Molecular Wine Microbiology

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Molecular Wine Microbiology

Author : Alfonso V. Carrascosa Santiago
Publisher : Academic Press
ISBN 13 : 9780080962580
Total Pages : 372 pages
Book Rating : 4.9/5 (625 download)

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Book Synopsis Molecular Wine Microbiology by : Alfonso V. Carrascosa Santiago

Download or read book Molecular Wine Microbiology written by Alfonso V. Carrascosa Santiago and published by Academic Press. This book was released on 2011-05-23 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author : Kenneth C. Fugelsang
Publisher : Springer Science & Business Media
ISBN 13 : 0387333495
Total Pages : 408 pages
Book Rating : 4.3/5 (873 download)

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Book Synopsis Wine Microbiology by : Kenneth C. Fugelsang

Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Springer Science & Business Media. This book was released on 2007-04-03 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologist’s point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them. The second edition of Wine Microbiology builds upon the foundation of its highly successful predecessor with emphasis on modern molecular methods. It has been revised and updated with recent data and conclusions in all chapters.

Wine Microbiology and Biotechnology

Author : Graham H. Fleet
Publisher : CRC Press
ISBN 13 : 9780415278508
Total Pages : 524 pages
Book Rating : 4.2/5 (785 download)

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Book Synopsis Wine Microbiology and Biotechnology by : Graham H. Fleet

Download or read book Wine Microbiology and Biotechnology written by Graham H. Fleet and published by CRC Press. This book was released on 1993-01-01 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Biology of Microorganisms on Grapes, in Must and in Wine

Author : Helmut König
Publisher : Springer
ISBN 13 : 3319600214
Total Pages : 710 pages
Book Rating : 4.3/5 (196 download)

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Book Synopsis Biology of Microorganisms on Grapes, in Must and in Wine by : Helmut König

Download or read book Biology of Microorganisms on Grapes, in Must and in Wine written by Helmut König and published by Springer. This book was released on 2017-11-01 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Wine Microbiology

Author : Kenneth C. Fugelsang
Publisher : Springer Science & Business Media
ISBN 13 : 1475769709
Total Pages : 264 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Wine Microbiology by : Kenneth C. Fugelsang

Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologist’s point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them. The second edition of Wine Microbiology builds upon the foundation of its highly successful predecessor with emphasis on modern molecular methods. It has been revised and updated with recent data and conclusions in all chapters.

Science and Technology of Fruit Wine Production

Author : Maria R. Kosseva
Publisher : Academic Press
ISBN 13 : 0128010347
Total Pages : 756 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Science and Technology of Fruit Wine Production by : Maria R. Kosseva

Download or read book Science and Technology of Fruit Wine Production written by Maria R. Kosseva and published by Academic Press. This book was released on 2016-11-01 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines

Wine Fermentation

Author : Harald Claus
Publisher : MDPI
ISBN 13 : 3038976741
Total Pages : 176 pages
Book Rating : 4.0/5 (389 download)

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Book Synopsis Wine Fermentation by : Harald Claus

Download or read book Wine Fermentation written by Harald Claus and published by MDPI. This book was released on 2019-03-28 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wineries are facing new challenges due to actual market demands for the creation of products exhibiting more particular flavors. In addition, climate change has lead to the requirement for grape varieties with specific features, such as convenient maturation times, enhanced tolerance towards dryness, osmotic stress, and resistance against plant-pathogens. The next generation of yeast starter cultures should produce wines with an appealing sensory profile and less alcohol. This Special Issue comprises actual studies addressing some of the problems and solutions for the environmental, technical, and consumer challenges of wine making today: Development of sophisticated mass spectroscopic methods enable the identification of the major metabolite spectrum of grapes/wine and deliver detailed insights in terroir and yeast-specific traits;Knowledge of the origin and reactions of reductive sulphur compounds facilitates the avoidance of unpleasant wine odors;Innovative physical–chemical treatments support effective and sustainable color extraction from red grape varieties;Enological enzymes from yeasts used directly or in the form of starter cultures are promising tools to increase the juice yields, color intensity, and aroma of wine;Natural and artificial Saccharomyces hybrids as well as collections of adapted wild isolates from various ecological niches will extend winemakers repertoire, allowing individual fermentations;Exact process control of wine fermentations by convenient computer programs will guarantee consistently high product quality.

