Molecular Wine Microbiology

Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view. Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine Presents the most current methods of studying the microbiology of wine Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety

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  • Author : Alfonso V. Carrascosa Santiago
  • Publisher : Academic Press
  • Pages : 372 pages
  • ISBN : 9780080962580
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKMolecular Wine Microbiology

Molecular Wine Microbiology

Molecular Wine Microbiology
  • Author : Alfonso V. Carrascosa Santiago,Rosario Munoz,Ramon Gonzalez Garcia
  • Publisher : Academic Press
  • Release : 23 May 2011
GET THIS BOOKMolecular Wine Microbiology

Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine,

Wine Microbiology

Wine Microbiology
  • Author : Kenneth C. Fugelsang,Charles G. Edwards
  • Publisher : Springer Science & Business Media
  • Release : 03 April 2007
GET THIS BOOKWine Microbiology

Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologist’s point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them. The second edition of Wine Microbiology builds upon the foundation of its highly successful predecessor with emphasis on

Biology of Microorganisms on Grapes, in Must and in Wine

Biology of Microorganisms on Grapes, in Must and in Wine
  • Author : Helmut König,Gottfried Unden,Jürgen Fröhlich
  • Publisher : Springer
  • Release : 01 November 2017
GET THIS BOOKBiology of Microorganisms on Grapes, in Must and in Wine

The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings

Wine Microbiology and Biotechnology

Wine Microbiology and Biotechnology
  • Author : Graham H. Fleet
  • Publisher : CRC Press
  • Release : 01 January 1993
GET THIS BOOKWine Microbiology and Biotechnology

Wine Microbiology and Biotechnology presents developments in fermentation technology, enzyme technology, and technologies for the genetic engineering of microorganisms in a single volume. The book emphasizes the diversity of microorganisms associated with the winemaking process, and broadens the discussion of winemaking to include more modern concepts of biotechnology and molecular biology. In each chapter, recognized authorities in their field link the scientific fundamentals of microbiology, biochemistry, and biotechnology to the practical aspects of wine production and quality. They also provide

Food Molecular Microbiology

Food Molecular Microbiology
  • Author : Spiros Paramithiotis,Jayanta K Patra
  • Publisher : CRC Press
  • Release : 14 February 2019
GET THIS BOOKFood Molecular Microbiology

With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications, thereby improving our understanding of the interactions between biotic and abiotic factors and concomitantly the physiology of starter cultures, spoilage and pathogenic microbiota. Improvements in the speed, accuracy and reliability of food quality and safety assessment have made the foundation

Science and Technology of Fruit Wine Production

Science and Technology of Fruit Wine Production
  • Author : Maria R. Kosseva,V.K. Joshi,P.S. Panesar
  • Publisher : Academic Press
  • Release : 01 November 2016
GET THIS BOOKScience and Technology of Fruit Wine Production

Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and

Yeasts in the Production of Wine

Yeasts in the Production of Wine
  • Author : Patrizia Romano,Maurizio Ciani,Graham H. Fleet
  • Publisher : Springer Nature
  • Release : 16 September 2019
GET THIS BOOKYeasts in the Production of Wine

It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly

Red Wine Technology

Red Wine Technology
  • Author : Antonio Morata
  • Publisher : Academic Press
  • Release : 29 October 2018
GET THIS BOOKRed Wine Technology

Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic

Grapes and Wines

Grapes and Wines
  • Author : António M. Jordão,Fernanda Cosme
  • Publisher : BoD – Books on Demand
  • Release : 28 February 2018
GET THIS BOOKGrapes and Wines

The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances

Winemaking

Winemaking
  • Author : V. K. Joshi,Ramesh C. Ray
  • Publisher : CRC Press
  • Release : 09 February 2021
GET THIS BOOKWinemaking

Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the technology of winemaking is thus imperative. The preparation of wine involves steps from harvesting the grapes, fermenting the must, maturing the wine, stabilizing it finally, to getting the

Understanding Wine Microbiota: Challenges and Opportunities

Understanding Wine Microbiota: Challenges and Opportunities
  • Author : Aline Lonvaud,Linda F. Bisson
  • Publisher : Frontiers Media SA
  • Release : 16 August 2019
GET THIS BOOKUnderstanding Wine Microbiota: Challenges and Opportunities

Wine yeast and bacteria have been extensively characterized in terms of physiological and metabolic traits largely in pure culture analyses. Winemaking practices derived from this basic knowledge have undoubtedly improved wine quality. Phylogenetic studies and genome comparisons in extensive collections have revealed the processes of evolution and adaptation of the two main microbial species, Saccharomyces cerevisiae and Oenococcus oeni, present in wine. However, grapes and grape juice contain a variety of microorganisms and these principal agents of fermentation are in

Wine Science

Wine Science
  • Author : Ronald S. Jackson
  • Publisher : Academic Press
  • Release : 04 April 2020
GET THIS BOOKWine Science

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone

Encyclopedia of Food Microbiology

Encyclopedia of Food Microbiology
  • Author : Carl A. Batt
  • Publisher : Academic Press
  • Release : 02 April 2014
GET THIS BOOKEncyclopedia of Food Microbiology

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring