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: Academic Press

ISBN: 0080962580

Category: Technology & Engineering

Page: 372

View: 737

Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. 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 point of view. Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine Presents the most current methods of studying the microbiology of wine Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety
Categories: Technology & Engineering

Wine Microbiology

Wine Microbiology

Author: Kenneth C. Fugelsang

Publisher: Рипол Классик

ISBN: 9785881474683

Category: History

Page:

View: 126

Categories: History

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: 771

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

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: 840

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

Advances in Sustainable Viticulture and Winemaking Microbiology

Advances in Sustainable Viticulture and Winemaking Microbiology

“The microorganisms of winemaking – isolation, enumeration and identification,” in Wine Microbiology and Biotechnology, ed. G. H. Fleet (Chur: Harwood Academic Publisher), 1–26. G-Alegría, E., López, I., Ruiz, I., Sáenz, J., Férnandez, ...

Author: Gustavo Cordero-Bueso

Publisher: Frontiers Media SA

ISBN: 9782889457007

Category:

Page:

View: 675

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
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Wine Chemistry and Biochemistry

Wine Chemistry and Biochemistry

Analysis of yeasts populations during alcoholic fermentation in a newly established winery. Am. J. Enol. Vitic., 48, 339–344. ... In G.H. Fleet (Ed.), Wine Microbiology and Biotechnology (pp. 1–25). Reading: Hrawood Academic.

Author: M. Victoria Moreno-Arribas

Publisher: Springer Science & Business Media

ISBN: 9780387741185

Category: Technology & Engineering

Page: 735

View: 992

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
Categories: Technology & Engineering

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: 9781119584681

Category: Technology & Engineering

Page: 656

View: 318

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

Microbiology of Fermented Foods

Microbiology of Fermented Foods

Degré, R. (1993) Selection and commercial cultivation of wine yeast and bacteria, in Wine Microbiology and Biotechnology (ed. G.H. Fleet), Harwood Academic Publishers, Chur, Switzerland, pp. 421–48. Delcroix, A., Gunata, Z., Sapis, ...

Author: B.J. Wood

Publisher: Springer Science & Business Media

ISBN: 9781461303091

Category: Science

Page: 852

View: 900

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.
Categories: Science

Advances in Applied Microbiology

Advances in Applied Microbiology

In “Wine Microbiology and Biotechnology” (G. H. Fleet, ed.), pp. 165–182. Harwood Academic Publishers, Chur, Switzerland. Rankine, B., and Bridson, D. (1971). Glycerol in Australian wines and factors influencing its formation.

Author:

Publisher: Elsevier

ISBN: 9780080490113

Category: Science

Page: 352

View: 231

Advances in Applied Microbiology offers intensive reviews of the latest techniques and discoveries in this rapidly moving field. The editors are recognized experts and the format is comprehensive and instructive.
Categories: Science

Advances in Applied Microbiology

Advances in Applied Microbiology

Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy. International Journal of Food Microbiology, ...

Author: Geoffrey M. Gadd

Publisher: Academic Press

ISBN: 9780128207062

Category: Science

Page: 178

View: 912

Advances in Applied Microbiology, Volume 111, continues the comprehensive reach of this widely read and authoritative review source in microbiology. Users will find invaluable references and information on a variety of areas relating to the topic. Contains contributions from leading authorities in the field Informs and updates on all the latest developments in the field of microbiology Includes discussions on the role of specific molecules in pathogen life stages and interactions, and much more
Categories: Science

Microbiology and Technology of Fermented Foods

Microbiology and Technology of Fermented Foods

Cork Taints in Wine: Are Corks the Cause? (Continued) The main alternatives to corks for bottled wine include cork agglomerates and hybrids, plastic enclosures, and metal screw caps (bag-in-the-box packages might also qualify, ...

