CLF208 W15 Wine Fermentation

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Across
  1. 4. one of the reasons why LAB are used in fermentation that convert malic acid into lactic acid. Most spoilage microbes have opposite of that reason.
  2. 6. ______ activity arises with yeasts to inhibit spoilage and mycotoxigenic mould
  3. 8. Pichia ____, one of the initial predominant species in indigenous microflora
  4. 11. pigments that change colour based on pH. Interacted with yeasts during alcoholic fermentation in order to change the colour of wine
  5. 15. along with another strain, Acetobacter ___ spoils wine by causing off-flavours
  6. 17. toxin produced by different Aspergillus and Penicillium species
  7. 18. Along with another strain, Acetobacter ___ slows down alcholic fermentation
  8. 21. Fermentation that creates wine with more interesting character.
  9. 23. Saccharomyces ____, microbial species that turned predominant at end of fermentation that creates wine with more interesting character.
  10. 27. pyruvate is converted into carbon dioxide, ethanol and ___ end-products, which include acids, esters and aldehydes
  11. 29. ____, mouldy taints arise from mould in wines
  12. 30. _____ stellata, one of the initial predominant species in indigenous microflora
  13. 32. leuconostocs ____, a lactic acid bacteria used to convert malic acid into lactic acid
  14. 33. added to prevent wine from browning and having off-smells due to oxygen exposure. Also (oxidation). Added to control spoilage microbial growth
Down
  1. 1. along with glucose, they are converted into pyruvate via Embolen Meyerhof Parnas (EMP) pathway in glycolysis
  2. 2. describes fermentation that converts tart-tasting malic acid into softer-testing lactic acis
  3. 3. along with another microbial species, they create earthy taints in wine. From family Streptomycetaceae.
  4. 5. lab can endure 12 - 14% _______
  5. 7. _____ uvarum, one of the initial predominant species in indigenous microflora
  6. 9. removes colour and flavour compounds from seeds, skins and stems
  7. 10. fermentation which is more controllable, rapid and reproducible
  8. 12. decreased to improve quality of high-acid wines but reduce quality of low-acid wines
  9. 13. mycotoxins derived from Fusarium and their Liseola section.
  10. 14. __ * 10^6 of microbes in fermentation which is more controllable, rapid and reproducible is added.
  11. 16. lab can endure ___ mg/L Sulfur dioxide
  12. 19. ______ apiculata, one of the initial predominant species in indigenous microflora
  13. 20. along with another microbial species, they create earthy taints in wine. From family Actinomycetaceae.
  14. 22. lab can endure pH __
  15. 24. Used to convert pyruvate into ethanol, carbon dioxide and other end-products
  16. 25. a process done to remove skins after partial alcoholic fermentation
  17. 26. ______ oxydans is an acetic acid bacteria in wine that spoils the product and inhibits alcoholic fermentation
  18. 28. killer yeasts produces ______ glycoproteins/ proteins in order to kill yeasts
  19. 31. ______ cinerea causes white wine to be sweet.