Biology of Microorganisms on Grapes, in Must and in Wine - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Biology of Microorganisms on Grapes, in Must and in Wine write by Helmut König. This book was released on 2017-11-01. Biology of Microorganisms on Grapes, in Must and in Wine available in PDF, EPUB and Kindle. The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.
Biology of Microorganisms on Grapes, in Must and in Wine
Biology of Microorganisms on Grapes, in Must and in Wine - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Biology of Microorganisms on Grapes, in Must and in Wine write by Helmut König. This book was released on 2009-01-15. Biology of Microorganisms on Grapes, in Must and in Wine available in PDF, EPUB and Kindle. The ancient beverage wine is the result of the fermentation of grape must. This n- urally and fairly stable product has been and is being used by many human societies as a common or enjoyable beverage, as an important means to improve the quality of drinking water in historical times, as therapeutical agent, and as a religious symbol. During the last centuries, wine has become an object of scientific interest. In this respect different periods may be observed. At first, simple observations were recorded, and subsequently, the chemical basis and the involvement of microorg- isms were elucidated. At a later stage, the scientific work led to the analysis of the many minor and trace compounds in wine, the detection and understanding of the biochemical reactions and processes, the diversity of microorganisms involved, and the range of their various activities. In recent years, the focus shifted to the genetic basis of the microorganisms and the molecular aspects of the cells, including metabolism, membrane transport, and regulation. These different stages of wine research were determined by the scientific methods that were known and available at the respective time. The recent “molecular” approach is based on the analysis of the genetic code and has led to significant results that were not even imaginable a few decades ago. This new wealth of information is being presented in the Biology of Microorganisms on Grapes, in Must, and in Wine.
Biology of Microorganisms on Grapes, in Must and in Wine
Biology of Microorganisms on Grapes, in Must and in Wine - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Biology of Microorganisms on Grapes, in Must and in Wine write by Helmut König. This book was released on 2008-12-01. Biology of Microorganisms on Grapes, in Must and in Wine available in PDF, EPUB and Kindle. The ancient beverage wine is the result of the fermentation of grape must. This n- urally and fairly stable product has been and is being used by many human societies as a common or enjoyable beverage, as an important means to improve the quality of drinking water in historical times, as therapeutical agent, and as a religious symbol. During the last centuries, wine has become an object of scientific interest. In this respect different periods may be observed. At first, simple observations were recorded, and subsequently, the chemical basis and the involvement of microorg- isms were elucidated. At a later stage, the scientific work led to the analysis of the many minor and trace compounds in wine, the detection and understanding of the biochemical reactions and processes, the diversity of microorganisms involved, and the range of their various activities. In recent years, the focus shifted to the genetic basis of the microorganisms and the molecular aspects of the cells, including metabolism, membrane transport, and regulation. These different stages of wine research were determined by the scientific methods that were known and available at the respective time. The recent “molecular” approach is based on the analysis of the genetic code and has led to significant results that were not even imaginable a few decades ago. This new wealth of information is being presented in the Biology of Microorganisms on Grapes, in Must, and in Wine.
Molecular Wine Microbiology
Molecular Wine Microbiology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Molecular Wine Microbiology write by Alfonso V. Carrascosa Santiago. This book was released on 2011-05-23. Molecular Wine Microbiology available in PDF, EPUB and Kindle. 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
Wine Microbiology
Wine Microbiology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Wine Microbiology write by Kenneth C. Fugelsang. This book was released on 2007. Wine Microbiology available in PDF, EPUB and Kindle.
