BACTERIA 213
13.7.1 Glucose-Yeast Extract-Carbonate Medium 213
13.7.2 Mannitol-Yeast Extract-Peptone Medium 214
13.7.3 Yeast Extract-Peptone-Ethanol Medium 214
13.8 ASEPTIC TRANSFER TECHNIQUES 214
13.8.1 Transfers from Solid to Solid Media 215
13.8.2 Transfers from Solid to Liquid Media 216
13.8.3 Transfers from Liquid to Solid Media 217
13.9 ISOLATION OF MICROORGANISMS 219
13.10 MAINTENANCE AND STORAGE OF CULTURES 221
13.10.1 Preparation of Agar Slants and Stabs 221
13.10.2 Glycerol Suspensions 221
13.10.3 Freeze-drying (Yeasts) 221
13.10.4 Freeze-drying (Lactic Acid Bacteria) 222
Chapter 14: Estimation of Population Density 224
14.1 INTRODUCTION 224
14.2 SAMPLING 225
14.3 SAMPLE DILUTION 226
14.4 DIRECT MICROSCOPIC COUNT 228
14.4.1 Using a Microscope Counting Chamber 229
14.4.2 Methylene Blue 231
14.4.3 Ponceau-S 232
14.4.4 Wolford s Stain 232
14.5 DIRECT PLATING 233
14.5.1 Pour Plates 234
14.5.2 Spread Plates 235
14.5.3 Membrane Filtration 236
14.6 BIOLUMINESCENCE 238
14.7 NEPHELOMETRYAND OPTICAL DENSITY 239
Chapter 15: Identification of Wine Microorganisms 241
15.1 INTRODUCTION 241
15.2 IDENTIFYING MICROORGANISMS 242
xii Contents
15.3 YEASTS AND MOLDS 244
15.3.1 Assimilation of Carbon and Nitrogen 244
15.3.2 Demonstration of Ascospores 250
15.3.3 Demonstration of Mycelia/Pseudomyceiia 252
15.3.4 Fermentation of Carbohydrates 253
15.4 BACTERIA 254
15.4.1 Ammonia from Arginine 255
15.4.2 Catalase 256
15.4.3 Dextran from Sucrose 257
15.4.4 Fermentation of Carbohydrates 257
15.4.5 Gas from Glucose 260
15.4.6 Gram Stain 262
15.4.7 Ketogenesis 264
15.4.8 Lactate from Glucose 264
15.4.9 Malate Utilization (Monitoring MLF) 266
15.4.10 Mannitol from Fructose 269
15.4.11 Oxidation of Ethanol 269
15.4.12 Oxidation of Lactate 271
Chapter 16: Other Technologies for Identification and
Enumeration 273
16.1 INTRODUCTION 273
16.2 PHENOTYPICAL IDENTIFICATION 274
16.2.1 Biolog System 274
16.2.2 Fatty Acid Methyl Ester Analysis 274
16.2.3 Protein Characterization 275
16.2.4 Electrophoretic Characterization of Isozymes
(Zymograms) 275
16.3 Immunochemical Techniques 276
16.3.1 Enzyme-Linked Immunosorbent Assay 276
16.3.2 Immunochemical Fluorescence
Microscopy 278
16.4 Phylogenetic Analyses 278
16.4.1 Polymerase Chain Reaction 279
16.4.2 Gel Electrophoresis 281
16.4.3 Quantitative Polymerase Chain Reaction 282
16.4.4 Hybridization Probes 283
16.4.5 Fluoresence In Situ Hybridization 283
16.4.6 Ribonucleic Acid Analysis 283
16.5 PROBE DETECTION SYSTEMS 284
16.5.1 TaqMan* Probes 284
16.5.2 Molecular Beacons 284
16.5.3 Scorpions® 286
16.5.4 Peptide Nucleic Acid Chemiluminescent In Situ
Hybridization Probes 287
Contents xiii
16.6 OTHER MOLECULAR METHODS 287
16.6.1 Restriction Fragment Length Polymorphisms 287
16.6.2 Pulsed Field Gel Electrophoresis 288
16.6.3 Additional Methods 288
16.7 EXTRACHROMOSOMAL ELEMENTS (SATELLITES) 289
Chapter 17: Chemical and Physical Instabilities 290
17.1 INTRODUCTION 290
17.2 CRYSTALLINE INSTABILITIES 290
17.2.1 Tartrates 290
17.3 CRYSTAL-LIKE INSTABILITIES 293
17.3.1 Cork Dust 293
17.3.2 Diatomaceous Earth 294
17.4 FIBROUS INSTABILITIES 295
