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Bacterial Spoilage During Aging: Acetic Acid Bacteria Mike Ramsey Teaching Laboratory Manager Department of Viticultur

Bacterial Spoilage During Aging: Acetic Acid Bacteria Mike Ramsey Teaching Laboratory Manager Department of Viticultur

Bacterial Spoilage During Aging: Acetic Acid Bacteria Mike Ramsey Teaching Laboratory Manager Department of Viticulture and Enology University of California, Davis. Acetic Acid Bacteria (AABs). Acetobacter Acidomonas Gluconobacter Gluconacetobacter Kozakia Asaia

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682 views • 38 slides
Selection of antimicrobials

Selection of antimicrobials

Selection of antimicrobials. Linda F. Bisson Department of Viticulture and Enology Quality Control Management during Crush and Fermentation August 7, 2014. Use of Antimicrobials in Wine Production. Control of unwanted populations during processing Control of timing of wanted populations

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374 views • 25 slides
Selection of antimicrobials

Selection of antimicrobials

Selection of antimicrobials. Linda F. Bisson Department of Viticulture and Enology Quality Control Management during Crush and Fermentation August 7, 2014. Use of Antimicrobials in Wine Production. Control of unwanted populations during processing Control of timing of wanted populations

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360 views • 25 slides
Fermentation

Fermentation

Fermentation. The good, the bad, and the smelly. History of Fermentation. Age old applications: Wine/ Beer/ Spirits Cheese and Yoghurt Louis Pasteur: Hypothesised that bacteria spoils wine Suggested that wine be heated to kill bacteria Hence: pasteurization of milk.

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747 views • 13 slides
26 Reasons You Need Apple Cider Vinegar (ACV) In Your Life

26 Reasons You Need Apple Cider Vinegar (ACV) In Your Life

http://www.healthform.org/reasons-you-need-apple-cider-vinegar/ 26 Reasons You Need Apple Cider Vinegar (ACV) In Your Life

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235 views • 12 slides
COURSE SYNOPSIS

COURSE SYNOPSIS

COURSE SYNOPSIS. Taxonomy, ecology, biochemistry and analytical technology of food microorganisms. Sources of microorganisms in food; distribution, role and significance of microorganisms in foods, intrinsic and extrinsic parameters of foods that affect microbial growth; food spoilage.

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836 views • 11 slides

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