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Biology of microorganisms on grapes, in must and in wine

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Biology of microorganisms on grapes, in must and in wine/ edited by Helmut Konig, Gottfried Unden, Jurgen Frohlich.
other author:	Konig, Helmut.
Published:	Cham :Springer International Publishing : : 2017.,
Description:	xxii, 710 p. :ill. (some col.), digital ; : 24 cm.;
Contained By:	Springer eBooks
Subject:	Wine and wine making - Microbiology. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-60021-5
ISBN:	9783319600215

Biology of microorganisms on grapes, in must and in wine
Biology of microorganisms on grapes, in must and in wine[electronic resource] /edited by Helmut Konig, Gottfried Unden, Jurgen Frohlich. - 2nd ed. - Cham :Springer International Publishing :2017. - xxii, 710 p. :ill. (some col.), digital ;24 cm.

Diversity of Microorganisms -- Lactic Acid Bacteria -- Acetic Acid Bacteria -- Yeasts -- Fungi of Grapes -- Viruses of Wine-Associated Yeast and Bacteria -- Yeast Mixtures and Saccharomyces Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentations -- Phytopathogenic Microorganisms on Vine -- Primary, Secondary and Energy Metabolism -- Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts -- Metabolism and Tansport of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must -- Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate -- Usage and Formation of Sulphur Compounds -- Polysaccharide Production by Grapes, Must, and Wine Microorganisms -- Microbial Enzymes: Relevance for Winemaking -- Laccases of Botrytis cinerea -- Polyphenol Oxidases from Wine Grapes -- Stimulating and Inhibitory Growth Factors -- Physical and Chemical Stress Factors in Yeast -- Physical and Chemical Stress Factors in Lactic Acid Bacteria -- Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms -- Molecular Biology and Regulation -- Genomic evolution and adaptation to wine of Oenococcus oeni -- The Genome of Acetic Acid Bacteria -- Plasmids from Wine-Related Lactic Acid Bacteria -- Modern Methods -- Molecular Methods for Identification of Wine Microorganisms and Yeast Development -- Maintenance of Wine-Associated Microorganisms -- DNA Arrays -- Application of Yeast and Bacteria as Starter Cultures -- Application of Microbial Enzymes during Wine Making -- Mass Spectrometry, a powerful tool for the identification of wine-related bacteria and yeast.

The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine. This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.

ISBN: 9783319600215

Standard No.: 10.1007/978-3-319-60021-5doiSubjects--Topical Terms:

632705
Wine and wine making
--Microbiology.

LC Class. No.: QR151

Dewey Class. No.: 663.13

Biology of microorganisms on grapes, in must and in wine
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245 0 0 $a Biology of microorganisms on grapes, in must and in wine $h [electronic resource] / $c edited by Helmut Konig, Gottfried Unden, Jurgen Frohlich.
250 $a 2nd ed.
260 $a Cham : $c 2017. $b Springer International Publishing : $b Imprint: Springer,
300 $a xxii, 710 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a Diversity of Microorganisms -- Lactic Acid Bacteria -- Acetic Acid Bacteria -- Yeasts -- Fungi of Grapes -- Viruses of Wine-Associated Yeast and Bacteria -- Yeast Mixtures and Saccharomyces Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentations -- Phytopathogenic Microorganisms on Vine -- Primary, Secondary and Energy Metabolism -- Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts -- Metabolism and Tansport of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must -- Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate -- Usage and Formation of Sulphur Compounds -- Polysaccharide Production by Grapes, Must, and Wine Microorganisms -- Microbial Enzymes: Relevance for Winemaking -- Laccases of Botrytis cinerea -- Polyphenol Oxidases from Wine Grapes -- Stimulating and Inhibitory Growth Factors -- Physical and Chemical Stress Factors in Yeast -- Physical and Chemical Stress Factors in Lactic Acid Bacteria -- Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms -- Molecular Biology and Regulation -- Genomic evolution and adaptation to wine of Oenococcus oeni -- The Genome of Acetic Acid Bacteria -- Plasmids from Wine-Related Lactic Acid Bacteria -- Modern Methods -- Molecular Methods for Identification of Wine Microorganisms and Yeast Development -- Maintenance of Wine-Associated Microorganisms -- DNA Arrays -- Application of Yeast and Bacteria as Starter Cultures -- Application of Microbial Enzymes during Wine Making -- Mass Spectrometry, a powerful tool for the identification of wine-related bacteria and yeast.
520 $a The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine. This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.
650 0 $a Wine and wine making $x Microbiology. $3 632705
650 1 4 $a Life Sciences. $3 593888
650 2 4 $a Food Microbiology. $3 582543
650 2 4 $a Applied Microbiology. $3 673403
650 2 4 $a Agriculture. $3 660421
650 2 4 $a Plant Biochemistry. $3 668758
650 2 4 $a Food Science. $3 673136
700 1 $a Konig, Helmut. $3 896345
700 1 $a Unden, Gottfried. $3 896346
700 1 $a Frohlich, Jurgen. $3 896347
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-60021-5
950 $a Biomedical and Life Sciences (Springer-11642)