17.5 AMORPHOUS INSTABILITIES 296
17.5.1 Protein 296
17.5.2 Phenolics 298
17.5.3 Glucans, Pectins, and Starch 299
17.5.4 Metal Casse 300
Chapter 18: Laboratory Setup 303
18.1 INTRODUCTION 303
18.2 MICROSCOPE AND pH METER 304
18.3 AUTOCLAVE 305
18.4 CENTRIFUGE AND FILTERS 305
18.5 INCUBATORS 306
18.6 WATER BATHS 306
18.7 GLASS AND PLASTICWARE 307
18.8 MEDIA 308
18.9 PHOTOMETERS 308
18.10 LAMINAR FLOW HOODS 308
18.11 MISCELLANEOUS 309
Chapter 19: Laboratory Safety 311
19.1 INTRODUCTION 311
19.2 INJURY AND ILLNESS PREVENTION PROGRAM 311
19.2.1 Training 312
19.2.2 Information 312
19.2.3 Communication 314
19.2.4 Eyewash Stations and Safety Showers 314
19.2.5 Fire Alarms and Prevention 316
19.2.6 First Aid 316
19.2.7 Personal Protective Equipment 316
19.3 EXAMPLES OF SAFETY ISSUES 318
19.3.1 Biohazard and Chemical Waste 319
19.3.2 Electricity 319
xiv Contents
19.3.3 Heat and Steam 319
19.3.4 Machinery Safeguards 320
19.3.5 Storage 320
19.3.6 Ultraviolet Light 320
Glossary 322
References 331
Index 381
|
| adam_txt |
Contents
Preface to the Second Edition xv
Acknowledgments xvii
Introduction xix
Section I: Grape and Wine Microorganisms
Chapter 1: Yeasts 3
1.1 INTRODUCTION 3
1.2 REPRODUCTION 3
1.2.1 Sexual Reproduction 4
1.2.2 Asexual Reproduction 4
1.3 TAXONOMY ~
8
9
11
11
11
12
12
13
1.3.1 Candida
1.3.2 Dekkera
1.3.3 Hanseniaspora
1.3.4 Issatchenkia
1.3.5 Metschnikowia
1.3.6 Pifhia
1.3.7 Saccharomyces
1.3.8 Saccharomicodes
vi Contents
1.3.9 Schizosaccharomyces 14
1.3.10 Zygosaccharomyces 14
1.4 NUTRITIONAL REQUIREMENTS 15
1.4.1 Nitrogen 16
1.4.2 Growth and Survival Factors 17
1.5 METABOLISM 18
1.5.1 Glucose 18
1.5.2 Sulfur 23
1.5.3 Odor/Flavor Compounds 23
1.5.4 Glycosidases 26
1.5.5 Mannoproteins 28
Chapter 2: Lactic Acid Bacteria 29
2.1 INTRODUCTION 29
2.2 TAXONOMY 29
2.2.1 Lactobacillus 30
2.2.2 Oenococcus 32
2.2.3 Pediococcus 33
2.3 NUTRITIONAL REQUIREMENTS 34
2.4 METABOLISM 36
2.4.1 Glucose 36
2.4.2 Arginine 38
2.4.3 Malate 39
2.4.4 Mannitol and Erythritol 40
2.4.5 Diacetyl and Other Odor/Flavor Compounds 41
Chapter 3: Acetic Acid Bacteria 45
3.1 INTRODUCTION 45
3.2 TAXONOMY 45
3.3 NUTRITIONAL REQUIREMENTS 47
3.4 METABOLISM 47
3.4.1 Carbohydrates 47
3.4.2 Ethanol 49
Chapter 4: Molds and Other Microorganisms 52
4.1 INTRODUCTION 52
4.2 ECOLOGY HABITATS 53
4.3 TAXONOMY 54
4.3.1 Aspergillus (Black Mold) 54
4.3.2 Botrytis (Gray Mold) 54
4.3.3 Penicillium (Blue-Green Mold) 56
4.4 NUTRITIONAL REQUIREMENTS 56
4.5 METABOLISM 56
4.5.1 Glucose 56
4.5.2 Mycotoxins 57
4.5.3 Odor/Flavor Compounds 58
Contents vii
4.6 OTHER MICROORGANISMS 59
4.6.1 Bacillus 59
4.6.2 Clostridium 59
4.6.3 Streptomyces 60
Section II: Vinification and Winery Processing
Chapter 5: Managing Microbial Growth 65
5.1 INTRODUCTION 65
5.2 PRESERVATIVES AND STERILANTS 65
5.2.1 Sulfur Dioxide 66
5.2.2 Dimethyl Dicarbonate 70
5.2.3 Lysozyme 72
5.2.4 Sorbic Acid 73
5.2.5 Other Preservatives and Sterilants 75
5.3 FILTRATION 77
5.3.1 Perpendicular-Flow Filtration ("Nominal" or "Depth") 77
5.3.2 Perpendicular-Flow Filtration ("Absolute" or "Sterile") 78
5.3.3 Cross-Flow/Tangential Filtration 80
