Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1994-04-26
1995-10-24
Wong, Leslie A.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 14, 426 15, 426592, C12G 100
Patent
active
054608376
ABSTRACT:
A malolactic ferment is produced from at least one malolactic bacterium strain which is cultured in a culture medium containing an assimilable nitrogen source, malic acid and alcohol. The ferment biomass is separated from the culture medium. The biomass may be concentrated and may be frozen with a cryoprotective agent or dehydrated. The biomass may be added directly to wine to effect malolactic fermentation.
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Beelman, "Development and Utilization of Starter Cultures to Induce Malolactic Fermentation in Red Table Wines," Proceedings of the U.C.D. Grape & Wine Centennial Symposium, University of California, Davis pp. 109-117 (1982).
Guillaux-Benatier, et al. "Contribution to the Study of Degradation of L-malic Acid by Lactic Bacteria Isolated from Wine: Stimulating Effect of Yeast Autolysates", Vitis 24, 59-74 (1985) and partial translation thereof.
Edwards, et al., "Inducing Malolactic Fermentation In Wines," Biotechnology Advances, 7, No. 3, 333-360 (1989).
Chemical Abstracts, vol. 108, No. 13, p. 487 Abstract No. 110788u (1988) citing Delfini, et al., Vigneuini 1987, 14(11), 35-38, "Attempts to Stimulate Malolactic Fermentation During and After Alcoholic Fermentation By Using Lyophilized Bacterial Cultures Effect of Alcohol on the Inoculants".
Chemical Abstracts vol. 55, No. 23 column 25154g, citing Fell, Annuaire agr. Suisse 62, 249-64 (1961), "Malic-lactic Fermentation of Wine and the Possibilities of Starting it by Inoculation" European Search Report for Aplication No. 92104158.8 (1992).
D'Amico Nicola
Dac Thang H.
Sozzi Tomaso
Wood Robert D.
Nestec S.A.
Wong Leslie A.
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