|OSU researcher attacks microbial spoiling||| Print ||
|Articles - December 2010|
Oregon State University food microbiologist Mark Daeschel has figured out a way to keep wine from getting funky. “Microbial spoiling is always a problem” when it comes to winemaking, says Daeschel. One way winemakers combat wine-tainting bacteria is by adding the enzyme lysozyme during fermentation. It is naturally found in egg whites and breaks down bacteria cell walls. However, lysozyme binds to the tannins in wine, meaning less of it is available to kill unwanted bacteria. Daeschel has developed a simple way to improve the cleansing method: add pectin during fermentation. Also used to make jams, pectin stops lysozyme from binding to tannins so that it is free to do its job. “We just did some simple deduction and found it to be the best fit,” Daeschel says. “It’s a natural food ingredient, so there’s no problem adding it.” He filed for a patent four years ago. When it’s approved, winemaking equipment distributors will purchase a license for the method from Fordras, a Swiss company that helped fund the research.
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Oregon Business magazine's 5th annual
100 Best Green Companies to Work For in Oregon
Wednesday, May 29, 2013
From Oregon Translational Research and Development Institute: OTRADI today announced its plans to open and operate a 13,000 square-foot multi-tenant bioscience complex in the Willamette Wharf building at 4640 SW Macadam Avenue. Slated to be complete in spring 2013, the OTRADI Bioscience Incubator (OBI) will house up to six companies.
MEDIAmerica, publisher of Oregon Business and Oregon Home magazines, announces a new retail website: HalfOffOregon.com. The website offers lodging, dining, recreation and many other items at half off their regular cost.
As you probably know by now, The Vernon Company is a national leader in the promotional products industry with annual sales of over $60 million. We are a family owned business, led by the fourth generation of the Vernon family.