Overview
Since publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in available information, a comprehensive understanding regarding the role of individual microorganisms towards wine quality as well as the impact of complicated interactions between microorganisms and processing techniques is lacking. Wine Microbiology, Second Edition, fills this void. Like the first edition, the book addresses real world problems such as characterization and enumeration of yeast, bacteria and molds common to juice and wine environments and their impact on wine quality and stability. In addition, the potential of solving processing problems through rapid, real-time molecular methods and new applications for using starter cultures of non-Saccharomyces yeast are discussed. The book is a great resource for professionals and students in the field of enology and viticulture.
Full Product Details
Author: Kenneth C. Fugelsang ,
Charles G. Edwards
Publisher: Springer-Verlag New York Inc.
Imprint: Springer-Verlag New York Inc.
Edition: Softcover reprint of hardcover 2nd ed. 2007
Dimensions:
Width: 15.50cm
, Height: 2.10cm
, Length: 23.50cm
Weight: 0.635kg
ISBN: 9781441941213
ISBN 10: 1441941215
Pages: 394
Publication Date: 29 October 2010
Audience:
Professional and scholarly
,
Professional and scholarly
,
Professional & Vocational
,
Postgraduate, Research & Scholarly
Format: Paperback
Publisher's Status: Active
Availability: In Print
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.
Reviews
From the reviews of the second edition: This second edition takes into account the tremendous increase in the amount of information that has become available since the publication of the first edition. ! Given that the authors are authorities in their field, this book is self recommending. (Wine East, 2007)
"From the reviews of the second edition: ""This second edition takes into account the tremendous increase in the amount of information that has become available since the publication of the first edition. … Given that the authors are authorities in their field, this book is self recommending."" (Wine East, 2007)"
<p>From the reviews of the second edition: <p><p> This second edition takes into account the tremendous increase in the amount of information that has become available since the publication of the first edition. Given that the authors are authorities in their field, this book is self recommending. (Wine East, 2007)
Author Information
Kenneth C. Fugelsang has been associated with California State University (Fresno) since 1970 and is now winemaster and professor of enology. He is an author of 12 books and over 100 technical papers and presentations. Professor Fugelsang has been recipient of the Claude Laval Award for Innovative Technology, the University Award for Research and Scholarly Activity, as well as the Outstanding Alumnus Award from the College of Science and Mathematics. In addition to teaching and research responsibilities, he is responsible for operation of the university's commercial 50,000 gallon winery where student-produced wines have received over 150 super, gold, and silver awards at national and international wine competitions. Charles G. Edwards received his Bachelor of Science, Master of Science, and Doctor of Philosophy degrees in food science from Oregon State University (1982), Cornell University (1985), and The Pennsylvania State University (1989), respectively. He is currently a professor with the Department of Food Science and Human Nutrition at Washington State University (Pullman, Washington, USA). Dr. Edwards is an author of 150+ technical papers and presentations and is sole author of Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice. His laboratory was award the best research paper published in the American Journal of Enology and Viticulture in 1991 and best student presentations at the American Society for Enology and Viticulture annual meeting in 2004. Dr. Edwards currently teaches courses in food chemistry and wine microbiology/processing.
