A Differential Procedure Applicable to Bacteriological Investigation in Brewing

Green, Samuel R.; Gray, Philip P.

doi:10.1080/00960845.1950.12006570

Cited by 14 publications

(11 citation statements)

References 5 publications

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“…Nitrogen mix solution contained the following (per liter): ammonium hydroxide solution (28 to 30%; catalogue number 221228; Sigma-Aldrich), 27.7 g; alanine, 10.5 g; ␥-amino butyrate, 7.2 g; arginine, 26.9 g; asparagine, 0.4 g; aspartate, 3.0 g; citrulline, 0.4 g; glutamate, 6.0 g; glutamine, 8.4 g; glycine, 0.4 g; histidine, 1.2 g; isoleucine, 1.2 g; leucine, 1.2 g; lysine, 0.4 g; methionine, 0.4 g; ornithine, 0.4 g; phenylalanine, 0.8 g; serine, 5.4 g; threonine, 6.0 g; tryptophan, 0.4 g; tyrosine, 0.4 g; valine, 2.1 g; and cysteine, 1.2 g. Trace elements stock solution (1,000ϫ) 1.0 g; nicotinic acid, 1.0 g; myo-inositol, 10 g; biotin, 0.05 g; folic acid, 0.05 g; and 4-amino benzoic acid, 0.05 g. Fatty acids stock solution (100ϫ) contained the following (per liter): palmitic acids, 2.0 g; oleic acid, 1.0 g; linoleic acid, 3 g; and linolenic acid, 0.5 g. Sterol stock solution (1,000ϫ) contained the following (per liter): ␤-sitosterol, 1.0 g. Non-Saccharomyces yeasts were distinguished from S. cerevisiae by growth on WL agar (Amyl Media Pty. Ltd., Dandenong, Australia); Saccharomyces cerevisiae produces large white colonies on this medium, whereas non-Saccharomyces yeasts produce small green colonies on this medium (35).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Contreras

Hidalgo

Henschke

et al. 2014

Appl Environ Microbiol

279

205

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bOver recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non-Saccharomyces yeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomyces isolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with a Saccharomyces cerevisiae wine strain. A sequential inoculation of Metschnikowia pulcherrima AWRI1149 followed by an S. cerevisiae wine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in control S. cerevisiae wines, whereas the total concentrations of esters were not significantly different.

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Section: Methodsmentioning

confidence: 99%

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Contreras

Hidalgo

Henschke

et al. 2014

Appl Environ Microbiol

279

205

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“…The analyses were carried out on agar-culture medium of the type WL (Wallerstein Laboratory; Green, 1950) …”

Section: Brettanomyces Yeasts Analysismentioning

confidence: 99%

A Case Study of Selected Volatile Phenols from Brettanomyces and Micronutrients Mn, Fe, Cu, Zn in Chianti Red Wines

Tamasi¹,

Owens²,

Cascella³

et al. 2013

JFR

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“…Better results were obtained by adding to the isolation medium substances which inhibited the growth of yeasts but not of bacteria. Green & Gray (1950) found Actidione (The Upjohn Co., Kalamazoo, Michigan, U.S.A.) helpful in the isolation of bacteria from brewery materials, and a t 10 pg./ml. in apple juice medium this compound suppressed the growth of most cider yeasts whilst allowing lactobacilli, acetic acid bacteria and the cider-sickness bacillus to grow.…”

Section: Mediamentioning

confidence: 99%

A Study of the Cider-sickness Bacillus--a New Variety of Zymomonas anaerobia

Millis¹

1956

Journal of General Microbiology

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A Differential Procedure Applicable to Bacteriological Investigation in Brewing

Cited by 14 publications

References 5 publications

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

A Case Study of Selected Volatile Phenols from Brettanomyces and Micronutrients Mn, Fe, Cu, Zn in Chianti Red Wines

A Study of the Cider-sickness Bacillus--a New Variety of Zymomonas anaerobia

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