Author: Robert W. Hutkins

Publisher: John Wiley & Sons

ISBN: 9780470276242

Category: Technology & Engineering

Page: 473

View: 816

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.
Categories: Technology & Engineering

Food Microbiology Protocols

Food Microbiology Protocols

(1993) Selection and commercial cultivation of wine yeast and i Wine Microbiology and Biotechnology (Fleet, G. H., ed.) Harwood Publishers, Grey, Switzerland, pp. 421^447. [. (1990) Growth of yeast during wine fermentation. /. Wine Res.

Author: John F. T. Spencer

Publisher: Springer Science & Business Media

ISBN: 9781592590292

Category: Technology & Engineering

Page: 511

View: 576

Microorganisms participate in both the manufacture and spoilage of foodstuffs. In Food Microbiology Protocols, expert laboratorians present a wide ranging set of detailed techniques for investigating the nature, products, and extent of these important microorganisms. The methods cover pathogenic organisms that cause spoilage, microorganisms in fermented foods, and microorganisms producing metabolites that affect the flavor or nutritive value of foods. Included in the section dealing with fermented foods are procedures for the maintenance of lactic acid bacteria, the isolation of plasmid and genomic DNA from species Lactobacillus, and the determination of proteolytic activity of lactic acid bacteria. A substantial number of chapters are devoted to yeasts, their use in food and beverage production, and techniques for improving industrially important strains. There are also techniques for the conventional and molecular identification of spoilage organisms and pathogens, particularly bacteria, yeasts, and the molds that cause the degradation of poultry products. Each method is described step-by-step for assured results, and includes tips on avoiding pitfalls or developing extensions for new systems.. Comprehensive and timely, Food Microbiology Protocols is a gold-standard collection of readily reproducible techniques essential for the study of the wide variety of microorganisms involved in food production, quality, storage, and preservation today.
Categories: Technology & Engineering

Handbook of Enology Volume 1

Handbook of Enology  Volume 1

The Microbiology of Wine and Vinifications Pascal Ribéreau-Gayon, Denis Dubourdieu, B. Donèche, A. Lonvaud ... Wine has probably inspired more research and publications than any other beverage or food. In fact, through their passion for ...

Author: Pascal Ribéreau-Gayon

Publisher: John Wiley & Sons

ISBN: 9780470010358

Category: Science

Page: 512

View: 744

The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
Categories: Science

Environmental Microbiology

Environmental Microbiology

American Society for Microbiology, Washington DC, pp. 671–694. 2. Fleet, G. H. and Heard, G. M. (1993) Yeast growth during fermentation, in Wine Microbiology and Biotechnology (Fleet, G. H. ed.), Chur, Harwood Academic Publishers, Chuv, ...

Author: John F. T. Spencer

Publisher: Springer Science & Business Media

ISBN: 9781592597659

Category: Science

Page: 423

View: 374

Understanding the relationship between a microorganism and its environment is essential to the successful manipulation of industrial, biochemical, and medical processes. In Environmental Microbiology: Methods and Protocols, highly practiced experimentalists who often have perfected the methods they write about describe readily reproducible techniques for determining most of the important factors governing microorganisms and their habitats. Presented in step-by-step detail, these cutting-edge methods range from those for the study of marine organisms, to those for investigating microorganisms occurring in groundwater, to the biodiversity found in remote environments. The protocols for studying fermented milks are significant for investigators concerned with milk as an item of food for infants, small children, and even adults. Additional methods for the recovery and determination of nucleic acids and other compounds affecting, and affected by, microorganisms, are provided for certain enzymes produced by plant pathogens and for obtaining microbial species tolerant of such inhibitors as heavy metals. Review articles discuss the endophytic bacterium Bacillus mojavensis, the engineering of bacteria to enhance their ability to carry out bioremediation of aromatic compounds, and the use of chemical shift reagents and Na-NMR to study sodium gradients in microorganisms. The protocols follow the successful Methods in Molecular BiologyTM series format, each one offering step-by-step laboratory instructions, an introduction outlining the principle behind the technique, lists of equipment and reagents, and tips on troubleshooting and avoiding known pitfalls. State-of-the-art and highly practical, Environmental Microbiology: Methods and Protocols offers microbiological researchers a powerful set of techniques for investigating and understanding microorganisms in their native environments.
Categories: Science

Food Molecular Microbiology

Food Molecular Microbiology

Overexpression of stress-related genes enhances cell viability and velum formation in Sherry wine yeasts. Appl. Microbiol. Biotechnol. 97(15): 6867–6881. Fleet, G.H. 1993. Wine microbiology and biotechnology. CRC Science, Boca Raton, ...

