Wine Producing
Mostrando 13-19 de 19 artigos, teses e dissertações.
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13. HIBRID NEURO-FUZZY-GENETIC SYSTEM FOR AUTOMATIC DATA MINING / SISTEMA HÍBRIDO NEURO-FUZZY-GENÉTICO PARA MINERAÇÃO AUTOMÁTICA DE DADOS
This dissertation presents the proposal and the development of a totally automatic data mining system. The main objective is to create a system that is capable of extracting obscure information from complex databases, without demanding the presence of a technical specialist to configure it. The Hierarchical Neuro-Fuzzy Binary Space Partitioning model (NFHB)
Publicado em: 2004
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14. Construction of a recombinant wine yeast strain expressing beta-(1,4)-endoglucanase and its use in microvinification processes.
A genetic transformation system for an industrial wine yeast strain is presented here. The system is based on the acquisition of cycloheximide resistance and is a direct adaptation of a previously published procedure for brewing yeasts (L. Del Pozo, D. Abarca, M. G. Claros, and A. Jiménez, Curr. Genet. 19:353-358, 1991). Transformants arose at an optimal fr
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15. Genetic diversity and geographical distribution of wild Saccharomyces cerevisiae strains from the wine-producing area of Charentes, France.
Electrophoretic karyotyping, mitochondrial DNA restriction fragment length polymorphism analysis, and PCR amplification of interspersed repeats were used to study the variability, phylogenetic affinities, and biogeographic distribution of wild Saccharomyces cerevisiae enological yeasts. The survey concentrated on 42 individual wine cellars in the Charentes a
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16. Evaluation of Malolactic Bacteria Isolated from Oregon Wines †
Oregon is a cool wine-producing region where grapes characteristically contain high concentrations of organic acids. To reduce the natural acidity and increase the microbiological stability and flavor complexity of the wine, malolactic fermentation is encouraged. In this study, strains of Leuconostoc oenos indigenous to Oregon wines were evaluated for their
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17. Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen.
Saccharomyces cerevisiae wine-producing yeast cultures grown under model winemaking conditions could be induced to liberate hydrogen sulfide (H2S) by starvation for assimilable nitrogen. The amount of H2S produced was dependent on the yeast strain, the sulfur precursor compound, the culture growth rate, and the activity of the sulfite reductase enzyme (EC 1.
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18. Effect of Organic Complex Compounds on Bacillus thermoamylovorans Growth and Glucose Fermentation
The effect of the concentration of a mixture (1/1 [wt/wt]) of yeast extract and bioTrypcase (YE+bT) on the growth and physiology of a new species, Bacillus thermoamylovorans, a moderately thermophilic, non-spore-forming, lactic acid-producing bacterium isolated from palm wine, was studied. At an initial glucose concentration of 100 mM, B. thermoamylovorans g
American Society for Microbiology.
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19. Genetic engineering of a sake yeast producing no urea by successive disruption of arginase gene.
Urea is reported to be a main precursor of ethyl carbamate (ECA), which is suspected to be a carcinogen, in wine and sake. In order to minimize production of urea, arginase-deficient mutants (delta car1/delta car1) were constructed from a diploid sake yeast, Kyokai no. 9, by successive disruption of the two copies of the CAR1 gene. First, the yeast strain wa