Overview

This reference is designed to meet the practical needs of winery personnel working in the areas of micobiological surveillance and quality control. It addresses real world problems, such as the identification and enumeration of micro-organisms and their impact on production and stability. For each topic, discussions provide the necessary background information and detailed, step-by-step laboratory procedures. The author also discusses the interpretation of results (including relevant statistical issues) and what the results mean for the winemaker. Topics covered include: microbiology in the vineyard, pre-fermentation processing, fermentation, cellaring concerns, finishing operations, and sanitation. Appendices review basic concepts and techniques important to the successful operation of a microbiology laboratory and the makeup of laboratory media used for growth and diagnostic purposes.

Full Product Details

Author:   K.C. Fugalsang
Publisher:   Kluwer Academic Publishers Group
Imprint:   Kluwer Academic / Plenum Publishers
Dimensions:   Width: 15.60cm , Height: 1.70cm , Length: 23.40cm
Weight:   0.555kg
ISBN:  

9780412066115

ISBN 10:   0412066114
Pages:   268
Publication Date:   31 December 1995
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

Chapter I: The Lactic Acid Bacteria (LAB). Utilization of Commercial Starters for MLF. Growth of Lab in Wine (The Malolactic Fermentation). Lab Spoilage. Laboratory Procedures. Chapter II: Acetic Acid Bacteria (AAB). Other Wine-Associated Bacteria. Laboratory Procedures for Identification of Acetic Acid. Bacteria. Chapter III: Yeasts and Molds. Yeast Classification. Native Flora and Fermentation. Selected Native Yeasts. Laboratory Procedures. Molds of Imporatnce in Winemaking. Laboratory Procedures. Chapter IV: Prefermentation Processing. Chapter V: Fermentation and Post-Fermentation Processing. Chapter VI: Bottling. Laboratory Procedures. Chapter VII: Winery Sanitation. Sanitizers. Sanitation Monitoring. Direct Contact Tests. Appendices: Basic Microscopy and Laboratory Setup; Media Preparation and Transfer Techniques; Media Preparation; Sterile Transfer Techniques; Estimation of Population Density; Preparation of Dilutions; Chemical/Physical Instabilities.

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