Chapter 6: Microbial Ecology During Vinification 82
6.1 INTRODUCTION 82
6.2 NON-SACCHAROMYCES AND SACCHAROMYCESYEASTS 84
6.2.1 Grapes and Musts 84
6.2.2 Alcoholic Fermentation 85
6.2.3 Post-fermentation 87
6.3 DEKKERA/BRETTANOMYCES 87
6.3.1 Grapes and Musts 87
6.3.2 Alcoholic and Post-fermentation 87
6.4 LACTIC ACID BACTERIA 88
6.4.1 Grapes and Musts 88
6.4.2 Alcoholic and Malolactic Fermentations 89
6.4.3 Post-fermentation 91
6.5 ACETIC ACID BACTERIA 91
6.5.1 Grapes and Musts 91
6.5.2 Alcoholic and Post-fermentation 91
6.6 MICROBIAL INTERACTIONS 93
6.6.1 Saccharomtces and Oenococcus 93
6.6.2 Saccharomyces and Lactobacillus 96
6.6.3 Oenococcus, Pediococcus, and Lactobacillus 98
6.6.4 Other Interactions 100
Chapter 7: Harvest and Pre-fermentation Processing 102
7.1 INTRODUCTION 102
7.2 HARVEST AND TRANSPORT 102
viii Contents
7.3 FRUIT QUALITY ASSESSMENT 103
7.3.1 Soluble Solids 103
7.3.2 pH and Titratable Acidity 104
7.3.3 Microbial Spoilage 105
7.4 MUST PROCESSING 106
7.4.1 Enzymes 106
7.4.2 Suspended Solids 107
7.4.3 Pre-fermentation Maceration (Cold-Soak) 108
7.4.4 Thermovinification 109
7.4.5 Inert Gassing 109
7.5 PROCESSING MICROBIALLY DETERIORATED FRUIT 110
7.5.1 Enzymatic Browning 110
7.5.2 Fermentation Difficulties 111
7.5.3 Clarification Concerns 112
7.5.4 Management Strategies 112
7.6 JUICE STORAGE (MUTE) 113
Chapter 8: Fermentation and Post-fermentation Processing 115
8.1 INTRODUCTION 115
8.2 MUST SUPPLEMENTATION 115
8.3 ALCOHOLIC FERMENTATION 118
8.3.1 Historical Perspective of Starter Cultures 118
8.3.2 Preparation of Starter Cultures 119
8.3.3 Strain Selection 121
8.3.4 Temperature 122
8.3.5 Immobilized Yeast 122
8.4 "NATURAL" FERMENTATIONS 123
8.5 FERMENTATION PROBLEMS 124
8.5.1 Sluggish/Stuck Fermentations 124
8.5.2 Hydrogen Sulfide 128
8.6 MALOLACTIC FERMENTATION 130
8.6.1 Preparation of Starter Cultures 130
8.6.2 Strain Selection 132
8.6.3 Timing of Inoculation 132
8.6.4 Use of Schizosaccharomyces 135
8.7 POST-FERMENTATION PROCESSING 135
8.7.1 Aging and Storage 135
8.7.2 Adjustment of Volatile Acidity 136
8.8 BOTTLING 137
Chapter 9: Winery Cleaning and Sanitizing 139
9.1 INTRODUCTION 139
9.2 SAFETY ISSUES 140
9.3 WATER QUALITY 140
9.4 PRELIMINARY CLEANING 141
9.5 DETERGENTS, CLEANERS, AND SURFACTANTS
9.5.1 Alkali
9.5.2 Acids
9.5.3 Surfactants
9.6 RINSES
9.7 SANITIZERS
9.7.1 Iodine
9.7.2 Quaternary Ammonium Compounds
9.7.3 Acidulated Sulfur Dioxide
9.7.4 Peroxides
9.7.5 Chlorine and Chlorinated Formulations
9.7.6 Hot Water and Steam
9.7.7 Ozone
9.8 SANITATION MONITORING
9.9 SCHEDULES AND DOCUMENTATION
Contents ix
142
142
143
143
143
144
145
145
146
147
148
148
149
150
151
Chapter 10: Quality Points Program 153
10.1 INTRODUCTION 153
10.2 DEVELOPING QP PROGRAMS 154
10.3 PROCESSING AND FLOWCHART 155
10.4 QUALITY FACTOR ANALYSIS 156
10.4.1 Examples of Quality Factors 156
10.4.2 Preventive Measures 157
10.4.3 Critical Quality Points 157
10.5 CRITICAL LIMITS 158
10.6 MONITORING PROCEDURES 159
10.7 CORRECTIVE ACTIONS 160
10.8 RECORD-KEEPING AND DOCUMENTATION 160
10.9 VERIFICATION 161
Chapter 11: Wine Spoilage 162
11.1 INTRODUCTION 162
11.2 SPOILAGE MICROORGANISMS 162
