Wine Microbiology

Wine Microbiology

by Kenneth C. Fugelsang, Kenneth Fugelsang
     
 

ISBN-10: 0412066114

ISBN-13: 9780412066115

Pub. Date: 01/28/1997

Publisher: Springer-Verlag New York, LLC

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…  See more details below

Overview

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 Author:
Kenneth C. Fugelsang has been associated with California State University (Fresno) since 1970 and is now winemaster and professor of enology

About the Author:
Charles G. Edwards has been a professor with the Department of Food Science and Human Nutrition at Washington State University

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Product Details

ISBN-13:
9780412066115
Publisher:
Springer-Verlag New York, LLC
Publication date:
01/28/1997
Series:
The Chapman and Hall Enology Library
Edition description:
Older Edition
Pages:
268
Product dimensions:
6.32(w) x 9.29(h) x 0.81(d)

Table of Contents

Preface
Acknowledgments
Introduction
Ch. 1The Lactic Acid Bacteria3
Ch. 2Acetic Acid Bacteria48
Ch. 3Yeasts and Molds68
Ch. 4Prefermentation Processing117
Ch. 5Fermentation and Post-Fermentation Processing132
Ch. 6Bottling143
Ch. 7Winery Sanitation159
App. ABasic Microscopy and Laboratory Setup169
App. BMedia Preparation and Transfer Techniques176
App. CEstimation of Population Density193
App. DChemical/Physical Instabilities210
Bibliography223
Index241

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