Wine Microbiology: Science and TechnologyThis 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 |
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Page 9
... the fact that the composition of must and wine vary greatly in response to hiological and environmental factors. In addition, must and wine contain numerous substances that are in a constant state of flux. To meet the Preface 9.
... the fact that the composition of must and wine vary greatly in response to hiological and environmental factors. In addition, must and wine contain numerous substances that are in a constant state of flux. To meet the Preface 9.
Page 24
... containing a micrometric disc (Fig. 5a) and a focusing device; only one of the two eyepieces is replaced in the case of a binocular microscope. The focusing device on the eyepiece is adjusted until the micrometric scale is seen clearly ...
... containing a micrometric disc (Fig. 5a) and a focusing device; only one of the two eyepieces is replaced in the case of a binocular microscope. The focusing device on the eyepiece is adjusted until the micrometric scale is seen clearly ...
Page 29
... containing light-absorhing pigment or other colored hody (d). (From Streihlova, 1988). (By permission of "Oxford University Press"). trast and, therefore, a loss of resolving power. Objetive lenses with a high magnification factor (100x) ...
... containing light-absorhing pigment or other colored hody (d). (From Streihlova, 1988). (By permission of "Oxford University Press"). trast and, therefore, a loss of resolving power. Objetive lenses with a high magnification factor (100x) ...
Page 32
... contain opaque structures (reflecting bodies) remains dark and the image appears as many luminous dots immersed in a dark field. This type of illumination can be achieved using one of the special darkfield condensers that are fitted ...
... contain opaque structures (reflecting bodies) remains dark and the image appears as many luminous dots immersed in a dark field. This type of illumination can be achieved using one of the special darkfield condensers that are fitted ...
Page 36
... containing filtered tap water or a physiological solution (e.g. filtered 0.9% NaCl) is prepared. Procedure. Preparation of specimens for microscopic examination is greatly simplified if it is not necessary to work under aseptic ...
... containing filtered tap water or a physiological solution (e.g. filtered 0.9% NaCl) is prepared. Procedure. Preparation of specimens for microscopic examination is greatly simplified if it is not necessary to work under aseptic ...
Contents
17 | |
27 | |
35 | |
49 | |
Sterilization techniques | 85 |
The antiseptic effect of sulfur dioxide | 99 |
Correlation between pH buffer power oxidationreduction potential microbiological stabilization and the acid taste of wine | 125 |
Alternative techniques to the use of sulfur dioxide for microbiological stabilization | 143 |
Microbiological monitoring of must and wine | 283 |
The use of selected yeast strains | 291 |
The formation of organoleptically important metabolites | 327 |
The production of acetic acid by yeasts | 339 |
Biological degradation of malic acid | 357 |
Microbiological control of concentrated musts and sulfured musts | 379 |
The microbiological control of wine during storage | 389 |
Methodology for the microbiological stabilization of musts and wines | 409 |
Cleansing and sanitation | 157 |
Taxonomy biology cytology and morphology of wineassociated yeasts | 167 |
Isolation selection and purification of wine yeasts | 193 |
Oenological characteristics of selected yeast strains and their genetic improvement | 219 |
Current and prospective microbiological topics in enology | 241 |
The metabolism of sugars and nitrogen by yeast | 253 |
The oxygen requirement for wine yeast | 269 |
Microbiological stabilization of wine through thermal treatment Pasteurization and hot bottling | 425 |
Microbiological stabilization through filtration | 433 |
Microscopic and chemical assays used for the identification of sediment Techniques used to determine a wines propensity to develop turbidity | 453 |
Bibliography | 461 |
Index | 483 |
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Common terms and phrases
acetaldehyde acetic acid bacteria activity addition agar alcoholic fermentation antiseptic aromatic bottling cells/mL characteristics clarified colonies color compounds concentration considered containing decrease degradation Delfini diluted dose effect enological enzymes ethyl eyepiece factors fatty acids favor filter filtration formation free-run genetic glucose glycerol grape growth H2SO 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 º º 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