11.2.1 Acetobacter 162
11.2.2 Dekkera/Brettanomyces 164
11.2.3 Film Yeasts 166
11.2.4 Saccharamycod.es 167
11.2.5 Zygosaccharomyces 168
11.3 WINE FAULTS 168
11.3.1 Volatile Acidity 168
11.3.2 Ethyl Carbamate 170
11.3.3 Mousiness 172
11.3.4 Post-MLF Bacterial Growth 172
11.3.5 Geranium Odor/Tone 173
11.3.6 Biogenic Amines 174
11.3.7 Acrolein 176
Contents
11.3.8 Mannitol 178
11.3.9 Ropiness 178
11.3.10 Tartaric Acid Utilization 179
Section III: Laboratory Procedures and Protocols
Chapter 12: Basic Microscopy 183
12.1 INTRODUCTION 183
12.2 MICROSCOPES 183
12.2.1 Magnification 184
12.2.2 Resolution 184
12.2.3 Contrast 185
12.2.4 Fluorescence Microscopy 185
12.3 USING MICROSCOPES 187
12.3.1 Components 187
12.3.2 General Use 189
12.3.3 Calibration 189
12.4 PREPARING SMEARS 190
12.4.1 From Liquid Media 190
12.4.2 From Solid Media 191
12.5 PREPARING WET MOUNTS 191
12.6 PREPARING MOLD SLIDE CULTURES 192
Chapter 13: Media Preparation and Culture Techniques 194
13.1 INTRODUCTION 194
13.2 PHYSICAL/CHEMICAL REQUIREMENTS FOR CULTIVATION 195
13.2.1 Carbon and Nitrogen 195
13.2.2 Oxygen 196
13.2.3 Hydrogen Ion Concentration (pH) 196
13.2.4 Moisture and Water Activity 197
13.2.5 Incubation Temperature and Conditions 198
13.2.6 Selective Agents 198
13.3 STERILIZATION OF LABORATORY MEDIA AND SUPPLIES 199
13.3.1 Boiling Water 199
13.3.2 Steam Sterilization 200
13.3.3 Dry Heat 201
13.3.4 Sterile Filtration 202
13.3.5 Chemical Sterilization 202
13.4 STORAGE OF PREPARED MEDIA 204
13.5 MEDIA FOR YEASTS AND MOLDS 205
13.5.1 Wort Medium 206
13.5.2 Grape Juice Medium 207
13.5.3 WL Medium 207
13.5.4 Brettanomyces Medium A 207
Contents xi
13.5.5 Brettanomyces Medium B 208
13.5.6 Brettanomyces Medium C 208
13.5.7 Brettanomyces Medium D 209
13.5.8 Lysine Medium 209
13.5.9 Zygosaccharomyces Medium 210
13.6 MEDIA FOR LACTIC ACID BACTERIA 211
13.6.1 Apple Juice Rogosa Medium 211
13.6.2 Tomato Juice-Glucose-Fructose-Malate Medium 212
13.6.3 Heterofermentation-Arginine Broth 212
13.7 MEDIA FOR ACETIC ACID BACTERIA 213
13.7.1 Glucose-Yeast Extract-Carbonate Medium 213
13.7.2 Mannitol-Yeast Extract-Peptone Medium 214
13.7.3 Yeast Extract-Peptone-Ethanol Medium 214
13.8 ASEPTIC TRANSFER TECHNIQUES 214
13.8.1 Transfers from Solid to Solid Media 215
13.8.2 Transfers from Solid to Liquid Media 216
13.8.3 Transfers from Liquid to Solid Media 217
13.9 ISOLATION OF MICROORGANISMS 219
13.10 MAINTENANCE AND STORAGE OF CULTURES 221
13.10.1 Preparation of Agar Slants and Stabs 221
13.10.2 Glycerol Suspensions 221
13.10.3 Freeze-drying (Yeasts) 221
13.10.4 Freeze-drying (Lactic Acid Bacteria) 222
Chapter 14: Estimation of Population Density 224
14.1 INTRODUCTION 224
14.2 SAMPLING 225
14.3 SAMPLE DILUTION 226
14.4 DIRECT MICROSCOPIC COUNT 228
14.4.1 Using a Microscope Counting Chamber 229
14.4.2 Methylene Blue 231
14.4.3 Ponceau-S 232
14.4.4 Wolford's Stain 232
14.5 DIRECT PLATING 233
14.5.1 Pour Plates 234
14.5.2 Spread Plates 235
14.5.3 Membrane Filtration 236
14.6 BIOLUMINESCENCE 238
14.7 NEPHELOMETRYAND OPTICAL DENSITY 239
Chapter 15: Identification of Wine Microorganisms 241
