Awards

• Winner of Jury Award for Enology, 2012 2012

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Author:   Alfonso V. Carrascosa Santiago (Instituto de Investigacion en Ciencias de la Alimentacion (CSIC-UAM), Madrid, Spain) ,  Rosario Munoz (Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (CSIC), Madrid, Spain) ,  Ramon Gonzalez Garcia (Instituto de Ciencias de la Vid y del Vino (CSIC-UR-GR), Logrono, Spain)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Dimensions:   Width: 19.10cm , Height: 2.30cm , Length: 23.50cm
Weight:   0.920kg
ISBN:  

9780123750211

ISBN 10:   0123750210
Pages:   372
Publication Date:   23 May 2011
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Awaiting stock  
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Table of Contents

Chapter 1. Yeast. Saccharomyces I. Yeast for primary alcoholic fermentation Chapter 2. Yeast. Saccharomyces II. Second fermentation yeasts Chapter 3. Yeasts. Saccharomyces III. Yeast for wines with biological ageing Chapter 4. Yeast. Non-Saccharomyces Chapter 5. Identification and molecular characterization of wine yeasts. Chapter 6. Genomics and proteomics of wine yeasts. Chapter 7. Improvement of wine yeasts by genetic engineering techniques Chapter 8. Lactic acid bacteria. Chapter 9. Acetic acid bacteria. Chapter 10. Filamentous fungi Chapter 11. Production of starter cultures for winemaking Chapter 12. Conservation of wine related microbial strains Chapter 13. HACPC in wine making. Ochratoxin A. Chapter 14. Applied enological microbiology

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