Book Details

Wine Microbiology

Publication year: 2007

ISBN: 978-0-387-33349-6

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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.

Subject: Chemistry and Materials Science, Intervention, ecology, fermented beverage, microbiology, microorganism, wine, wine microbiology