15.1 INTRODUCTION 241
15.2 IDENTIFYING MICROORGANISMS 242
xii Contents
15.3 YEASTS AND MOLDS 244
15.3.1 Assimilation of Carbon and Nitrogen 244
15.3.2 Demonstration of Ascospores 250
15.3.3 Demonstration of Mycelia/Pseudomyceiia 252
15.3.4 Fermentation of Carbohydrates 253
15.4 BACTERIA 254
15.4.1 Ammonia from Arginine 255
15.4.2 Catalase 256
15.4.3 Dextran from Sucrose 257
15.4.4 Fermentation of Carbohydrates 257
15.4.5 Gas from Glucose 260
15.4.6 Gram Stain 262
15.4.7 Ketogenesis 264
15.4.8 Lactate from Glucose 264
15.4.9 Malate Utilization (Monitoring MLF) 266
15.4.10 Mannitol from Fructose 269
15.4.11 Oxidation of Ethanol 269
15.4.12 Oxidation of Lactate 271
Chapter 16: Other Technologies for Identification and
Enumeration 273
16.1 INTRODUCTION 273
16.2 PHENOTYPICAL IDENTIFICATION 274
16.2.1 Biolog System 274
16.2.2 Fatty Acid Methyl Ester Analysis 274
16.2.3 Protein Characterization 275
16.2.4 Electrophoretic Characterization of Isozymes
(Zymograms) 275
16.3 Immunochemical Techniques 276
16.3.1 Enzyme-Linked Immunosorbent Assay 276
16.3.2 Immunochemical Fluorescence
Microscopy 278
16.4 Phylogenetic Analyses 278
16.4.1 Polymerase Chain Reaction 279
16.4.2 Gel Electrophoresis 281
16.4.3 Quantitative Polymerase Chain Reaction 282
16.4.4 Hybridization Probes 283
16.4.5 Fluoresence In Situ Hybridization 283
16.4.6 Ribonucleic Acid Analysis 283
16.5 PROBE DETECTION SYSTEMS 284
16.5.1 TaqMan* Probes 284
16.5.2 Molecular Beacons 284
16.5.3 Scorpions® 286
16.5.4 Peptide Nucleic Acid Chemiluminescent In Situ
Hybridization Probes 287
Contents xiii
16.6 OTHER MOLECULAR METHODS 287
16.6.1 Restriction Fragment Length Polymorphisms 287
16.6.2 Pulsed Field Gel Electrophoresis 288
16.6.3 Additional Methods 288
16.7 EXTRACHROMOSOMAL ELEMENTS (SATELLITES) 289
Chapter 17: Chemical and Physical Instabilities 290
17.1 INTRODUCTION 290
17.2 CRYSTALLINE INSTABILITIES 290
17.2.1 Tartrates 290
17.3 "CRYSTAL-LIKE" INSTABILITIES 293
17.3.1 Cork Dust 293
17.3.2 Diatomaceous Earth 294
17.4 FIBROUS INSTABILITIES 295
17.5 AMORPHOUS INSTABILITIES 296
17.5.1 Protein 296
17.5.2 Phenolics 298
17.5.3 Glucans, Pectins, and Starch 299
17.5.4 Metal Casse 300
Chapter 18: Laboratory Setup 303
18.1 INTRODUCTION 303
18.2 MICROSCOPE AND pH METER 304
18.3 AUTOCLAVE 305
18.4 CENTRIFUGE AND FILTERS 305
18.5 INCUBATORS 306
18.6 WATER BATHS 306
18.7 GLASS AND PLASTICWARE 307
18.8 MEDIA 308
18.9 PHOTOMETERS 308
18.10 LAMINAR FLOW HOODS 308
18.11 MISCELLANEOUS 309
Chapter 19: Laboratory Safety 311
19.1 INTRODUCTION 311
19.2 INJURY AND ILLNESS PREVENTION PROGRAM 311
19.2.1 Training 312
19.2.2 Information 312
19.2.3 Communication 314
19.2.4 Eyewash Stations and Safety Showers 314
19.2.5 Fire Alarms and Prevention 316
19.2.6 First Aid 316
19.2.7 Personal Protective Equipment 316
19.3 EXAMPLES OF SAFETY ISSUES 318
19.3.1 Biohazard and Chemical Waste 319
19.3.2 Electricity 319
xiv Contents
19.3.3 Heat and Steam 319
19.3.4 Machinery Safeguards 320
19.3.5 Storage 320
19.3.6 Ultraviolet Light 320
Glossary 322
References 331
Index 381 |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| author | Fugelsang, Kenneth C. Edwards, Charles G. |
