UID:
almahu_9948025434402882
Format:
1 online resource (373 p.)
Edition:
1st ed.
ISBN:
1-283-17109-0
,
9786613171092
,
0-08-096258-0
Content:
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. Under
Note:
Description based upon print version of record.
,
Front Cover; Molecular Wine Microbiology; Copyright; Contents; Preface; Chapter 1 Saccharomyces Yeasts I: Primary Fermentation; 1 Yeasts of Interest in Wine Production; 2 Growth Characteristics of Saccharomyces Yeasts During Fermentation; 3 Gene Expression During Fermentation; 4 Genetic Improvement of Yeast Efficiency During Fermentation; References; Chapter 2 Saccharomyces Yeasts II: Secondary Fermentation; 1 Sparkling Wines: Technology and Legislation; 2 Production of Sparkling Wine Using the Traditional Method; 3 Secondary Fermentation; 4 Aging
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5 Influence of Aging on the Quality of Traditional-Method Sparkling Wines6 Methods to Accelerate Yeast Autolysis in Sparkling Wines and Implications for the Production Process; Acknowledgments; References; Chapter 3 Yeasts Used in Biologically Aged Wines; 1 Introduction; 2 Characteristics of Yeasts Used in Biologically Aged Wines; 3 Influence of Environmental Factors on the Characteristics of Yeasts Involved in Biological Aging; 4 Evolution of Cellular Genomes and Yeast Populations in Biologically Aged Wines; 5 Genetic Improvement of Wine Yeasts; 6 Conclusions; Acknowledgments; References
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Chapter 4 Non-Saccharomyces Yeasts in the Winemaking Process1 Introduction; 2 Isolation, Enumeration, and Identification of Non-Saccharomyces Yeasts; 3 The Role of Non-Saccharomyces Yeasts in Vinification; 4 Design of Mixed Starter Cultures; 5 Final Considerations; Acknowledgments; References; Chapter 5 Molecular Identification and Characterization of Wine Yeasts; 1 Introduction; 2 Methods for Species Identification; 3 Methods to Differentiate Between Saccharomyces Cerevisiae Strains; 4 Applications; Acknowledgments; References; Chapter 6 Genomic and Proteomic Analysis of Wine Yeasts
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1 Introduction2 Genomic Characteristics of Wine Yeasts; 3 Comparative Genomics and the Origin of the S. Cerevisiae Genome; 4 The Use of S. Cerevisiae as a Model Organism for the Development of DNA Microarray Technology; 5 Proteomic Analysis of Wine Strains; 6 Other Global Studies; 7 Future Directions; References; Chapter 7 Improvement of Wine Yeasts by Genetic Engineering; 1 Wine, Biotechnology, and Genetics; 2 Systems for the Genetic Transformation of Wine Yeasts; 3 Regulation of Gene Expression: Promoters of Interest in Biotechnology; 4 Transgenic Wine Yeasts
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5 Legislation Affecting the Use of Genetic Engineering in the Wine Industry6 The Future; References; Chapter 8 Lactic Acid Bacteria; 1 General Characteristics of Lactic Acid Bacteria; 2 Identifying Lactic Acid Bacteria; 3 Population Dynamics in Lactic Acid Bacteria During Winemaking; 4 Metabolism; 5 Malolactic Fermentation; 6 Additional Considerations; 7 Interactions Between Lactic Acid Bacteria and Other Microorganisms; 8 Sensory Changes in Wine Due to Lactic Acid Bacteria; Acknowledgments; References; Chapter 9 Acetic Acid Bacteria; 1 Introduction; 2 General Characteristics
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3 Nutrition and Metabolism
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English
Additional Edition:
ISBN 0-12-375021-0
Language:
English
