Biology of Microorganisms on Grapes, in Must and in Wine

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: König, Helmut (Επιμελητής έκδοσης), Unden, Gottfried (Επιμελητής έκδοσης), Fröhlich, Jürgen (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2017.
• Έκδοση: 2nd ed. 2017.
• Θέματα: Life sciences.; Microbiology.; Food > Biotechnology.; Agriculture.; Plant biochemistry.; Life Sciences.; Food Microbiology.; Applied Microbiology.; Plant Biochemistry.; Food Science.

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...

Πίνακας περιεχομένων:

• 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.