Wine Microbiology and Biotechnology

Wine Microbiology and Biotechnology

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.

Author: Graham H. Fleet

Publisher: CRC Press

ISBN: 0415278503

Category: Technology & Engineering

Page: 510

View: 935

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 relevant historical background and offer directions for future research.
Categories: Technology & Engineering

Wine Microbiology

Wine Microbiology

Author: Kenneth C. Fugelsang

Publisher: Рипол Классик

ISBN: 9785881474683

Category: History

Page:

View: 809

Categories: History

Molecular Wine Microbiology

Molecular Wine Microbiology

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 ...

Author: Alfonso V. Carrascosa Santiago

Publisher:

ISBN: 0123750210

Category: Technology & Engineering

Page: 363

View: 390

While other books offer insights into the production aspects of enology, this book is written by expert microbiologists who explore the positive and negative impacts of gene mechanisms in the production of wine from a microbiological point of view. Updates include coverage of the use of yeast mannoproteins to avoid tartaric and proteic haze in wine.
Categories: Technology & Engineering

Wine Microbiology

Wine Microbiology

This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy.

Author: Claudio Delfini

Publisher: CRC Press

ISBN: 0824705904

Category: Technology & Engineering

Page: 496

View: 168

This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy. It contains over 300 drawings, photographs and photomicrographs that illustrate the diagnostic morphology of wine yeast and bacteria used to track wine spoilage and related problems.
Categories: Technology & Engineering

Applied and Environmental Microbiology

Applied and Environmental Microbiology

Wine microbiology and biotechnology . Harwood Academic Publishers , Chur ,
Switzerland . 10. Esteve - Zarzoso , B. , C. Belloch , F. Uruburu , and A. Querol .
1999. Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the
two ...

Author:

Publisher:

ISBN: NWU:35558005649674

Category: Microbial ecology

Page:

View: 542

Categories: Microbial ecology

Food Microbiology

Food Microbiology

A high content of volatile acid in wines is indicative of a faulty fermentation . In the
United States the legal limit for volatile acid content is 0 . 14 g per 100 ml ,
expressed as acetic acid , for red wine and 0 . 12 g for white wine .
MICROBIOLOGY .

Author: William Carroll Frazier

Publisher: McGraw-Hill Companies

ISBN: UOM:39015000310493

Category: Food

Page: 537

View: 107

Categories: Food

Handbook of Enology Volume 1

Handbook of Enology  Volume 1

This third English edition of The Handbook of Enology, is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a ...

Author: Pascal Ribéreau-Gayon

Publisher: John Wiley & Sons

ISBN: 9781119584629

Category: Technology & Engineering

Page: 700

View: 127

As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, an7thd better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology, is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an "unfinished" wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation; Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.
Categories: Technology & Engineering

Advances in Sustainable Viticulture and Winemaking Microbiology

Advances in Sustainable Viticulture and Winemaking Microbiology

Advances in Sustainable Viticulture and Winemaking Microbiology is an international scientific research eBook on the context of sustainable viticulture and winemaking development from the microbiological point of view.

Author: Gustavo Cordero-Bueso

Publisher: Frontiers Media SA

ISBN: 9782889457007

Category:

Page:

View: 719

Advances in Sustainable Viticulture and Winemaking Microbiology is an international scientific research eBook on the context of sustainable viticulture and winemaking development from the microbiological point of view. The Editors welcome the lectors to read multidisciplinary articles that bridge viticulture and winemaking with microbial ecology, environmental and social sciences. Manuscripts focus on novel findings underlining those relationships. The journal ‘Frontiers in Microbiology’ published original research articles that demonstrate a clear scientific breakthrough versus current knowledge. This eBook covers application fields such as sustainable viticulture, sustainable winemaking, the climatic global change, the preservation of natural resources and health, agriculture and biodiversity, ecological, economical and social impacts of beverages and food quality and security management and the geographical distribution of yeast and bacteria populations related to winemaking issues of agricultural changes. ‘If wine was perfect, there would be no need for microorganisms for a sustainable viticulture and winemaking’ - Gustavo Cordero-Bueso
Categories:

FEMS Microbiology Letters

FEMS Microbiology Letters

In : Wine Microbiology and Biotechnology ( Fleet , G. , Ed . ) , Harwood Academic
Publishers , Chur , pp . 289-326 . [ 3 ] Wibowo , D. , Eschenbruch , R. , Davis ,
C.R. , Fleet , G.H. and Lee , T.H. ( 1985 ) Occurrence and growth of lactic acid ...

