His vocabulary has become spiked with odd descriptors like ropiness, mousiness and brettanomyces.
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Increased viscosity in wines is known as ropiness. Ropiness is a common type of spoilage in wines. Ropy wines have an oily or slimy appearance and higher voscosity due to the production of extracellular polysaccharide glucan. Lactic acid bacteria do not often produce glucan and only a few strains of lactic acid bacteria have been reported to produce glucan.
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Milk and dairy products. In Food Microbiology, Fundamentals and Frontiers, ed. M.P. Doyle, L.R. Beuchat, T.J. Montville, ASM Press, Washington, p. 101. These enzymes cause milk to spoil, by causing bitterness, casein breakdown, and ropiness due to production of slime and coagulation of proteins.
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Ropiness is manifested as an increase in viscosity and a slimey or fatty mouthfeel of a wine. In France the fault is known as "graisse", which translates to fat. The problem stems from the production of dextrins and polysaccharides by certain lactic acid bacteria, particularly of the genera Leuconostoc and Pediococcus.
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B. subtilis spores can survive the extreme heat during cooking. Some B. subtilis strains are responsible for causing ropiness – a sticky, stringy consistency caused by bacterial production of long-chain polysaccharides – in spoiled bread dough. For a long time, bread ropiness was associated uniquely with B. subtilis species by biochemical tests. Molecular assays (randomly amplified polymorphic DNA PCR assay, denaturing gradient gel electrophoresis analysis, and sequencing of the V3 region of 16S ribosomal DNA) revealed greater Bacillus species variety in ropy breads, which all seems to have a positive amylase activity and high heat resistance. B. subtilis CU1 (2 × 109 spores per day) was evaluated in a 16-week study (10 days administration of probiotic, followed by 18 days wash- out period per each month; repeated same procedure for total 4 months) to healthy subjects.
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She worked for a time at Cambridge on problems of regeneration and osmotic phenomena in muscle, and this led her to a study of osmotic phenomena in simpler non-living colloidal systems. Her researches were interrupted by the First World War when she investigated – for the Medical Research Committee – substitute culture media for bacteriology, and the causes and prevention of ropiness in bread.
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In the case of Lactobacillus, some of these saccharides may be glucans that can be synthesized from glucose present in the wine as low as 50–100 mg/l (0.005 to 0.01% residual sugar) and afflict seemingly "dry" wines. While "ropiness" can occur in the barrel or tank, it is often observed in the wines several months after they are bottled. Wines with pH levels above 3.5 and low sulfur dioxide levels are at most risk for developing this fault. Called graisse (or "grease") by the French and les vins filant by Pasteur, this fault has been observed in apple wines and cider.
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Many of the sakacins have been tested for industrial applications and inserted into other lactic acid bacteria. Some have been engineered for production in food environments as well. Many were actually discovered in food contexts, like Greek dry cured sausage (sakacin B). In modern food chemistry, the sakacins have been studied for their use against Listeria in the production of sausages (like Portuguese lingüiça) and cured meat products (such as ham and cold cuts), cheeses, and other lactic acid fermented products. They are also used to repress unwanted bacterial growth that might cause ropiness, sliminess, malodor and other product defects.
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" The Guardian's Peter Bradshaw, in a critical review, said that, "in its pure misjudged ickiness, bad-acting ropiness, and its quirksy, smirksy passive-aggressive tweeness, this insidiously terrible film could hardly get any more skin-crawling." Writing for Vulture, Emily Yoshida opined, "It does not suffice to call The Book of Henry bad; it’s nonfunctional, so poorly conceived from the ground up as to slip out of the grasp of the usual standards one applies to narrative film. It might be admirable if it wasn’t such torture to watch." Ignatiy Vishnevetsky of The A.V. Club wrote: "Director Colin Trevorrow ... lacks any of the eccentricities that might make this quirky and contrived material work, even at face value," though he added, "its above-average performances and insistence on following through on an off-beat premise give it a hint of battiness.
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