| author_facet | Fugelsang, Kenneth C. Edwards, Charles G. |
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| author_variant | k c f kc kcf c g e cg cge |
| building | Verbundindex |
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| dewey-full | 663.203 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 663 - Beverage technology |
| dewey-raw | 663.203 |
| dewey-search | 663.203 |
| dewey-sort | 3663.203 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Biologie Lebensmitteltechnologie |
| discipline_str_mv | Chemie / Pharmazie Biologie Lebensmitteltechnologie |
| edition | 2. ed. |
| format | Book |
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| spelling | Fugelsang, Kenneth C. Verfasser aut Wine microbiology practical applications and procedures Kenneth C. Fugelsang ; Charles G. Edwards 2. ed. New York, NY [u.a.] Springer 2007 XX, 393 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Wein - Mikrobiologie Weinherstellung - Mikrobiologie Wine and wine making Microbiology Weinherstellung (DE-588)4189467-4 gnd rswk-swf Mikrobiologie (DE-588)4316357-9 gnd rswk-swf Wein (DE-588)4065133-2 gnd rswk-swf Weinherstellung (DE-588)4189467-4 s Mikrobiologie (DE-588)4316357-9 s DE-604 Wein (DE-588)4065133-2 s Edwards, Charles G. Verfasser aut text/html http://deposit.dnb.de/cgi-bin/dokserv?id=2809901&prov=M&dok_var=1&dok_ext=htm Inhaltstext HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015418962&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Fugelsang, Kenneth C. Edwards, Charles G. Wine microbiology practical applications and procedures Wein - Mikrobiologie Weinherstellung - Mikrobiologie Wine and wine making Microbiology Weinherstellung (DE-588)4189467-4 gnd Mikrobiologie (DE-588)4316357-9 gnd Wein (DE-588)4065133-2 gnd |
| subject_GND | (DE-588)4189467-4 (DE-588)4316357-9 (DE-588)4065133-2 |
| title | Wine microbiology practical applications and procedures |
| title_auth | Wine microbiology practical applications and procedures |
| title_exact_search | Wine microbiology practical applications and procedures |
| title_exact_search_txtP | Wine microbiology practical applications and procedures |
| title_full | Wine microbiology practical applications and procedures Kenneth C. Fugelsang ; Charles G. Edwards |
| title_fullStr | Wine microbiology practical applications and procedures Kenneth C. Fugelsang ; Charles G. Edwards |
| title_full_unstemmed | Wine microbiology practical applications and procedures Kenneth C. Fugelsang ; Charles G. Edwards |
| title_short | Wine microbiology |
| title_sort | wine microbiology practical applications and procedures |
| title_sub | practical applications and procedures |
| topic | Wein - Mikrobiologie Weinherstellung - Mikrobiologie Wine and wine making Microbiology Weinherstellung (DE-588)4189467-4 gnd Mikrobiologie (DE-588)4316357-9 gnd Wein (DE-588)4065133-2 gnd |
| topic_facet | Wein - Mikrobiologie Weinherstellung - Mikrobiologie Wine and wine making Microbiology Weinherstellung Mikrobiologie Wein |
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