Author: Federation of European Microbiological Societies

Publisher:

ISBN: UVA:X006183686

Category: Microbiology

Page:

View: 151

Categories: Microbiology

Vitis

Vitis

Production procedures for port and sherry evaluation of wines ( Primo Simposio
Internazionale : various post fermentative ... 2 2 M 1 Microbiology of Wine
Microbiology of Wine Microbiology of Wine Microbiology of Wine Microbiology of
Wine ...

Author:

Publisher:

ISBN: CORNELL:31924051482374

Category: Grapes

Page:

View: 795

Categories: Grapes

Practical Winery vineyard

Practical Winery vineyard

WINE MICROBIOLOGY PAGE PHONE PRACTICAL HOTEL ТР 544 P6 W
WINERY &. 2 ) a bottling QA / QC program . An effective program needs to
include routine sanitation , regular monitoring of finished product for microbes , a
set of ...

Author:

Publisher:

ISBN: CORNELL:31924110486622

Category: Wine and wine making

Page:

View: 738

Categories: Wine and wine making

Understanding Wine Microbiota Challenges and Opportunities

Understanding Wine Microbiota  Challenges and Opportunities

Understanding how the microbial community works is expected to provide a sound basis before using fermentation helpers and starters, taking into account the indigenous microbiota.

Author: Aline Lonvaud

Publisher: Frontiers Media SA

ISBN: 9782889459599

Category:

Page:

View: 620

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 fact part of a complex microbial community that evolves dynamically in a special niche. Thanks to the new methods of analysis, the complexity of the microbiota can be measured in any sample of must or wine. In addition, there is greater appreciation of diversity within the main species present in wine. Intraspecific diversity has been evaluated in yeast and bacteria species and strains can be typed even in the mixture of selected or indigenous strains. Descriptions of microbial profiles in all the regions of the world suggest that the microbiota is a significant element of terroir or regional signature. It is no longer enough to simply describe what is present. It is important to consider evolution, physiology and metabolism taking into account microbial interactions within the community. Research in wine microbiology has also expanded our understanding of the participation and role of non-Saccharomyces organisms in winemaking, and refined knowledge on microbial spoilage. However, it is challenging to go from the simple description of these phenomena to their interpretation. The greatest difficulty lies in analyzing the functioning of the extraordinary complex system of yeast and bacteria present during different stages of the fermentation. Interactions in the very particular environment of fermenting grape induce alternations of relative populations’ dominances and declines with subsequent impacts on wine composition. Some mechanisms have been identified or suggested, but much remains to be done. The recent advent of inoculation with non-Saccharomyces in oenological practice, sometimes leading to inconstant results, reflects the profound gaps that exist in knowledge of the complexity of fermentation and wine microbial ecosystems. Understanding how the microbial community works is expected to provide a sound basis before using fermentation helpers and starters, taking into account the indigenous microbiota. It will also aid in monitoring and understanding native or uninoculated fermentations that rely on the complex interactions of grape, winery and fermentation biota for their aroma and flavor profile. The aim of this Research Topic was to bring together current knowledge on several key aspects of wine microorganism biology: i) Evolution / co-evolution of yeasts and bacteria in their process of domestication and adaptation to the oenological niche. ii) Mechanisms of interactions between species and strains, both on grapes and in grape must. iii) Metabolism and physiology of yeast and bacteria in interactions with each other and with the environment, considering to what extent expected objectives (typicity, lower alcohol, etc.,) can be reached by using selected strains. iv) Development of novel technologies or approaches for the assessment of changes in a dynamic microbial community and the linking of such changes to wine flavor and aroma properties. v) Diversity, ecology, physiology and metabolism of B. bruxellensis. Damage from this spoilage agent is not effectively prevented because we do not fully understand the biology of this species, particularly in interaction with other yeast and bacteria. Each chapter presents advances in these areas of study. Research in wine microbiology, particularly in the wine microbiome and its impacts on wine composition is enhancing our understanding of the complexities and dynamics of microbial food and beverage ecosystems.
Categories:

