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Biology of Microorganisms on Grapes, in Must and in Wine

BuchGebunden
522 Seiten
Englisch
Springererschienen am15.01.2009
The ancient beverage wine is the result of the fermentation of grape must. At a later stage, the scientific work led to the analysis of the many minor and trace compounds in wine, the detection and understanding of the biochemical reactions and processes, the diversity of microorganisms involved, and the range of their various activities.mehr
Verfügbare Formate
BuchGebunden
EUR267,49
BuchKartoniert, Paperback
EUR299,59
E-BookPDF1 - PDF WatermarkE-Book
EUR255,73

Produkt

KlappentextThe ancient beverage wine is the result of the fermentation of grape must. At a later stage, the scientific work led to the analysis of the many minor and trace compounds in wine, the detection and understanding of the biochemical reactions and processes, the diversity of microorganisms involved, and the range of their various activities.
Details
ISBN/GTIN978-3-540-85462-3
ProduktartBuch
EinbandartGebunden
Verlag
Erscheinungsjahr2009
Erscheinungsdatum15.01.2009
Seiten522 Seiten
SpracheEnglisch
Gewicht1063 g
IllustrationenXVIII, 522 p.
Artikel-Nr.10969566

Inhalt/Kritik

Inhaltsverzeichnis
Diversity of Microorganisms.- Lactic Acid Bacteria.- Acetic Acid Bacteria.- Yeasts.- Fungi of Grapes.- Phages of Yeast and Bacteria.- Primary and Energy Metabolism.- Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts.- Metabolism of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must.- Transport of Sugars and Sugar Alcohols by Lactic Acid Bacteria.- Secondary Metabolism.- Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate.- Usage and Formation of Sulphur Compounds.- Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine.- Pyroglutamic Acid: A Novel Compound in Wines.- Polysaccharide Production by Grapes, Must, and Wine Microorganisms.- Exoenzymes of Wine Microorganisms.- Stimulaling and Inhibitary Growth Factors.- Physical and Chemical Stress Factors in Yeast.- Physical and Chemical Stress Factors in Lactic Acid Bacteria.- Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms.- Microbial Interactions.- Molecular Biology and Regulation.- Genomics of Oenococcus oeni and Other Lactic Acid Bacteria.- Genome of Saccharomyces cerevisiae and Related Yeasts.- The Genome of Acetic Acid Bacteria.- Systems Biology as a Platform for Wine Yeast Strain Development.- Plasmids from Wine-Related Lactic Acid Bacteria.- Rapid Detection and Identification with Molecular Methods.- Maintenance of Wine-Associated Microorganisms.- DNA Arrays.- Application of Yeast and Bacteria as Starter Cultures.mehr
Kritik
From the reviews:

"This compilation is outstanding. Forty-nine contributors from eight countries offer recent information on the microbiology of wine production, covering specific topics in both breadth and depth. ... each of the book's 27 chapters stands alone, there is excellent continuity between chapters to give readers a good overview of the subject. ... The text contains detailed tabular information and clear, readily understood figures. ... This is excellent scientific reporting. Summing Up: Highly recommended. Lower-division undergraduates through professionals and practitioners." (G. S. Howell, Choice, Vol. 46 (11), 2009)mehr

Autor

Univ.-Prof. Dr. Helmut König. 1971-76 Studium der Chemie und Biologie an der Universität Heidelberg. 1979 Promotion an der Ludwig Maximilians-Universität in München über Archaebakterien. 1986 Habilitation an der Universität Regensburg für das Fach Mikrobiologie. 1987-96 Professor am Institut für Angewandte Mikrobiologie und Mykologie der Universität Ulm. Seit 1996 Leiter des Institutes für Mikrobiologie und Weinforschung der Johannes Gutenberg Universität in Mainz. Forschungsaufenthalte: Department of Health, Empire State Plaza in Albany, (N.Y.), Université Blaise Pascal (Clermont-Ferrand), Jawaharlal. Nehru University (New Delhi), Visiting Foreign Research Fellow (Professor) am Kyoto Institute of Technology; Lehrrauftrag an der Université de Bourgogne (Dijon).Etwa 190 Publikationen und Herausgeber von drei Büchern im Wesentlichen zu den Themen Archaea, Zellwandpolymere, mikrobielle Darmsymbiose, Weinmikrobiologie und Biogasbildner.