Documente Academic
Documente Profesional
Documente Cultură
Thesis Report
University Of Peshawar
4th Semister
Table of Contents
Abstract ......................................................................................................................................................... 4
Introduction .................................................................................................................................................. 5
Literature Review .......................................................................................................................................... 7
Materials & Reagents .................................................................................................................................... 9
Procedure...................................................................................................................................................... 9
Result & Discussion ..................................................................................................................................... 11
Conclusion ................................................................................................................................................... 11
Acknowledgement ...................................................................................................................................... 12
Refrences .................................................................................................................................................... 13
Abstract
The molecular biology revolution has brought forth significant new
advances with application in microbiological analysis during wine production and
storage. For example, traditional methods for microbial strain identification have
been mostly supplanted in favor of ribosomal RNA-based methods for speciation
of cultured yeast and bacterial populations in wine. Moreover culture-independent
molecular methods now allow for more rapid profiling of complex populations, or
quantification of targeted species, thereby enhancing the information available to
Introduction
The conversion of grape juice to wine is a biotechnological tradition dating back to
the dawn of civilization. Throughout the ages numerous winemaking strategies
were developed resulting in the range of wine products, from champagne to port,
available today. However, since the time of Pasteur (1873) the microbial contribution
to the production of wine has become a subject of research and, often, debate. Wine
composition and quality are functions of many different intrinsic and extrinsic variables, many of
which are microbiologically mediated. A large diversity of microbes
are inherent to winemaking including various yeasts, bacteria and fungi. Prominent
in this process are Saccharomycesspecies (predominantly S. cerevisiae), which dominate the
alcoholic fermentation, and the lactic acid bacteria (LAB), which carry out
the malolactic conversion. Efforts to determine the population size and potential
impact of different microbes on the winemaking process are critical to production
of a flavorful product. Spoilage is considered growth of organisms that are
unwanted at any particular place and time in the winemaking process (Sponholz
1993). Thus the same microorganism can be both beneficial and detrimental to the
Literature Review
Wine is associate degree ancient potable and has been prized throughout time for its distinctive
and pleasing flavor. Wine flavor arises from a mix of many chemical elements interacting with
our sense organs, manufacturing a neural response that's processed within the brain and leading
to a psychophysical representation that we have a tendency to pronto describe as wine. The
chemical elements of wine area unit derived from multiple sources; throughout fermentation
grape flavor elements area unit extracted into the wine and new compounds area unit fashioned
by various chemical and organic chemistry processes(1)
Wine is that the product of advanced interactions between fungi, yeasts and bacterium that start
within the farm and continue throughout the fermentation method till packaging. though grape
tracheophyte and cultivation offer the foundations of wine flavour, microorganisms, particularly
yeasts, impact on the subtlety and individuality of the flavour response. Consequently, it's
necessary to spot and perceive the ecological interactions that occur between the various
microorganism teams, species and strains. These interactions include yeastyeast, yeast
filamentous fungi and yeastbacteria responses. The surface of healthy grapes incorporates a
predominance of Aureobasidium pullulans, Metschnikowia, Hanseniaspora (Kloeckera),
Cryptococcus and Rhodotorula species counting on stage of maturity. This microflora moderates
the expansion of spoilage and mycotoxigenic fungi on grapes, the species and strains of yeasts
that contribute to alcoholic fermentation, and therefore the bacterium that contribute to
malolactic fermentation. broken grapes have raised populations of potable and carboxylic acid
bacterium that impact on yeasts throughout alcoholic fermentationYeast interactions and wine
flavor(2)
Wine producers face augmentative competition led to by a widening gap between wine
production and wine consumption, a shift of client preferences removed from basic goods wine
to top of the range wine, and economic economic process. Consequently, they're line for a
complete revolution within the magical world of wine. the method of remodeling the wine
trade from a production- to a market-orientated trade ends up in AN increasing dependence on,
amongst others, biotechnological innovation. Market-orientated wine-yeast strains square
measure presently being developed for the cost-competitive production of wine with decreased
resource inputs, improved quality and low environmental impact(3)
Many factors influencing wine aroma are not entirely defined by their sensory impact, but to
boot by chemical info that in many cases modify a extra differentiated approach. By correlating
sensory and analytical info headway has been created, significantly at intervals the sector of wine
off-odors. triumphant analytical selection differentiation supported wine volatiles indicates the
importance and potentialities of wine aroma for control(4)
Research and production developments with relevancy wine-making yeasts square measure
reviewed. Topics coated include: wine-yeast strains; natural versus inoculated fermentings;
vinification fermentations; ethyl alcohol toxicity and tolerance in wine yeasts; fermentation
flavour components; secondary wine fermentations by yeasts; spoilage yeasts; different yeasts
related to wine-making; and applications of genetic science to enology(5)
Procedure
Prepare Starter Yeast Culture
Let the yeast grow in a loosely capped container at room temperature for 24 hours.
