Microbiological Analysis of Grapes and 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 Microbiological Analysis of Grapes and Wine write by . This book was released on 2007. Microbiological Analysis of Grapes and Wine available in PDF, EPUB and Kindle. Presents techniques and concepts relating to microbiological operations, procedures and tests conducted throughout the winemaking process.
Microbiological Analysis of Grapes and Wine
Microbiological Analysis of Grapes and 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 Microbiological Analysis of Grapes and Wine write by Patrick Iland. This book was released on 2007. Microbiological Analysis of Grapes and Wine available in PDF, EPUB and Kindle. Presents techniques and concepts relating to microbiological operations, procedures and tests conducted throughout the winemaking process.
Microbiota of Grapes: Positive and Negative Role on Wine Quality
Microbiota of Grapes: Positive and Negative Role on Wine Quality - 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 Microbiota of Grapes: Positive and Negative Role on Wine Quality write by Giuseppe Spano. This book was released on 2017-03-28. Microbiota of Grapes: Positive and Negative Role on Wine Quality available in PDF, EPUB and Kindle. During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentation dynamics with significant impacts on the ‘qualities’ of final productions. The selection from the indigenous micro-biodiversity of ‘virtuous’ ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of ‘tailored’ starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generation of a high added value. Together with a pronounced seasonality, this feature strongly contributes to the selection of a large group of starter cultures. In the last years, several studies contributed to describe the complexity of grapevine-associated microbiota using both culture-dependent and culture-independent approaches. The grape-associated microbial communities continuously change during the wine-making process, with different dominances that correspond to the main biotechnological steps that take place in wine. In order to simplify, following a time trend, four major dominances can be mainly considered: non-Saccharomyces, Saccharomyces, lactic acid bacteria (LAB), and spoilage microbes. The first two dominances come in succession during the alcoholic fermentation: the impact of Saccharomyces (that are responsible of key enological step of ethanol production) can be complemented/integrated by the contributions of compatible non-Saccharomyces strains. Lactic acid bacteria constitute the malolactic consortium responsible of malolactic fermentation, a microbial bioconversion often desired in wine (especially in red wine production). Finally, the fourth dominance, the undesired microbiota, represents a panel of microorganisms that, coupling spoilage potential to the resistance to the harsh conditions typical of wine environment, can cause important economic losses. In each of these four dominances a complex microbial biodiversity has been described. The studies on the enological significance of the micro-biodiversity connected with each of the four dominances highlighted the presence of a dichotomy: in each consortia there are species/strains that, in reason of their metabolisms, are able to improve wine ‘qualities’ (resource of interest in starter cultures design), and species/strains that with their metabolism are responsible of depreciation of wine. Articles describing new oenological impacts of yeasts and bacteria belonging to the four main categories above mentioned (non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbes) are welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine.
Grapes and Wines
Grapes and Wines - 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 Grapes and Wines write by António M. Jordão. This book was released on 2018-02-28. Grapes and Wines available in PDF, EPUB and Kindle. The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.
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 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.
