Guest guest Posted August 18, 2007 Report Share Posted August 18, 2007 In a growing consumer demand for wines containing lower levels of alcohol and chemical preservatives. One possible method under consideration is the introduction of acetic acid bacteria and lactic acid bacteria, during fermentation. The wines could be expected to contain 1.8-2.0% less alcohol. This is attributed to the production of d-glucono-delta-lactone and gluconic acid. Acetic acid, Gluconic acid + fructose = Kombucha Wine. Reference: Expression of the Aspergillus niger glucose oxidase gene in Saccharomyces cerevisiae and its potential applications in wine production. Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, 7600 Stellenbosch, South Africa. Cheers, Good health with just a glass of Kombucha Wine a day. Ed Kasper LAc www.HappyHerbalist.com <http://www.happyherbalist.com/> Quote Link to comment Share on other sites More sharing options...
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