Handbook of Enology: Volume 1

Author : Pascal Ribéreau-Gayon
Publisher : John Wiley & Sons
ISBN 13 : 1119584698
Total Pages : 656 pages
Book Rating : 4.1/5 (195 download)

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Book Synopsis Handbook of Enology: Volume 1 by : Pascal Ribéreau-Gayon

Download or read book Handbook of Enology: Volume 1 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2021-04-13 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Grapes and Wines

Author : António M. Jordão
Publisher : BoD – Books on Demand
ISBN 13 : 9535138332
Total Pages : 386 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Grapes and Wines by : António M. Jordão

Download or read book Grapes and Wines written by António M. Jordão and published by BoD – Books on Demand. This book was released on 2018-02-28 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Quantitative Microbiology in Food Processing

Author : Anderson de Souza Sant'Ana
Publisher : John Wiley & Sons
ISBN 13 : 1118756428
Total Pages : 611 pages
Book Rating : 4.1/5 (187 download)

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Book Synopsis Quantitative Microbiology in Food Processing by : Anderson de Souza Sant'Ana

Download or read book Quantitative Microbiology in Food Processing written by Anderson de Souza Sant'Ana and published by John Wiley & Sons. This book was released on 2017-02-06 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Wine Microbiology

Author : Claudio Delfini
Publisher : CRC Press
ISBN 13 : 1482294648
Total Pages : 496 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Wine Microbiology by : Claudio Delfini

Download or read book Wine Microbiology written by Claudio Delfini and published by CRC Press. This book was released on 2001-03-23 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 wi

Grape and Wine Biotechnology

Author : Antonio Morata
Publisher : BoD – Books on Demand
ISBN 13 : 953512692X
Total Pages : 472 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Grape and Wine Biotechnology by : Antonio Morata

Download or read book Grape and Wine Biotechnology written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2016-10-19 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grape and Wine Biotechnology is a collective volume divided into 21 chapters focused on recent advances in vine pathology and pests, molecular tools to control them, genetic engineering and functional analysis, wine biotechnology including molecular techniques to study Saccharomyces and non-Saccharomyces yeast in enology, new fermentative applications of nonconventional yeasts in wine fermentation, biological aging on lees and wine stabilization, advanced instrumental techniques to detect wine origin and frauds, and many other current applications useful for researchers, lecturers, and vine or wine professionals. The chapters have been written by experts from different universities and research centers of 13 countries being representative of the knowledge, research, and know-how of many wine regions worldwide.

Advances in Sustainable Viticulture and Winemaking Microbiology

Author : Gustavo Cordero-Bueso
Publisher : Frontiers Media SA
ISBN 13 : 2889457001
Total Pages : 193 pages
Book Rating : 4.8/5 (894 download)

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Book Synopsis Advances in Sustainable Viticulture and Winemaking Microbiology by : Gustavo Cordero-Bueso

Download or read book Advances in Sustainable Viticulture and Winemaking Microbiology written by Gustavo Cordero-Bueso and published by Frontiers Media SA. This book was released on 2019-02-20 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Red Wine Technology

Author : Antonio Morata
Publisher : Academic Press
ISBN 13 : 0128144009
Total Pages : 408 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Red Wine Technology by : Antonio Morata

Download or read book Red Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2018-10-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms

Wine Chemistry and Biochemistry

Author : M. Victoria Moreno-Arribas
Publisher : Springer Science & Business Media
ISBN 13 : 0387741186
Total Pages : 729 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Wine Chemistry and Biochemistry by : M. Victoria Moreno-Arribas

Download or read book Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Advances in Grape and Wine Biotechnology

Author : Antonio Morata
Publisher : BoD – Books on Demand
ISBN 13 : 1789846129
Total Pages : 298 pages
Book Rating : 4.7/5 (898 download)

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Book Synopsis Advances in Grape and Wine Biotechnology by : Antonio Morata

Download or read book Advances in Grape and Wine Biotechnology written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2019-09-04 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.

White Wine Technology

Author : Antonio Morata
Publisher : Academic Press
ISBN 13 : 0128236558
Total Pages : 431 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis White Wine Technology by : Antonio Morata

Download or read book White Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2021-09-21 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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