Of grape must

The table used for the calculation of the extract is based on the density of aqueous saccharose solutions, so that the extract thus calculated has only a conventional value. Other tables exist which are based on the densities of solutions of grape must, but in view of the varying proportions in which the components of the must occur in the extracts of wines of different types, such tables also have mo more than a conventional value. 

Glycerine. This is a normal product of the alcoholic fermentation of grape must, 7-14 grams per 100 grams of alcohol being regarded as the limiting amounts thus produced. 

Lopez, C. C., Boselli, E., Piva, A., Ndaghijimana, M., Paprella, A., Suzzi, G., and Mastrocola, D. (2004). Influence of Quinoxyfen residues on Saccharomyces cerevisiae on fermentation of grape musts. Food Technol. Biotech. 42, 89-97. 

Avenoza, A., Busto, J. H., Canal, N., and Peregrina, J. M. (2006). Time course of the evolution of malic and lactic acids in the alcoholic and malolactic fermentation of grape must by quantitative 1H NMR (qHNMR) spectroscopy. J. Agric. Food Chem. 54, 4715-4720. 

Audinos, R. 1989. Fouling of ion-selective membranes during electrodialysis of grape must. J. Membr. Set 41, 115-126. 

Lafon-Lafourcade, S., Geneix, C., Ribereau-Gayon, P. (1984). Inhibition of alcoholic fermentation of grape must by fatty acids produced by yeasts and their elimination by yeast ghosts. Appl. Environm. Microbiol, 47, 1246-1249. 

Clemente-Jimenez, J. M., Mingorance-Cazorla, L., Martinez-Rodriguez, S., Las Heras-Vazquez, F. J., Rodriguez-Vico, F. (2004) Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must. Food Microbiology, 21, 149-155. 

Kim, D.-H., Hong, Y.-A., Park, H.-D. (2008) Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine. Biotechnology Letters, DOl 10.1007/sl0529-008-9726-l. 

Moreira, N., Mendes, F, Pereira, O., Guedes de Pinho, P, Hogg, X, Vasconcelos, I. (2002) Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts. Analytica ChimicaActa, 458, 157-167. 

Vos, P. J. A., Gray, R. S. (1979) The origin and control of hydrogen sulphide during fermentation of grape must. American Journal of Etiology and Viticulture, 30, 187-197. 

Pure culture yeasts are available on slants or in lyophilized form. They may be propagated in wineries without complete asepsis (26,27), since the low pH of grape must inhibits many bacteria wine fermentations are mixed cultures naturally. Production of active dry wine yeasts (WADY) began in the 1960s. These are produced by bakers yeast companies and are grown by methods resembling those used for bakers yeast production, described eadier. 

Mortimer, R.K., Romano, P., Suzzi, G., and Polsinclli, M. 1994. Genome renewal A new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts. Yeast 10,1543-1552. 

Kandylis P. and Koutinas A.A. Extremely low temperature fermentations of grape must by potatoes supported yeast-strain AXAZ-1. A contribution is performed to catalysis of alcoholic fermentation. Journal of Agricultural and Food Chemistry 56 (9) (2008) 3317-3327. 

Aaron R.T., Davis R.C., Hamdy M.K. and Toledo R.T. Continuous alcohol/malolactic fermentation of grape must in a bioreactor system using immobilized cells. Journal of Rapid Methods and Automation in Microbiology 12 (2) (2004) 127-148. 

Antoine Lavoisier describes wine fermentation as a chemical reaction of grape must = carbonic acid + alcohol ... 

Granchi, L., Ganucci, D., Viti, C., Giovaimetti, L., Vincenzini, M. (2003). Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with adequate and inadequate assimilable-nitrogen content. Letters in Applied Microbiology, 36, 54-58. 

Dequin S, Baptista E, Bane P. (1999). Acidification of grape musts by Saccharomyces cerevisiae wine yeast strains genetically engineered to produce lactic acid. AmJEnol Vitic, 50, 45-50. 

Mortimer, R.K. 1995. Genetic Investigation Yeasts isolated from spontaneous fermentation of grape musts in California and Italy. Pract. Winery and Vineyard May/June 7-10. 

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