To provide a possible alternative for the antimicrobial action of sulfur dioxide in winemaking, and address the issue of stuck fermentations, I studied the efficacy of chicken lysozyme (EC 3.2.1.17) as an antimicrobial in grape juice. Two different forms of lysozyme were used: native lysozyme (NL), that is known to...
There have been several epidemiological studies linking alcohol
consumption to a decreased risk of contracting illness from foodborne
bacterial contamination. To study this phenomenon, we examined the
survival of Escherichia coli 0157:H7 and Salmonella typhimurium in grape
juice and wine and then designed a model stomach to investigate the effect...
This study investigated how manipulating vineyard nitrogen status, irrigation levels and cultivation practices would effect nutrient composition, and anthocyanin and phenolic accumulation in Pinot noir juice and wine from a commercial Willamette Valley Oregon vineyard. Pinot noir fruit was sourced from a vineyard trial in the Benton Lane Vineyard, located...