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Molecular Wine Microbiology by Alfonso V. Carrascosa Santiago (Instituto de Investigacion en Ciencias de la Alimentacion (CSIC-UAM), Madrid, Spain) at Abbey's Bookshop,
Molecular Wine Microbiology
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Alfonso V. Carrascosa Santiago (Instituto de Investigacion en Ciencias de la Alimentacion (CSIC-UAM), Madrid, Spain) Rosario Munoz (Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (CSIC), Madrid, Spain)

Molecular Wine Microbiology

Alfonso V. Carrascosa Santiago (Instituto de Investigacion en Ciencias de la Alimentacion (CSIC-UAM), Madrid, Spain),  Rosario Munoz (Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (CSIC), Madrid, Spain),  Ramon Gonzalez Garcia (Instituto de Ciencias de la Vid y del Vino (CSIC-UR-GR), Logrono, Spain)

$188.95

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English
Academic Press Inc
04 April 2011
Winemaking technology
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.
Edited by:   , , , , , ,
Imprint:   Academic Press Inc
Country of Publication:   United States
Dimensions:   Height: 235mm,  Width: 191mm,  Spine: 23mm
Weight:   920g
ISBN:   9780123750211
ISBN 10:   0123750210
Pages:   372
Publication Date:  
Audience:   Professional and scholarly ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active
Chapter 1. Yeast. Saccharomyces I. Yeast for primary alcoholic fermentation Chapter 2. Yeast. Saccharomyces II. Second fermentation yeasts Chapter 3. Yeasts. Saccharomyces III. Yeast for wines with biological ageing Chapter 4. Yeast. Non-Saccharomyces Chapter 5. Identification and molecular characterization of wine yeasts. Chapter 6. Genomics and proteomics of wine yeasts. Chapter 7. Improvement of wine yeasts by genetic engineering techniques Chapter 8. Lactic acid bacteria. Chapter 9. Acetic acid bacteria. Chapter 10. Filamentous fungi Chapter 11. Production of starter cultures for winemaking Chapter 12. Conservation of wine related microbial strains Chapter 13. HACPC in wine making. Ochratoxin A. Chapter 14. Applied enological microbiology
  • Winner of Jury Award for Enology, 2012 2012

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