Microbiological Analysis Of Grapes And Wine

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Biology of Microorganisms on Grapes, in Must and in Wine

Author : Helmut König
Publisher : Springer
ISBN 13 : 3319600214
Total Pages : 711 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 711 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.

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.

Molecular Wine Microbiology

Author : Alfonso V. Carrascosa Santiago
Publisher : Academic Press
ISBN 13 : 0080962580
Total Pages : 373 pages
Book Rating : 4.0/5 (89 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 373 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 : Рипол Классик
ISBN 13 : 5881474686
Total Pages : 415 pages
Book Rating : 4.8/5 (814 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 Рипол Классик. This book was released on 2007 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Microbiological Analysis of Grapes and Wine

Author :
Publisher :
ISBN 13 :
Total Pages : 128 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Microbiological Analysis of Grapes and Wine by :

Download or read book Microbiological Analysis of Grapes and Wine written by and published by . This book was released on 2007 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents techniques and concepts relating to microbiological operations, procedures and tests conducted throughout the winemaking process.

Techniques and Methods for Chemical, Physical and Sensory Analyses and Tests of Grapes and Wine

Author : Patrick Iland
Publisher :
ISBN 13 : 9780994635631
Total Pages : 0 pages
Book Rating : 4.6/5 (356 download)

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Book Synopsis Techniques and Methods for Chemical, Physical and Sensory Analyses and Tests of Grapes and Wine by : Patrick Iland

Download or read book Techniques and Methods for Chemical, Physical and Sensory Analyses and Tests of Grapes and Wine written by Patrick Iland and published by . This book was released on 2021-02-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical physical and sensory methods for analysing grapes and wine

Red Wine Technology

Author : Antonio Morata
Publisher : Academic Press
ISBN 13 : 0128144009
Total Pages : 406 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 406 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 Analysis and Production

Author : Zoecklein
Publisher : Springer Science & Business Media
ISBN 13 : 1475769784
Total Pages : 639 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Wine Analysis and Production by : Zoecklein

Download or read book Wine Analysis and Production written by Zoecklein and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How ever, they also had monumental failures resulting in the necessity to dis pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modem producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con tinue to demand better. Modem winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.

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.

Theory and Concepts of Chemical, Physical and Sensory Analyses and Tests of Grapes and Wine

Author : Patrick Iland, 1st
Publisher :
ISBN 13 : 9780994635655
Total Pages : pages
Book Rating : 4.6/5 (356 download)

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Book Synopsis Theory and Concepts of Chemical, Physical and Sensory Analyses and Tests of Grapes and Wine by : Patrick Iland, 1st

Download or read book Theory and Concepts of Chemical, Physical and Sensory Analyses and Tests of Grapes and Wine written by Patrick Iland, 1st and published by . This book was released on 2021-03-10 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The book provides established and new principles and concepts, typical concentrations, practical applications, sensory attributes and the latest research findings and industry guidelines relating to the analysis and tests conducted throughout the winemaking process.Primarily written for students of winemaking courses, however, it is also a valuable resource for winemakers to refresh and up-date their knowledge of the principles and latest research applicable to modernday winemaking.

Science and Technology of Fruit Wine Production

Author : Maria R. Kosseva
Publisher : Academic Press
ISBN 13 : 0128010347
Total Pages : 758 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 758 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

Chemical Analysis of Grapes and Wine

Author : Patrick Iland
Publisher :
ISBN 13 : 9780958160513
Total Pages : 110 pages
Book Rating : 4.1/5 (65 download)

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Book Synopsis Chemical Analysis of Grapes and Wine by : Patrick Iland

Download or read book Chemical Analysis of Grapes and Wine written by Patrick Iland and published by . This book was released on 2004 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: The purpose of this book is to present procedures and guidelines for chemical analysis and tests of grapes, grape juice and wine, with the results acting as a tool to aid decision making throughout the winemaking process.

The Grapevine

Author : P. Iland
Publisher :
ISBN 13 : 9780994635679
Total Pages : 0 pages
Book Rating : 4.6/5 (356 download)

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Book Synopsis The Grapevine by : P. Iland

Download or read book The Grapevine written by P. Iland and published by . This book was released on 2024 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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.

Lactic Acid Bacteria: Genetics, Metabolism and Applications

Author : Wil Konings
Publisher : Springer Science & Business Media
ISBN 13 : 9780792359531
Total Pages : 436 pages
Book Rating : 4.3/5 (595 download)

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Book Synopsis Lactic Acid Bacteria: Genetics, Metabolism and Applications by : Wil Konings

Download or read book Lactic Acid Bacteria: Genetics, Metabolism and Applications written by Wil Konings and published by Springer Science & Business Media. This book was released on 1999-09-30 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proceedings of the Sixth Symposium on Lactic Acid Bacteria: Genetics, Metabolism and Applications 19-23 September 1999, Veldhoven, The Netherlands

Predictive Microbiology

Author : Thomas Alexander McMeekin
Publisher : Wiley-Blackwell
ISBN 13 :
Total Pages : 368 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Predictive Microbiology by : Thomas Alexander McMeekin

Download or read book Predictive Microbiology written by Thomas Alexander McMeekin and published by Wiley-Blackwell. This book was released on 1993 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Four authors with backgrounds in food microbiology, food chemistry, mathematics, and statistics, explain how techniques of predictive microbiology can allow an objective evaluation of the effects of processing, distribution, and storage on the microbiological safety and quality of foods. The trick is to understand the microbial ecology of a process or of a food at a particular point in the chain, then use mathematical relationships between microbial growth and the expected environmental conditions, to predict the growth or survival of selected organisms. Annotation copyright by Book News, Inc., Portland, OR

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