Biology of Microorganisms on Grapes, in Must and in Wine

Biology of Microorganisms on Grapes, in Must and in Wine

Paperback(Softcover reprint of the original 2nd ed. 2017)

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Overview

Winemaking depends on a complex group of micro-organisms such as yeasts, bacteria, and fungi, which colonize grapes, must and wine. Understanding their wine-relevant activities is essential to improving the selection and management of novel starter cultures and consequently wine quality.

Product Details

ISBN-13: 9783319867601
Publisher: Springer International Publishing
Publication date: 05/30/2018
Edition description: Softcover reprint of the original 2nd ed. 2017
Pages: 710
Product dimensions: 6.10(w) x 9.25(h) x (d)

About the Author

Prof. Dr. Helmut König,
Johannes Gutenberg University,
Inst. Microbiology and Wine Research,
Mainz,
Germany

Dr. Jürgen Fröhlich,
Erbslöh Geisenheim AG,
Geisenheim,
Germany

Prof. Dr. Gottfried Unden,
Johannes Gutenberg University,
Inst. Microbiology and Wine Research,
Mainz,
Germany

Table of Contents

Part I Diversity of Microorganisms

1 Lactic Acid Bacteria Helmut Köet;nig Jüet;rgen Fröet;hlich 3

2 Acetic Acid Bacteria José Manuel Guillamón Albert Mas 31

3 Yeasts Linda F. Bisson C.M. Lucy Joseph 47

4 Fungi of Grapes Hanns-Heinz Kassemeyer Beate Berkelmann-Löet;hnertz 61

5 Phages of Yeast and Bacteria Manfred J. Schmitt Carlos São-José Mário A. Santos 89

Part II Primary and Energy Metabolism

6 Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts Rosaura Rodicio J¨et;rgen J. Heinisch 113

7 Metabolism of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must Gottfried Unden Tanja Zaunmüet;ller 135

8 Transport of Sugars and Sugar Alcohols by Lactic Acid Bacteria Tanja Zaunmüet;ller Gottfried Unden 149

Part III Secondary Metabolism

9 Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate Massimo Vincenzini Simona Guerrini Silvia Mangani Lisa Granchi 167

10 Usage and Formation of Sulphur Compounds Doris Rauhut 181

11 Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine Evenline J. Bartowsky Isak S. Pretorius 209

12 Pyroglutamic Acid: A Novel Compound in Wines Peter Pfeiffer Helmut Köet;nig 233

13 Polysaccharide Production by Grapes, Must, and Wine Microorganisms Marguerite Dols-Lafargue Aline Lonvaud-Funel 241

14 Exoenzymes of Wine Microorganisms Harald Claus 259

Part IV Stimulaling and Inhibitary Growth Factors

15 Physical and Chemical Stress Factors in Yeast J¨et;rgen J. Heinisch Rosaura Rodicio 275

16 Physical and Chemical Stress Factors in Lactic Acid Bacteria Jean Guzzo Nicolas Desroche 293

17 Influenceof Phenolic Compounds and Tannins on Wine-Related Microorganisms Helmut Dietrich Martin S. Pour-Nikfardjam 307

18 Microbial Interactions Leon M.T. Dicks Svetoslav Todorov Akihito Endo 335

Part V Molecular Biology and Regulation

19 Genomics of Oenococcus oeni and Other Lactic Acid Bacteria Angela M. Marcobal David A. Mills 351

20 Genome of Saccharomyces cerevisiae and Related Yeasts Bruno Blondin Sylvie Dequin Amparo Querol Jean-Luc Legras 361

21 The Genome of Acetic Acid Bacteria Armin Ehrenreich 379

22 Systems Biology as a Platform for Wine Yeast Strain Development Anthony R. Borneman Paul J. Chambers Isak S. Pretorius 395

23 Plasmids from Wine-Related Lactic Acid Bacteria Juan M. Mesas M. Teresa Alegre 415

24 Rapid Detection and Identification with Molecular Methods Jüet;rgen Fröet;hlich Helmut Köet;nig Harald Claus 429

25 Maintenance of Wine-Associated Microorganisms Helmut Köet;nig Beate Berkelmann-Löet;hnertz 451

26 DNA Arrays José E. Pérez-Ortín Marce lídel Olmo José García-Martínez 469

27 Application of Yeast and Bacteria as Starter Cultures Sibylle Krieger-Weber 489

Index 513

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