Wine Microbiology provides a detailed, step-by-step procedural guide to the isolation and characterization of bacteria and yeast common to the juice and wine environment.

This invaluable resource addresses "real world" problems, such as the identification and enumeration of microorganisms and their impact on production and stablility.

Wine Microbiology builds upon the foundation of the first edition with emphasis on modern molecular methods.

It has been revised and updated with recent data and conclusions in all chapters.

Contents

1. Yeasts
2. Lactic Acid Bacteria
3. Acetic Acid Bacteria
4. Molds and Other Microorganisms
5. Managing Microbial Growth
6. Microbial Ecology During Vinification
7. Harvest and Pre–Fermentation Processing
8. Fermentation and Post–Fermentation Processing
9. Winery Cleaning and Sanitizing
10. Quality Points Program
11. Wine Spoilage
12. Basic Microscopy
13. Media Preparation and Culture Techniques
14. Estimation of Population Density
15. Identification of Wine Microorganisms
16. Other Technologies for Identification and Enumeration
17. Chemical and Physical Instabilities
18. Laboratory Set–up
19. Laboratory Safety

Index

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