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 Electronic eBook
LanguageEnglish
Published Cham, Switzerland : Springer, 2017.
EditionSecond edition.
Subjects
Wine and wine making > Microbiology.
elektronické knihy
electronic books
Online AccessFull text
ISBN9783319600215
9783319600208
Physical Description1 online resource (xxii, 710 pages) : illustrations (some color)

Cover

Table of Contents:
  • 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
  • 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
  • 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
  • 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
  • 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

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