Wine Microbiology: Science and Technology
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 wine yeast and bacteria used to track wine spoilage and related problems.
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The Compound Microscope page
Microscopic observation techniques page
Preparation and setup for microscopic observation page
Counting bacteria and yeast cells in must and wine page
Sterilization techniques page
The antiseptic effect of sulfur dioxide page
Correlation between pH buffer power oxidationreduction
Alternative techniques to the use of sulfur dioxide for microbio
The oxygen requirement for wine yeast page
Microbiological monitoring of must and wine page
The use of selected yeast strains page
The formation of organoleptically important metabolites page
The production of acetic acid by yeasts page
Biological degradation of malic acid page
Microbiological control of concentrated musts and sulfured musts page
The microbiological control of wine during storage page
Cleansing and sanitation page
Taxonomy cytology biology and morphology of wineassociated
into morphological groups
Isolation selection and purification of wine yeasts page
Oenological characteristics of selected yeast strains and their
Current and prospective microbiological topics in enology page
The metabolism of sugars and nitrogen by yeast page
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acetaldehyde acetic acid bacteria activity addition agar alcoholic fermentation antiseptic aromatic bayanus bottling budding cells/mL characteristics clarified colonies color compounds concentration considered containing COOH decrease degradation Delfini diluted dose effect enological enzymes ethyl eyepiece factors fatty acids filter filtration formation free SO2 free-run genetic glucose glycerol grape growth heat hydrogen increase incubation inhibition initial inoculated inoculum juice lactic acid bacteria Leuconostoc liquid malic acid malolactic bacteria malolactic fermentation medium membrane mentation metabolic mg/L microbial microbiological stabilization micron microorganisms microscope molecular SO2 occur odor organoleptic oxidation oxygen Pasteur Petri plate phase preparation presence produced pyruvic acid quantity resistant Saccharomyces cerevisiae sample Schizosaccharomyces selected yeast strains slide solution species spoilage spores starter culture sterile sugar sulfur dioxide surface suspension Table tank tartaric acid techniques temperature tion tive treatment vegetative cells vinification volatile acidity wine yeasts yeast cells
Page 472 - S. Jasper. 1977. Use of nucleopore filters for counting bacteria by fluorescence microscopy.
Page 482 - Ricerche biometriche sulla produzione di idrogeno solforato da solfati e solfiti in Saccharomyces cerevisiae var. ellipsoideus. Ann.
Page 482 - Fluorospectrophotometric studies on the binding of acridine orange with DNA. Effects of thermal denaturation of DNA and additions of spermine, kanamycin, dihydrostrept= omycin, méthylène blue, and chlorpromazine.