Wine sauerkraut

Cheese, tuna fish, wine, sauerkraut, chocolate... 

The growth of malo-lactic bacteria in wines is favored by moderate temperatures, low acidity, very low levels of S02, and the presence of small amounts of sugar undergoing fermentation by yeast. It is frequently possible to inoculate a wine with a pure culture of a desirable strain of bacteria and obtain the malo-lactic fermentation under controlled conditions. The pure-culture multiplication of the selected strain of bacteria is difficult, however. It is also difficult to control the time of the malo-lactic fermentation—sometimes it occurs when not wanted, and at other times will not go when very much desired. For the home winemaker it is probably most satisfactory to accept the malo-lactic fermentation if it occurs immediately following the alcoholic fermentation. The wines should then be siphoned away from deposits, stored in completely filled containers at cool temperatures, and have added to them about 50 ppm S02. If the malo-lactic fermentation does not take place spontaneously and the wine is reasonably tart, the above described regime of preservation will likely prevent its occurrence. When the malo-lactic transformation takes place in wines in bottles, the results are nearly always bad. The wine becomes slightly carbonated, and the spoiled sauerkraut flavors are emphasized. 

Foods generally to avoid as they are usually high in tyramine content dry sausage, pickled herring, liver, broad bean pods, sauerkraut, cheese, yogurt, alcoholic beverages, nonalcoholic beer and wine, chocolate, caffeine, meat and fish... 

Food Sour dough, soy sauce, yogurt, kefir, cheese, pickles, salami, anchovy, sauerkraut, vinegar, beer, wine, cocoa, coffee, tea Conservation of perishable food by the formation of lactic acid and ethanol... 

Fermentation has been known and commercially exploited for centuries. Products like spirit, liquor, wine, beer, and other alcoholic beverages vinegar cheese and yogurt miso, soy sauce, and fermented bean curd ham and sausage fish sauce cured vanilla beans, tea, and cocoa pickles and sauerkraut dough, bread, and other bakery products have special flavor notes that can also be used as seasonings. 

Lactobacillus Production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, chocolate, and animal feed... 

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... 

A prohibited food list includes, but is not restricted to cheese, beer, wine, pickled herrings, snails, chicken livers, yeast products, figs, raisins, pickles, sauerkraut, coffee, chocolate, soy sauce, cream and yogurt.]... 

Foods, Beverages, Food Additives, and Supplements. Living organisms play a major role in the production of food. Foods, beverages, additives, and supplements traditionally made by bioprocess engineering include dairy products (cheeses, sour cream, yogurt, and kefir), alcoholic beverages (beer, wines, and distilled spirits), plant products (soy sauce, tofii, sauerkraut), and food additives and supplements (flavors, proteins, vitamins, and carotenoids). 

Today, microbes are still very good at making acetate. Acetic acid is the bitter taste of vinegar, which was ejected by fermenting acetate-making microbes. Fermentation also puts the sourness in sauerkraut and the alcohol in beer and wine. There is a story that the first monk who made bubbly champagne ran to his brothers to exclaim, Look I am drinking the stars His stars were the exhalations of tiny fermenters. 

Biogenic amines are formed from the decarboxylation of amino acids by certain lactic acid bacteria. As such, these compounds are found in a variety of fermented foods such as cheese, dry sausage, sauerkraut, miso, and soy sauce (Stratton et al., 1991 Lonvaud-Funel, 2001). In wine, histamine, tyramine, putrescine, cadaverine, phenylethylamine, and others have been identified (Zee et al., 1983 Baucom et al., 1986 Ough et al., 1987 Vidal-Garou et al., 1991 Bauza et al., 1995 Soufleros et al., 1998 ... 

Lactic acid fermentation has been used for mil-lenia for the production of sauerkraut (Fig. 17.7). It was also customary earlier to place the cabbage into acidified wine or vinegar. White cabbage heads are cut into 0.75-1.5 mm thick shreds, then mixed with salt at 1.8-2.5% by weight. The shreds are then packed into tanks of wood or reinforced concrete, coated with synthetics. After the shreds have been packed in layers, they are tamped and weighted down so that a layer of expressed brine juice covers the surface. The lactic acid fermentation initiated by starter cultures occurs spontaneously at 18-24 °C for... 

Kalac P., Abreu Gloria M.B. Biogenic amines in cheesess, wines, beers and sauerkraut. In Biological Aspects of Biogenic Amines, Polyamines and Conjugates, Dandrifosse G. (ed.). Transworld Research Network, Kerala, India, pp. 267-309 (2009). 

Helpful Food Bacteria. Fortunately, many bacteria benefit foods and are widely used in biological oxidation reactions and in fermentation processes. Butter and cheese, for example, depend on bacteria for the development of their characteristic flavors. Bacteria are indispensable for making pickles, sauerkraut, olives, yogurt, buttermilk, beer, and wine. They are also employed in the manufacture of corn beef and rye bread. Bacteria are used to enhance the flavor of coffee, being introduced just prior to the roast. Also, a bacterium of the genus Acetobacter is used in making vinegar. 

Other fermented foods which also may be good sources of glucose tolerance factor are wine, apple cider, cider vinegar, wine vinegar, root beers, yeast-leavened whole grain breads, pickles, summer sausages, cheeses and their derivatives, and sauerkraut. 

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