Biology of microorganisms on grapes, in must and in wine

Winemaking depends on a complex group of microorganisms such as yeasts, bacteria, and fungi, which colonize grapes, must and wine. Understanding their wine-relevant activities is essential to improving the selection and management ofnovel starter cultures and consequently wine quality. In contrast to previouspublications, this book consistently focuses on the biology of wine-associated microbes. An international expert board of wine researchers describes the relevant systematic, ecological, physiological and genetic aspects of wine microbiology. The diversity of wine-related species, their energy, primary and secondary metabolism are important topics that have significant impacts on aroma production and off-flavour formation. The growth management of microbial species, stimulating and inhibitory growth factors and cell-cell interactions are also discussed; chapters on modern molecular and maintenance methods including rapid and real-time identification round off the book. The editors and authors are well-known experts, researchers and teachers in wine science, oenology andviticulture from different wine-growing countries Helmut König, Institute of Microbiology and Wine Research, Johannes Gutenberg University of Mainz, is involved in the International Wine Education Program of the Global Network ‘GreatWine Capitals’

• ISBN: 978-3-540-85462-3
• Editorial: Springer
• Encuadernacion: Cartoné
• Páginas: 550
• Fecha Publicación: 01/11/2008
• Nº Volúmenes: 1
• Idioma: Inglés