Overview

This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy. It contains over 300 drawings, photographs and photomicrographs that illustrate the diagnostic morphology of wine yeast and bacteria used to track wine spoilage and related problems.

Full Product Details

Author:   Claudio Delfini ,  Joseph V. Formica
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Volume:   v. 108
Dimensions:   Width: 21.00cm , Height: 3.70cm , Length: 28.00cm
Weight:   1.542kg
ISBN:  

9780824705909

ISBN 10:   0824705904
Pages:   496
Publication Date:   23 March 2001
Audience:   Professional and scholarly ,  Professional and scholarly ,  Professional & Vocational ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

The compound microscope; microscopic observation techniques; preparation and set-up for microscopic observation; counting bacteria and yeast cells in must and wine; sterilization techniques; the antiseptic effect of sulphur dioxide; the correlation between pH, buffer power, oxidation-reduction potential, microbiological stabilization and the acid taste of wine; alternative techniques to the use of sulphur dioxide for microbiological stabilization; cleansing and sanitation; the taxonomy, cytology, biology and morphology of wine-associated yeasts; the isolation, selection and purification of wine yeasts; oenological characteristics of selected yeast strains and their genetic amelioration; current and prospective topics in microbial enology; the metabolism of sugars and nitrogen by yeasts; the oxygen requirement for wine yeast; the microbiological monitoring of must and wine; management and control of the first and second alcoholic fermentation; the formation of organoleptically important metabolites by wine yeast and bacteria; the production of acetic acid; the biological degradation of malic acid; the microbiological control of must concentrates and sulphured musts; the microbiological control of wine during storage and ageing; techniques used for the microbiological stabilization of musts and wines; the microbiological stabilization of wine through thermal treatment; microbiological stabilization through filtration; appendix - microscopic and chemical assays for the identification of sediments.

Reviews

Anyone with a background in microbiology who reads this books will find his or her understanding of enological microbiology substantially expanded. ---Wine East . . .comprehensive.. . . . . .an excellent resource. . ..its implied goal [is] effectively accomplished. ---Choice

Author Information

Claudio Delfini, Joseph V. Formica

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