Biology of Microorganisms on Grapes, in Must and in Wine / edited by Helmut König, Gottfried Unden, Jürgen Fröhlich

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

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Persons: König, Helmut [Editor]; Unden, Gottfried [Editor]; Fröhlich, Jürgen [Editor]
Format: eBook
Language(s):English
Publication:Cham : Springer International Publishing, 2017
Edition:2nd ed. 2017
Subjects:Life sciences
Microbiology
Food
Agriculture
Plant biochemistry
Related resources:Printed edition: ISBN 9783319600208
Physical description:1 Online-Ressource (XXII, 710 p. 128 illus., 92 illus. in color)
Reproduction:Online-Ausg., Springer eBook Collection. Biomedical and Life Sciences
ISBN:978-3-319-60021-5
DOI:10.1007/978-3-319-60021-5