Author: Spiros Paramithiotis

Publisher: CRC Press

ISBN: 9781351615099

Category: Science

Page: 252

View: 677

With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications, thereby improving our understanding of the interactions between biotic and abiotic factors and concomitantly the physiology of starter cultures, spoilage and pathogenic microbiota. Improvements in the speed, accuracy and reliability of food quality and safety assessment have made the foundation stronger for future developments including the exploitation of gene networks and applications of nanotechnology and systems biology. This book reviews all these developments, provides an integrated view of the subject and helps in identifying areas of future development.
Categories: Science

White Wine Technology

White Wine Technology

Food Microbiology, 20(1), 35À41. Fleet, G. H. (2008). Wine yeasts for the future. FEMS Yeast Research, 8(7), 979À995. Fleet, G. H., & Heard, G. M. (1993). Yeast growth during fermentation. In Wine Microbiology and Biotechnology (pp.

Author: Antonio Morata

Publisher: Academic Press

ISBN: 9780128236550

Category: Technology & Engineering

Page: 430

View: 649

White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. The book focuses on the technology and biotechnology of white wines, providing a quick reference of novel ways to increase and improve overall wine production and innovation. Its reviews of recent studies and technological advancements to improve grape maturity and production and ways to control PH level make this book essential to wine producers, researchers, practitioners, technologists and students. Covers trends in in both traditional and modern enology technologies, including extraction, processing, stabilization and ageing technologies Examines the potential impacts of climate change on wine quality Provides an overview of biotechnologies to improve wine freshness in warm areas and to manage maturity in cold climates Includes detailed information on hot topics such as the use of GMOs in wine production, spoilage bacteria, the management of oxidation, and the production of dealcoholized wines
Categories: Technology & Engineering

Basic Practical Manual on Industrial Microbiology

Basic Practical Manual on Industrial Microbiology

Benson's microbiological applications lab manual. 8th edition, The McGraw-Hill Companies. Butzke, C. E. (2010). Winemaking problems solved, CRC Press, Washington, DC. Clarke, R. J. and Bakker, J. (2004). Wine: flavor chemistry.

Author: Basanta Kumar Rai

Publisher: Lulu.com

ISBN: 9781365114915

Category:

Page:

View: 313

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Encyclopedia of Microbiology

Encyclopedia of Microbiology

Spontaneously can also occur during holding before the final clarification and fining because it increases the microbiological stability, decrease fermentable carbohydrates, and produces inhibitory bacteriocins in the wine.

Author: Thomas M. Schmidt

Publisher: Academic Press

ISBN: 9780128117378

Category: Science

Page: 3199

View: 667

Encyclopedia of Microbiology, Fourth Edition gathers both basic and applied dimensions in this dynamic field that includes virtually all environments on Earth. This range attracts a growing number of cross-disciplinary studies, which the encyclopedia makes available to readers from diverse educational backgrounds. The new edition builds on the solid foundation established in earlier versions, adding new material that reflects recent advances in the field. New focus areas include `Animal and Plant Microbiomes’ and ‘Global Impact of Microbes`. The thematic organization of the work allows users to focus on specific areas, e.g., for didactical purposes, while also browsing for topics in different areas. Offers an up-to-date and authoritative resource that covers the entire field of microbiology, from basic principles, to applied technologies Provides an organic overview that is useful to academic teachers and scientists from different backgrounds Includes chapters that are enriched with figures and graphs, and that can be easily consulted in isolation to find fundamental definitions and concepts
Categories: Science