| Description |
1 online resource (xx, 393 pages) : illustrations |
| Contents |
Grape and Wine Microorganisms -- Yeasts -- Lactic Acid Bacteria -- Acetic Acid Bacteria -- Molds and Other Microorganisms -- Vinification and Winery Processing -- Managing Microbial Growth -- Microbial Ecology During Vinification -- Harvest and Pre-Fermentation Processing -- Fermentation and Post-Fermentation Processing -- Winery Cleaning and Sanitizing -- Quality Points Program -- Wine Spoilage -- Laboratory Procedures and Protocols -- Basic Microscopy -- Media Preparation and Culture Techniques -- Estimation of Population Density -- Identification of Wine Microorganisms -- Other Technologies for Identification and Enumeration -- Chemical and Physical Instabilities -- Laboratory Setup -- Laboratory Safety |
| Summary |
Since publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in available information, a comprehensive understanding regarding the role of individual microorganisms towards wine quality as well as the impact of complicated interactions between microorganisms and processing techniques is lacking. Wine Microbiology, Second Edition, fills this void. Like the first edition, the book addresses real world problems such as characterization and enumeration of yeast, bacteria and molds common to juice and wine environments and their impact on wine quality and stability. In addition, the potential of solving processing problems through rapid, real-time molecular methods and new applications for using starter cultures of non-Saccharomyces yeast are discussed. The book is a great resource for professionals and students in the field of enology and viticulture. About the Authors: Kenneth C. Fugelsang has been associated with California State University (Fresno) since 1970 and is now wine master and professor of enology. He is an author of 12 books and over 100 technical papers and presentations. Charles G. Edwards has been a professor with the Department of Food Science and Human Nutrition at Washington State University since 1989. He has authored over 150 technical papers and presentations and is author of the book Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice |
| Analysis |
chemie |
|
chemistry |
|
voedselwetenschappen |
|
food sciences |
|
microbiologie |
|
microbiology |
|
Chemistry (General) |
|
Chemie (algemeen) |
| Bibliography |
Includes bibliographical references (pages 331-380) and index |
| Notes |
Print version record |
| In |
Springer eBooks |
| Subject |
Wine and wine making -- Microbiology.
|
|
Wine and wine making -- Analysis.
|
|
Microbiology.
|
|
Wine -- microbiology
|
|
Microbiology
|
|
microbiology.
|
|
Wine and wine making -- Analysis.
|
|
Wine and wine making -- Microbiology.
|
|
Science des matériaux.
|
|
Chimie.
|
|
Wine and wine making -- Analysis
|
|
Wine and wine making -- Microbiology
|
| Form |
Electronic book
|
| Author |
Edwards, Charles G. (Charles Gould)
|
| LC no. |
2006923503 |
| ISBN |
9780387333496 |
|
0387333495 |
|
9780387333410 |
|
038733341X |
|
