Wine Microbiology: Practical Applications and Procedures / Edition 2

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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 modern molecular methods. It has been revised and updated with recent data and conclusions in all chapters.

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Editorial Reviews

Fugelsang (enology, California State U.-Fresno) provides a step-by- step procedural guide to the isolation and characterization of bacteria and yeast common to the juice and wine environment, discussing not only routine methodology, but also the interpretation of results and how they affect the winemaker. He outlines specific factors, including sanitation, that impact the winemaking process at all stages from the primary processing of grapes through the must, juice, and fermentation, to bottling. He also describes the equipment and supplies needed to add a microbiological unit to an existing analytical laboratory. Annotation c. by Book News, Inc., Portland, Or.
From the Publisher

From the reviews of the second edition:

"This second edition takes into account the tremendous increase in the amount of information that has become available since the publication of the first edition. … Given that the authors are authorities in their field, this book is self recommending." (Wine East, 2007)

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Product Details

  • ISBN-13: 9780387333410
  • Publisher: Springer US
  • Publication date: 11/14/2006
  • Edition description: 2nd ed. 2007
  • Edition number: 2
  • Pages: 394
  • Sales rank: 725,779
  • Product dimensions: 9.21 (w) x 6.14 (h) x 0.94 (d)

Meet the Author

Kenneth C. Fugelsang has been associated with California State University (Fresno) since 1970 and is now winemaster and professor of enology. He is an author of 12 books and over 100 technical papers and presentations. Professor Fugelsang has been recipient of the Claude Laval Award for Innovative Technology, the University Award for Research and Scholarly Activity, as well as the Outstanding Alumnus Award from the College of Science and Mathematics. In addition to teaching and research responsibilities, he is responsible for operation of the university’s commercial 50,000 gallon winery where student–produced wines have received over 150 super, gold, and silver awards at national and international wine competitions.

Charles G. Edwards received his Bachelor of Science, Master of Science, and Doctor of Philosophy degrees in food science from Oregon State University (1982), Cornell University (1985), and The Pennsylvania State University (1989), respectively. He is currently a professor with the Department of Food Science and Human Nutrition at Washington State University (Pullman, Washington, USA). Dr. Edwards is an author of 150+ technical papers and presentations and is sole author of Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice. His laboratory was award the best research paper published in the American Journal of Enology and Viticulture in 1991 and best student presentations at the American Society for Enology and Viticulture annual meeting in 2004. Dr. Edwards currently teaches courses in food chemistry and wine microbiology/processing.

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Table of Contents

Preface.- Acknowledgements.- About the Authors.- Introduction.- Yeasts.- Lactic Acid Bacteria.- Acetic Acid Bacteria.- Molds and Other Microorganisms.- 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.- 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 Set–up.- Laboratory Safety.- Glossary.- References.

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