Biology of Microorganisms on Grapes, in Must and in Wine

• Corporate Author: SpringerLink (Online service)
• Other Authors: König, Helmut (Editor), Unden, Gottfried (Editor), Fröhlich, Jürgen (Editor)
• Format: Electronic eBook
• Language: English
• Published: Berlin, Heidelberg : Springer Berlin Heidelberg, 2009.
• Subjects: Life sciences.; Biotechnology.; Microbiology.; Food > Biotechnology.; Agriculture.; Plant biochemistry.; Life Sciences.; Plant Biochemistry.; Applied Microbiology.; Food Science.

The ancient beverage wine is the result of the fermentation of grape must. This n- urally and fairly stable product has been and is being used by many human societies as a common or enjoyable beverage, as an important means to improve the quality of drinking water in historical times, as therapeutic...