Molecular Wine Microbiology

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  • Author : Alfonso V. Carrascosa Santiago
  • Publisher : Academic Press
  • Pages : 372 pages
  • ISBN : 9780080962580
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Molecular Wine Microbiology

Download or Read online Molecular Wine Microbiology full in PDF, ePub and kindle. this book written by Alfonso V. Carrascosa Santiago and published by Academic Press which was released on 23 May 2011 with total page 372 pages. We cannot guarantee that Molecular Wine Microbiology book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

Molecular Wine Microbiology

Molecular Wine Microbiology
  • Author : Alfonso V. Carrascosa Santiago,Rosario Munoz,Ramon Gonzalez Garcia
  • Publisher : Academic Press
  • Release : 23 May 2011
GET THIS BOOK Molecular Wine Microbiology

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,

Wine Microbiology

Wine Microbiology
  • Author : Kenneth C. Fugelsang
  • Publisher : Springer Science & Business Media
  • Release : 09 March 2013
GET THIS BOOK Wine Microbiology

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

Wine Microbiology and Biotechnology

Wine Microbiology and Biotechnology
  • Author : Graham H. Fleet
  • Publisher : CRC Press
  • Release : 01 January 1993
GET THIS BOOK Wine Microbiology and Biotechnology

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

Wine Microbiology

Wine Microbiology
  • Author : Claudio Delfini,Joseph V. Formica
  • Publisher : CRC Press
  • Release : 23 March 2001
GET THIS BOOK Wine Microbiology

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.

Handbook of Enology Volume 1

Handbook of Enology  Volume 1
  • Author : Pascal Ribéreau-Gayon,Denis Dubourdieu,Bernard B. Donèche,Aline A. Lonvaud
  • Publisher : John Wiley & Sons
  • Release : 13 April 2021
GET THIS BOOK Handbook of Enology Volume 1

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

Food Molecular Microbiology

Food Molecular Microbiology
  • Author : Spiros Paramithiotis,Jayanta K Patra
  • Publisher : CRC Press
  • Release : 14 February 2019
GET THIS BOOK Food Molecular Microbiology

With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications, thereby improving our understanding of the interactions between biotic and abiotic factors and concomitantly the physiology of starter cultures, spoilage and pathogenic microbiota. Improvements in the speed, accuracy and reliability of food quality and safety assessment have made the foundation

Wine Fermentation

Wine Fermentation
  • Author : Harald Claus
  • Publisher : MDPI
  • Release : 28 March 2019
GET THIS BOOK Wine Fermentation

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

Handbook of Enology The Microbiology of Wine and Vinifications

Handbook of Enology  The Microbiology of Wine and Vinifications
  • Author : Pascal Ribéreau-Gayon,Denis Dubourdieu,B. Donèche,A. Lonvaud
  • Publisher : John Wiley & Sons Incorporated
  • Release : 19 September 2021
GET THIS BOOK Handbook of Enology The Microbiology of Wine and Vinifications

For centuries the transformation of grapes into wine has been the focus of much scientific research but it was not until the nineteenth century that the role of yeasts in alcoholic fermentation was discovered. Since this discovery the findings of chemists, biochemists and microbiologists have led to controlled conditions in winemaking, producing more varied and higher quality wines. Handbook of Enology Volume 1: The Microbiology of Wine and Vinifications uniquely combines scientific knowledge with the description of day-to-day work in the

Handbook of Enology Volume 1

Handbook of Enology  Volume 1
  • Author : Pascal Ribéreau-Gayon,Denis Dubourdieu,B. Donèche,A. Lonvaud
  • Publisher : John Wiley & Sons
  • Release : 01 May 2006
GET THIS BOOK Handbook of Enology Volume 1

The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide,

Winemaking

Winemaking
  • Author : V. K. Joshi,Ramesh C. Ray
  • Publisher : CRC Press
  • Release : 09 February 2021
GET THIS BOOK Winemaking

Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the technology of winemaking is thus imperative. The preparation of wine involves steps from harvesting the grapes, fermenting the must, maturing the wine, stabilizing it finally, to getting the

Grape and Wine Biotechnology

Grape and Wine Biotechnology
  • Author : Antonio Morata,Iris Loira
  • Publisher : BoD – Books on Demand
  • Release : 19 October 2016
GET THIS BOOK Grape and Wine Biotechnology

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

Concepts in Wine Chemistry

Concepts in Wine Chemistry
  • Author : Yair Margalit, Ph.D.
  • Publisher : Board and Bench Publishing
  • Release : 02 June 2014
GET THIS BOOK Concepts in Wine Chemistry

More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advanced science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the