Description
Book SynopsisFeatures scientific content written at a level comprehensible for wine professionals as well as advanced students. This title includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. It presents methods of studying the microbiology of wine.
Table of ContentsChapter 1. Yeast. Saccharomyces I. Yeast for primary alcoholic fermentation Chapter 2. Yeast. Saccharomyces II. Second fermentation yeasts Chapter 3. Yeasts. Saccharomyces III. Yeast for wines with biological ageing Chapter 4. Yeast. Non-Saccharomyces Chapter 5. Identification and molecular characterization of wine yeasts. Chapter 6. Genomics and proteomics of wine yeasts. Chapter 7. Improvement of wine yeasts by genetic engineering techniques Chapter 8. Lactic acid bacteria. Chapter 9. Acetic acid bacteria. Chapter 10. Filamentous fungi Chapter 11. Production of starter cultures for winemaking Chapter 12. Conservation of wine related microbial strains Chapter 13. HACPC in wine making. Ochratoxin A. Chapter 14. Applied enological microbiology
