Wine and Beer Production

Schone 4.6 Septuation of potassium bitartrate from wine with ion-exchange resins [162] 

Membrane processes in must and wine treatment separation techniques involved in wine technology include membrane processes. Pressure-driven membranes (ultrafiltra-tion, reverse osmosis) play an important role in must and wine treatment and have solved some of the problems in traditional wine making technology. Various polymeric mon-branes of different configurations have been used in must stabilization. 

Certain enzymes present in grapes are responsible for wine defects such as clouding, darkening, or an oxidized taste. To prevent these problems, must and wines are treated with SO2 that is antimicrobial and antioxidative and prevents browning and taste defects. Polyphenol oxidase has detrimental effects on wine quality and is responsible for the formation of certain desirable esters. The undesirable effects are reduced by thermal treatment of must with bentonite. 

Cider is less rich in alcohol and contains more sugar and nitrogeneous compounds than wine, and hence it needs to be more carefully preserved than wine for 

A type of dextrin derived from modified starch can be added to enhance foam properties, good taste, and clarity. This dextrin is usually mixed in during early or later 

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Table 16.8 Wine and Beer Production and Consumption by the Top Six Wine Producers in 2000...

Pediococcus Fermentation of cabbage to sauerkraut Lactic acid provides sour taste and extends shelf life Gives butterscotch aroma to some wines and beers Production of cheese and yogurt... 

Volatile sulfur compounds formed in wine and beer production originate from methionine and are by-products of the microorganism s metabolism. The compounds formed are methional (I), methionol (II) and acetic acid-3-(methylthio)-propyl ester (III, cf. Reaction 5.33). 

Wine and beer industry Polyphenols can alter color and flavor of products such as wines. There are many aggressive ways of removing polyphenolic compounds, such as using polyvinylpolypyrrolidone (PVPP) or sulfur dioxide. However, polyphenol removal should be selective to avoid the undesirable alteration of the wine s organoleptic characteristics. For this reason, one option is to use laccases that polymerize the polyphenolic compounds during the wine-making process and then to remove these polymers by clarification (Morozova and others 2007). Several papers have reported that laccase is able to remove undesirable polyphenols and produce stable wines with a good flavor. 

The "cheese effect" is a well-established phenomenon whereby an amine-rich food is consumed while the patient is being treated with an irreversible MAOI. Foods which cause such an effect include cheeses, pickled fish, yeast products (red wines and beers, including non-alcoholic varieties), chocolate and pulses such as broad beans (which contain dopa). It appears that foods containing more than 10 mg of tyramine must be consumed in order to produce a significant rise in blood pressure. Furthermore, it is now apparent that there is considerable variation in the tyramine content of many of these foods even when they are produced by the same manufacturer. Therefore it is essential that all patients on MAOIs should be provided with a list of foods and drinks that should be avoided. 

The production of ethyl alcohol for beverage, cosmetic, and pharmaceutical products is commonly accomplished by the natural process of fermentation. See Ethyl Alcohol Methyl Alcohol and Fermentation, Beer, wine, and whiskey production are extensively covered in the Foods and... 

Industrial catalysis is an old practice. Catalysts have always been used in the production of wine and beer. Among the first industrial catalytic processes are a few inorganic oxidation processes, viz. the Deacon process (oxidation of HC1 into CI2) and the production of sulphuric acid. These processes were developed before a scientific basis of chemical reactivity was established. Only after the formulation of the theory of chemical equilibria by van t Hoff did a framework for catalyst development become available. This had a major impact on the development of a process for the synthesis of ammonia at the beginning of the twentieth century, allowing a systematic, scientifically based search for a good catalyst to be performed. It also initiated the development of chemical process engineering as we know it today. 

To illustrate descriptive analysis, I will draw from both the wine and beer industry. Oregon State University s Sensory Science Laboratory, located in the Department of Food Science and Technology, is heavily involved in wine and beer research. The principle problems and solutions in the sensory analysis of wine and beer should be transferable to other products. Common wine descriptors, such as soft, hard, fat, are ambiguous. What do soft or hard mean when referring to wine The goal of descriptive analysis is to use precise terms, even referring to specific chemical entities when possible. In the wine industry, objective sensory analysis must overcome the historical romance of wine. 

Catalysis refers to the phenomenon by which the rate of a chemical reaction is accelerated by a snbstance (the catalyst) not appreciably consnmed in the process. The term catalysis was coined by Berzelins in 1835 and scientifically defined by Ostwald in 1895, but applications based on catalysis can be traced back to thousands of years ago with the discovery of fermentation to produce wine and beer. Nowadays, catalysts are used in 80% of all chemical industrial processes, and create annual global sales of about 1500 billion dollars and contribute directly or indirectly to approximately 35% of the world s GDP. Catalysis is central to a myriad of applications, including the manufacture of commodity, fine, specialty, petro-, and agro- chemicals as well as the production of pharmaceuticals, cosmetics, foods, and polymers. Catalysis is also an important component in new processes for the generation of clean energy, and in the protection of the enviromnent both by abating environmental pollutants and by providing alternative cleaner chemical synthetic procedures. 

Industrial catalysis is an old practice. Catalysts have always been used in the production of wine and beer. Among the first industrial catalytic processes are a few inorganic oxidation processes, viz. the Deacon process (oxidation of HCl into CI2) and the production of sulphuric acid. These processes were developed... 

Publications on clarification of alcoholic drinks like wine and beer deal mainly with the treatment of wine. Advantages of ceramic membranes over classical methods are the reduction of operating costs (reduction of filter aids, less loss of product) and a better clarification. Ceramic membranes last longer and can be back flushed. 

Spirits may be divided roughly into two classes, (1) pot-still spirits, including brandy and whiskey and (2) gin spirits, made by the suitable treatment of plain rectified spirit or alcohol. The manufacture of spirits was made possible only by the discovery of the process of distillation, and is not, therefore, of such antiquity as the wine and beer industries. The products differ from fermented liquors from which they are produced, mainly in the larger content of... 

Colour influences other sensory characteristics and hence food discrimination through learned associations. The major mechanism prevaihng within colour/ taste and colour/aroma interactions is one of association with a specific product and specific product type. Wine and beer flavours are greatly affected by colom and assessments of port wine aroma and flavour are irtfluenced by the ability to see the samples (Williams et al. 1984). Provided the flavom does not depart too much from that expected from its colom, the colom appears to determine the quality of red wine (Timberlake 1982). Characteristic colom/taste/flavom associations of specific fraits mose with evolution of colom vision skills. We appear to have a learned response to colom and sweetness through orange or red fruit being normally riper, more edible and sweeter. Similm associations for other flavoms such as saltiness and bitterness are more doubtful. (Clydesdale... 

Since wine and beer are fermentation products, shelf life will be limited unless all yeast are removed. Unless beer is kept very cold, a few surviving pedio-cocci, lactobacilli, or wild yeasts may grow and produce off-flavors in the beer. Though the juices are not fermentation products, they nevertheless provide the perfect media for bacteria growth. In all cases, it is important to produce a sealed sterile product. 

On the other hand, the equipment and technology used for offensive biological weapons research is no different from that used in legitimate biomedical research anywhere in the world. Equipment for processing and production of such agents is found in such diverse industries as wine and beer manufacture, pharmaceutical research and development, and the food and agriculture industries.17 Few items need to be purchased from the outside, and simple fermentation media are easy to make.20... 

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