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liquor palm wine [2] Leuconostoc pseudomesenteroides: bacterium: dairy butter [2] [8] Leuconostoc pseudomesenteroides: bacterium: dairy buttermilk [2] [8] Leuconostoc pseudomesenteroides: bacterium: dairy sour cream [2] [8] Leuconostoc spp. bacterium: dairy butter [6] Leuconostoc spp. bacterium: vegetable olive [6] Leuconostoc spp. bacterium ...
Acid protects wine from bacteria by regulating the pH value, which affects the growth and vitality of yeast during fermentation. [2] Acidity also directly affects color, balance and taste. [2] For example, sulfur dioxide, the most widely used preservative by wine merchants, has been used as a cleaning agent for centuries. [9]
Malolactic fermentation can aid in making a wine "microbiologically stable" in that the lactic acid bacteria consume many of the leftover nutrients that other spoilage microbes could use to develop wine faults. However, it can also make the wine slightly "unstable" due to the rise in pH, especially if the wine already was at the high end of ...
An overnight marinade of chicken, pork or beef in beer and spices is another example. Specialist cooking wines, liqueurs, vermouths and eaux de vie are widely used by professional chefs to enhance flavour in traditional and modern dishes. [failed verification] [2] These are specially created to be an ingredient in cooking, not a beverage. As ...
“The wine imparts a subtle wine flavor, but the acid also helps cook the pasta, giving a more pleasant texture." Firoz Thanawalla, chef and owner of Chef’s Satchel , offers this recipe for ...
Simmering is the main cooking technique used in Shabbat stews because by Jewish law cooking is forbidden on Shabbat. Almost every Jewish diaspora group has had different versions of sabbath stews, with the common practice of boiling before Sabbath begins and then keeping the pot on a blech or other device to heat the food. [6]
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
The effects of autolysis on wine contributes to a creamy mouthfeel that may make a wine seem to have a fuller body. The release of enzymes inhibits oxidation which improves some of the aging potential of the wine. The mannoproteins improve the overall stability of the proteins in the wine by reducing the amount of tartrates that are ...