Microbiology
What are Microorganisms ?
living organisms that can be beneficial, neutral or harmful to humans they are too small to be visible with naked eye
no anaerobic growth, no fermentation of glucose
Obligate aerobes
Must adjustments in wine
Sugar enrichment :chaptalization or juice concentrate
Acid ajustment : tartaric and/or malic acid
Water : especially if too much sugar
what is a bread?
Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients
Milk product inoculated, converting lactose
Lactic acid
How are microorganisms divided?
Bacteria
Fungi
Algea
Virus
Protozoa
able to utilize glucose both aerobic and anaerobically
facultative anaerobes
In fermentation how much heat is lost dependes on?
Size and shape of fermentation vessel and
Cooling system (artifical cooling)
Gliadin + glutenin + water?
gluten
Complex flavor profile and slightly effervescent and alcoholic attributes
Kefir
Process in which glucose is broken down anaerobically
Fermentation
If glucose is present, yeast will ignore all other carbon sources
glucose repression
Benefits of malolatic fermentations?
Buttery flavor (diacetyl)
Microbiological stability
Lower acidity
is a balancing act between extensibility and elasticity
mixing
Similar to kefir
Koumiss
Creating energy in the absence of oxygen
Anaerobic metabolism
Catabolic reactions producing ATP in which organic compounds serve as both primary electron donor and ultimate electron dono
Yeast carbon metabolism
To improve wine clarity, remove some tannins
Fining
Yeast feeds on the sugar in the dough, producing CO2 and ethanol
Rising fermentation
Adding culture: Streptococcus thermophilus; Lactobacillus bulgaricus; L. acidophilus; L. casei; L. rhamnosus; Bifidobacterium animalis; and B. bifidum
yogurt
Creating energy through the combustion of carbohydrates, amino acids, and fats in the presence of oxygen
Aerobic metabolism
What factors may impact the glycolytic flux?
Protein limitation (insufficient nitrogen)
Micronutrient limitation (not enough co-factors)
Presence of stress signals
To prevent the formation fo KHT crystals in the bottle
Tartrate Stabilization
Transformation to a digestible product
baking
Milk, mo’s, rennet, salt
cheese