Fermentations vegetables wine

Cellulases endo-1,4 p-glucanase, cellobiohydrolase, p-glucosidase Brewing, cereal processing, fruit and juice processing, food fermentation, wine production, alcohol fermentation, vegetable processing. 

Fifty years ago the world production of liquid sulfur dioxide was less than 1,00,000 tonnes. Over the past 5 decades the use of sulfur dioxide in petroleum refining as solvent, in the manufacture of paper pulp, in textiles as sulfites, bisulfites, and hydrosulfites, in effective control of fermentation in wine making, and as preservative for fresh fruits and vegetable has increased the demand many fold. 

Sulfur Dioxide and Sulfites. Sulfur dioxide [7446-09-5], SO2, sodium bisulfite [15181-46-1], NaHSO, and sodium metabisulfite [23134-05-6] ate effective against molds, bacteria, and certain strains of yeast. The wine industry represents the largest user of sulfites, because the compounds do not affect the yeast needed for fermentation. Other appHcations include dehydrated fmits and vegetables, fmit juices, symps and concentrates, and fresh shrimp (79). Sulfites ate destmctive to thiamin, and cannot be used in foods, such as certain baked goods, that ate important sources of this vitamin. 

Other Food Uses. Jellies, jams, and preserves use malic acid to balance flavor and adjust pH for pectin set. Canned fmits and vegetables employ malic acid in combination with ascorbic acid to produce a synergistic effect that aids in the reduction of browning. Wine and cider producers use malic acid in malolactic fermentation to provide bouquet and for pH adjustment. 

Might not the diseases of wines be caused by organized ferments, microscopic vegetations [yeasts, molds, bacteria], of which the germs... 

The main limitation to the clinical use of the MAOIs is due to their interaction with amine-containing foods such as cheeses, red wine, beers (including non-alcoholic beers), fermented and processed meat products, yeast products, soya and some vegetables. Some proprietary medicines such as cold cures contain phenylpropanolamine, ephedrine, etc. and will also interact with MAOIs. Such an interaction (termed the "cheese effect"), is attributed to the dramatic rise in blood pressure due to the sudden release of noradrenaline from peripheral sympathetic terminals, an event due to the displacement of noradrenaline from its mtraneuronal vesicles by the primary amine (usually tyramine). Under normal circumstances, any dietary amines would be metabolized by MAO in the wall of the gastrointestinal tract, in the liver, platelets, etc. The occurrence of hypertensive crises, and occasionally strokes, therefore limited the use of the MAOIs, despite their proven clinical efficacy, to the treatment of atypical depression and occasionally panic disorder. 

Special reference must be made to the study of fermentations, which besides the wines, musts, and beers already mentioned, is of great interest in other alimentary sectors as well. A large number of products undergo fermentations before being put on the market (for example, byproducts of milk, vegetables, olives, cocoa, etc.). 

Carbohydrase [(Trichoderma longibrachiatum var.) (formerly reesei)] Produced as an off white to tan, amorphous powder or as a liquid by controlled fermentation using Trichoderma longibrachiatum var. Soluble in water (the solution is usually tan to brown), but practically insoluble in alcohol, in chloroform, and in ether. Major active principles (1) cellulose, (2) /3-glucanase, (3) /3-D-glucosidase, (4) hemicellulase, and (5) pentosanase. Typical applications used in the preparation of fruit juices, wine, vegetable oils, beer, and baked goods. 

Mazza, G., Miniati, E. (1993). Anthocyanins in Fruits, Vegetables and Grains. USA CRC Press. Medina, K., Boido, E., Dellacassa, E., Carrau, F. (2005). Yeast interaction with anthocyanins during red wine fermentation. Am. J. Enol. Vitic. 56, 104-109. 

This added one more bit of data to the argument that the benefits of red wine come from the type of antioxidants termed polyphenols and flavonoids. Those chemical substances never get into white wine, since grape skins are removed at the start of the fermentation process. But one can very easily get those polyphenols and flavonoids from red grape juice or pomegranate juice. Or, for that matter, from green tea and a wide variety of fruits and vegetables. Or from beer. 

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