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Cider Digest #2030
Subject: Cider Digest #2030, 25 June 2016
From: cider-request@talisman.com
Cider Digest #2030 25 June 2016
Cider and Perry Discussion Forum
Contents:
Rootstock ("Richard Anderson")
RE: Cider Digest #2029, 17 June 2016 (Gertsen-Schibbye Sigrid)
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Subject: Rootstock
From: "Richard Anderson" <rhanderson@centurytel.net>
Date: Fri, 17 Jun 2016 17:23:43 -0700
Slow on the rootstock discussion and hoping for some discussion on how
parent rootstock is determined and propagated. Maybe someone in the
industry will chime in, Given the recent Geneva trials, seems like there
might be some comments on the original fruit and the probability that all
rootstock of a given size come from the same parent.
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Subject: RE: Cider Digest #2029, 17 June 2016
From: Gertsen-Schibbye Sigrid <sbriand@lallemand.com>
Date: Mon, 20 Jun 2016 11:39:05 +0000
Hello Susan,
Most of the health risks associated with malolactic fermentations are
those done by spontaneous bacteria. These can produce biogenic amines
(histamine being one), which can cause an allergic reaction in humans
(flushed cheeks, headaches). These same compounds can often 'mask' the nicer
aromas in cider as well. A well-controlled MLF can enhance aromas as well
as decreasing the acidity, especially when you consider a co-inoculation,
or co-fermentation of yeast and bacteria.
Most selected bacteria of Oenococcus oeni do not have the ability to produce
biogenic amines.
Some European countries control biogenic amine levels in wine, not sure if
they do so for cider.
Health benefits, in terms of probiotics, are probably limited as a lower
pH in cider means that once the Oenococcus bacteria have finished doing
ML conversion, they die off. At higher pH's it is wise to stop the O.oeni
once the ML conversion is done.
I hope this helps!
Sigrid
Subject: oenococcus bacteria and health risks
> From: SMB WEBER <weberscrossing9@gmail.com>
> Date: Thu, 2 Jun 2016 08:20:43 -0400
>
> I'd like to learn about any health risks associated with oenococcus
> bacteria used in MLF. Similarly, if anyone knows whether any
> wine-making country monitors it for health risks or have placed any
> restrictions on it due to such risks, please let me know.
>
> Thanks very much for any replies.
>
> Susan Weber
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End of Cider Digest #2030
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