Biology of microorganisms on grapes, in must and in wine

In contrast to previous publications, this book consistently focuses on the biology of wine-associated microbes. An international board of expert wine researchers describes the relevant ecological, physiological and genetic aspects of wine microbiology.

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Bibliographic Details
Other Authors: König, Helmut, 1950 May 3- (Editor), Unden, Gottfried, (Editor), Fröhlich, Jürgen, Dr., (Editor)
Format: eBook
Language: English
Published: Cham, Switzerland : Springer, 2017.
Edition: Second edition.
Subjects:
Wine and wine making > Microbiology.
elektronické knihy
electronic books
ISBN: 9783319600215
9783319600208
Physical Description: 1 online resource (xxii, 710 pages) : illustrations (some color)

Cover

Table of contents

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245 0 0 |a Biology of microorganisms on grapes, in must and in wine /  |c Helmut König, Gottfried Unden, Jürgen Fröhlich, editors. 
250 |a Second edition. 
264 1 |a Cham, Switzerland :  |b Springer,  |c 2017. 
300 |a 1 online resource (xxii, 710 pages) :  |b illustrations (some color) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
505 0 |a Foreword for the Second Edition -- Foreword of the First Edition -- Preface of the Second Edition -- Preface of the First Edition -- Contents -- List of Contributors -- Part I: Diversity of Microorganisms -- Chapter 1: Lactic Acid Bacteria -- 1.1 Introduction -- 1.2 Ecology -- 1.3 Phenotypic and Phylogenetic Relationship -- 1.4 Physiology -- 1.5 Genetics -- 1.6 Activities in Must and Wine -- 1.7 Characteristics of Genera and Species of Wine-Related Lactic Acid Bacteria -- 1.7.1 Genus Lactobacillus -- 1.7.2 Genus Leuconostoc -- 1.7.3 Genus Oenococcus 
505 8 |a 1.7.4 Genus Pediococcus1.7.5 Genus Weissella -- 1.8 Conclusions -- References -- Chapter 2: Acetic Acid Bacteria -- 2.1 Introduction -- 2.2 From Grapes to Wine: An Adverse Environment -- 2.3 Isolation and Taxonomy -- 2.4 Molecular Techniques for Routine Identification of AAB -- 2.5 AAB Ecology During Winemaking -- 2.5.1 AAB in Grapes and Musts -- 2.5.2 AAB During Fermentation -- 2.5.3 AAB During Ageing and Wine Maturation -- 2.6 Acetic Acid Bacteria and Wine Spoilage -- 2.7 Conclusion: Prevention of Wine Spoilage and Oenological Practices -- References 
505 8 |a Chapter 3: Yeasts3.1 Introduction -- 3.2 Non-Saccharomyces Strain Diversity -- 3.2.1 Assessment of Non-Saccharomyces Yeast Diversity -- 3.2.2 Factors Affecting Non-Saccharomyces Diversity: Presence in Vineyard -- 3.2.3 Factors Affecting Non-Saccharomyces Diversity: Impact of Fermentation Management on Persistence -- 3.2.4 Impact of Non-Saccharomyces Strains on Wine Flavor, Aroma, and Mouthfeel -- 3.3 Diversity of Saccharomyces -- 3.3.1 Methods of Analysis -- 3.3.2 Genomic Diversity -- 3.3.3 Saccharomyces Hybrid Strain Diversity -- 3.4 Conclusions -- References 
505 8 |a Chapter 4: Fungi of Grapes4.1 Introduction -- 4.2 Peronosporomycetes -- 4.2.1 Plasmopara viticola (Berk. and Curt.) Berl. and De Toni: Grapevine Downy Mildew -- 4.3 Ascomycetes -- 4.3.1 Erysiphe necator Schwein. (emend. Uncinula necator (Schw.) Burr) (Erysiphales): Grapevine Powdery Mildew -- 4.3.2 Botrytis cinerea Pers.:Fr. (Helotiales): Botrytis Bunch Rot -- 4.3.3 Pseudopezicula tracheiphila (MÃơll.-Thurg.) Korf and Zhuang (Helotiales): Rotbrenner -- 4.3.4 Phomopsis viticola (Sacc.) Sacc (Diaporthales): Phomopsis Cane and Leaf Spot 
505 8 |a 4.3.5 Elsinoñ ampelina Shear (Myringiales): Anthracnose (Schwarzer Brenner)4.3.6 Guignardia bidwellii (Ellis) Viala and Ravaz (Dothideales): Black Rot -- 4.3.7 Penicillium expansum Link (Eurotiales): Green Mould -- 4.3.8 Aspergillus spec. (Eurotiales): Aspergillus Rot -- 4.3.9 Coniella petrakii B. Sutton (Diaporthales): White Rot -- 4.3.10 Alternaria alternata (Fr.: Fr.) Keissler (Pleosporales): Alternaria Rot -- 4.3.11 Cladosporium herbarum (Pers.) Link (Capnodiales): Cladosporium Rot -- 4.3.12 Trichothecium roseum (Pers.) Link (Hypocreales): Pink Rot 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a In contrast to previous publications, this book consistently focuses on the biology of wine-associated microbes. An international board of expert wine researchers describes the relevant ecological, physiological and genetic aspects of wine microbiology. 
504 |a Includes bibliographical references at the end of each chapters and index. 
590 |a SpringerLink  |b Springer Complete eBooks 
650 0 |a Wine and wine making  |x Microbiology. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a König, Helmut,  |d 1950 May 3-  |e editor. 
700 1 |a Unden, Gottfried,  |e editor. 
700 1 |a Fröhlich, Jürgen,  |c Dr.,  |e editor. 
776 0 8 |i Printed edition:  |z 9783319600208 
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