Primary Fermentation
Add enough sugar to grape juice to prepare the following 4 substrates, about 1 liter each:
------------------------------------------Run
Conc. of Extra Added Sugar
------------------------------------------A
0.0g/l
B
100.0g/l
C
200.0g/l
D
300.0g/l
-------------------------------------------
Measure the specific gravity and PA value for each of the starting substrates with a
hydrometer. This is the initial PA value which will be used later to estimate the alcohol
content.
Inoculate each bottle with 20 ml of the starter yeast culture prepared in the previous step.
10
Plug the juice bottle with a rubber stopper. A piece of Tygon tubing is extended from the
stopper to provide a vent for the evolved carbon dioxide. The other end of the tubing is
dipped in water in a small test tube taped to the bottle. The water prevents the entry of
oxygen, which alters the metabolism of the yeast and spoils the wine. At the same time,
carbon dioxide can escape from the bottle.
Secondary Fermentation
At the end of one week, decant the juice from the bottle to clean individual temporary
containers.
Measure the PA values for each of the substrate with a hydrometer. Estimate the alcohol
content by subtracting the present PA value from the initial PA value.
Pour the juice back into the cleaned bottle. Put back the cleaned assembly of rubber
stopper and Tygon tubing.
11
Conclusion
This experiment taught us several things fermentation. We were able to observe anaerobic
respiration of wine, and we saw how an export but lack of import of gases in anaerobic
environments can add gas to an enclosed environment .We performed the fermentation of wine
12
and enhanced it with fungal species which enhanced the fermentation and resulted in odour and
yellow crystals which specifies the productivity of wine. The microbial species of fungus
present in wine contribute to the fermentation process, and therefore contribute to the aromatic
properties of the resulting wine.
Fungal species also encourages to create a desired effect in a particular vintage.. On a small
scale, we were able to see how wine and beer are made.
Acknowledgement
First of all we are grateful to ALMIGHTY ALLAH,for establishing us to complete this thesis.
We have taken efforts in this thesis. However, it would not have been possible without the kind
support of our respected MADAM GUL E SEHRA. We would like to extend our sincere thanks
to her.
My thanks and appreciations also go to my colleagues in developing the thesis and people who
have willingly helped us out with their abilities.
13
Refrences
chapter 6 wine fermentation by David A. Mills, Trevor Phister, Ezekial Neeley, and Eric
Johannsen book name: molecular techiniques in microbial ecology of fermented foods
Cocolin,l;Ercolini,D.(Eds.)
Experiments in Microbiology, Plant Pathology and Biotechnology by Aneja, K.R.
http://www.redorbit.com/news/science/1112754493/microbial-fungi-affect-winecharacter
http://en.wikipedia.org/wiki/Wine
Wine fermentation By Nam Sun Wang
Department of Chemical & Biomolecular Engineering
University of Maryland
College Park, MD 20742-2111
ENCH485
Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural
Impacts by Anthony L. Robinson , Paul K. Boss, Peter S. Solomon, Robert D.
Trengove,Hildegarde Heymann and Susan E. Ebeler(1)
Yeast interactions and wine flavor by Graham H.Fleet(2)
Wine-yeast strains by Isak S Pretorius, Florian F Bauer(3)
Wine aroma by A. Rapp, H. Mandery (4)
Wine-making yeasts by Kunkee, R. E.; Bisson, L. F.(5)