Search results for "sulphite"
showing 3 items of 3 documents
Hydration of tricalcium aluminate in the presence of various amounts of calcium sulphite hemihydrate : Conductivity tests.
2006
Abstract Hydration of calcium aluminate C3A (3CaO·Al2O3) in the presence of calcium sulphite hemihydrate (CaSO3·0.5H2O), with the molar ratio of substrates close to 1, produces the C3A·CaSO3·11H2O calcium monosulphite aluminate phase. Small amounts of calcium sulphite added to calcium aluminate (the ratio of CaSO3·0.5H2O / C3A equalling 0 : 1) change the rate of C3A hydration and influence the whole reaction. Reaction processes for various ratios of the C3A–CaSO3·0.5H2O mixture were examined in pure distilled water with a considerable amount of liquid W / S = 38–50 (constant W / C3A). Processes in the liquid phase were monitored with conductivity equipment, and the XRD analysis was used to …
Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomi…
2016
International audience; The spoilage potential of Brettanomyces bruxellensis in wine is strongly connected with the aptitude of this yeast to enter in a Viable But Non Culturable (VBNC) state when exposed to the harsh wine conditions. In this work, we characterized the VBNC behaviour of seven strains of B. bruxellensis representing a regional intraspecific biodiversity, reporting conclusive evidence for the assessment of VBNC as a strain-dependent character. The VBNC behaviour was monitored by fluorescein diacetate staining/flow cytometry for eleven days after addition of 0.4, 0.6, 0.8, 1 and 1.2 mg/L of molecular SO2 (entrance in the VBNC state) and after SO2 removal (exit from the VBNC st…
Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking
2018
International audience; In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites. More particularly, non-Saccharvinyces yeasts are used as a total or partial alternative to sulphites. However, scientific data capable of proving the effectiveness of adding these yeasts on grape must is lacking. This study reports the analysis of antimicrobial and antioxidant effects of one non-Saccharamyces yeast, Torulaspora delbruecicii, inoculated at the beginning of the white winemaldng process in two Burgundian wineries as an alternative to sulphiting. The implantati…