Abstracts of Microbiology and Hygiene

Abstracts of Microbiology and Hygiene

5 OKAFOR , N . and IKEME , M . M . ( Dept . of Microbiol . , Univ . of Nigeria ,
Nsukka / Nigeria ) : Studies on the Transmissibility of Hookworm , Salmonella
and Shigella through Palm - Wine Palm - wine is a beverage drunk widely
through out ...

Author:

Publisher:

ISBN: UCAL:B4425899

Category: Bacteriology

Page:

View: 899

Categories: Bacteriology

Microbiology Abstracts

Microbiology Abstracts

A browned wine has not only a poor colour, but also loses its real, natural flavour.
... Methods have been used for the isolation and identification of yeasts
developed at the Institute of Microbiology, University of Perugia, in studying these
wines.

Author:

Publisher:

ISBN: STANFORD:36105014015148

Category: Algology

Page:

View: 441

Categories: Algology

Wine East

Wine East

For anyone who wants to keep up to date with the world of wine , there is enough
new information in this third edition to warrant its purchase . Needless to say , this
book remains a constant temptation to simply browse ! Wine Microbiology ...

Author:

Publisher:

ISBN: CORNELL:31924054737733

Category: Wine and wine making

Page:

View: 395

Categories: Wine and wine making

The Australian New Zealand Wine Industry Journal

The Australian   New Zealand Wine Industry Journal

www.winebiz.com.au NEW RELEASE NEW EDITION WINE INDUSTRY
DIRECTORY Microbiological analysis of grapes ... features - accurate listings of
wine microbiology laboratory and winery , as a training resource and wineries ,
suppliers ...

Author:

Publisher:

ISBN: CORNELL:31924054732916

Category: Wine industry

Page:

View: 808

Categories: Wine industry

Acta Alimentaria

Acta Alimentaria

Its importance in theory and practice is supported by the fact that the International
Office for Viticulture and Enology has formed a Sub - committee of Wine
Microbiology in 1965. This is expected to treat such basic problems as unification
of ...

Author:

Publisher:

ISBN: CORNELL:31924055570745

Category: Food

Page:

View: 542

Categories: Food

A Survey of the Indigenous Yeast Microflora in Barrel Fermented Chardonnay Fermentations at Three Napa Valley Wineries

A Survey of the Indigenous Yeast Microflora in Barrel Fermented Chardonnay Fermentations at Three Napa Valley Wineries

Ninth Australian Wine Industry Technical Conference , Adelaide , South Australia
, Winetitles . ... New Developments in Wine Microbiology . ... Diversity of
Saccharomyces strains in wine fermentations : Analysis for two consecutive years
.

Author: Erica Suzanne Orr

Publisher:

ISBN: UCAL:X66498

Category:

Page: 298

View: 949

Categories:

Proceedings of the Australian Wine Industry Technical Conference

Proceedings of the     Australian Wine Industry Technical Conference

it TAnalytical advances to detect a wine's history R. Wittkowski Professor Dr.
Ciani , M. ( 1995 ) Continuous deacidification of wine by immobilised
Schizosaccharomyces pombe cells : evaluation of ... Wine Microbiology and
Biotechnology .

Author:

Publisher:

ISBN: CORNELL:31924054668490

Category: Viticulture

Page:

View: 817

Categories: Viticulture