Biology of Microorganisms on Grapes, in Must and in Wine

Inbunden, Engelska, 2017

AvHelmut König,Gottfried Unden,Jürgen Fröhlich,Helmut Konig,Jurgen Frohlich

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In contrast to previous publications, this book consistently focuses on the biology of wine-associated microbes. An international board of expert wine researchers describes the relevant ecological, physiological and genetic aspects of wine microbiology.

Produktinformation

Utgivningsdatum2017-11-10
Mått155 x 235 x 45 mm
Vikt1 250 g
FormatInbunden
SpråkEngelska
Antal sidor710
Upplaga2
FörlagSpringer International Publishing AG
ISBN9783319600208

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Diversity of Microorganisms.- Lactic Acid Bacteria.- Acetic Acid Bacteria.- Yeasts.- Fungi of Grapes.- Viruses of Wine-Associated Yeast and Bacteria.- Yeast Mixtures and Saccharomyces Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentations.-Phytopathogenic Microorganisms on Vine.- Primary, Secondary and Energy Metabolism.- Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts.- Metabolism and Tansport of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must.- Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate.- Usage and Formation of Sulphur Compounds.- Polysaccharide Production by Grapes, Must, and Wine Microorganisms.- Microbial Enzymes: Relevance for Winemaking.- Laccases of Botrytis cinerea.- Polyphenol Oxidases from Wine Grapes.- Stimulating and Inhibitory Growth Factors.- Physical and Chemical Stress Factors in Yeast.- Physical and Chemical Stress Factors in Lactic Acid Bacteria.- Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms.- Molecular Biology and Regulation.- Genomic evolution and adaptation to wine of Oenococcus oeni.- The Genome of Acetic Acid Bacteria.- Plasmids from Wine-Related Lactic Acid Bacteria.- Modern Methods.- Molecular Methods for Identification of Wine Microorganisms and Yeast Development.- Maintenance of Wine-Associated Microorganisms.- DNA Arrays.- Application of Yeast and Bacteria as Starter Cultures.- Application of Microbial Enzymes during Wine Making.- Mass Spectrometry, a powerful tool for the identification of wine-related bacteria and yeast.