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 relevant historical background and offer directions for future research.
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First Sentence:
Yeasts are classified into genera and species on the basis of their morphological, physiological, biochemical and, more recently, genetic properties (Kreger-van Rij, 1987; Kurtzman, 1990). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
malolactic activity, wine industry technical conference, wine lactic acid bacteria, associated corks, cinerea infected grapes, dry wine yeasts, assimilable nitrogen concentration, sulfited musts, grape juice medium, enological significance, maximum fermentation rate, malolactic starter cultures, fermentation bouquet, malolactic enzyme, malic acid degradation, pourri plein, killer property, sulfite formation, killer yeasts, yeast hulls, lactic acid bacteria during fermentation, taint compounds, yeast autolysis, assimilable nitrogen content, enological conditions Key Phrases - Capitalized Phrases (CAPs): (learn more)
American Journal, Journal of Bacteriology, New York, Journal of the Institute of Brewing, Journal of Applied Bacteriology, Connaissance de la Vigne, Journal of General Microbiology, Archives of Microbiology, South African, Biophysica Acta, New Zealand, International de la Vigne, Revue Francaise, International du Vin, Journal of Biological Chemistry, Sciences des Aliments, Connaissance Vigne Vin, Journal of Food Science, Elsevier Applied Science, Food Chemistry, Antonie van Leeuwenhoek, The Australian Wine Research Institute, European Journal of Biochemistry, Food Microbiology, Journal of Fermentation Technology New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Yeasts are classified into genera and species on the basis of their morphological, physiological, biochemical and, more recently, genetic properties (Kreger-van Rij, 1987; Kurtzman, 1990). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
malolactic activity, wine industry technical conference, wine lactic acid bacteria, associated corks, cinerea infected grapes, dry wine yeasts, assimilable nitrogen concentration, sulfited musts, grape juice medium, enological significance, maximum fermentation rate, malolactic starter cultures, fermentation bouquet, malolactic enzyme, malic acid degradation, pourri plein, killer property, sulfite formation, killer yeasts, yeast hulls, lactic acid bacteria during fermentation, taint compounds, yeast autolysis, assimilable nitrogen content, enological conditions Key Phrases - Capitalized Phrases (CAPs): (learn more)
American Journal, Journal of Bacteriology, New York, Journal of the Institute of Brewing, Journal of Applied Bacteriology, Connaissance de la Vigne, Journal of General Microbiology, Archives of Microbiology, South African, Biophysica Acta, New Zealand, International de la Vigne, Revue Francaise, International du Vin, Journal of Biological Chemistry, Sciences des Aliments, Connaissance Vigne Vin, Journal of Food Science, Elsevier Applied Science, Food Chemistry, Antonie van Leeuwenhoek, The Australian Wine Research Institute, European Journal of Biochemistry, Food Microbiology, Journal of Fermentation Technology New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 13
books:
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23
books
cite this book:
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- Biotechnology Applications in Beverage Production (Elsevier Applied Food Science Series) by C. Cantarelli on 9 pages
- Biotechnology: Food and Feed Production with Microorganisms v. 5 (Food & Feed Production with Microorganisms) by H-.J. Rehm on page 21, page 50, and page 416
- Mechanisms of action of food preservation procedures by G. W. Gould on page 53, and page 390
- Advances in Microbial Physiology, Volume 22 by Anthony H. Rose on page 71, and page 472
- METHODS IN CELL BIOLOGY,VOLUME 1, Volume 1 by Author Unknown on page 163
See all 13 books this book cites
- Microbiology of Fermented Foods, Volumes 1 and 2 (v. 1&2) by B.J. Wood on 7 pages
- Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications (Volume 1, 2) by Pascal Ribéreau-Gayon on 6 pages
- Volume 1, The Handbook of Enology: Microbiology of Wine by Pascal Ribéreau-Gayon on 5 pages
- Food Microbiology Protocols (Methods in Biotechnology) by John F. T. Spencer on 5 pages
- Functional Genetics of Industrial Yeasts (Topics in Current Genetics) by Johannes H. de Winde on 4 pages
See all 23 books citing this book
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