This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy. It contains over 300 drawings, photographs and photomicrographs that illustrate the diagnostic morphology of wine yeast and bacteria used to track wine spoilage and related problems.
"Anyone with a background in microbiology who reads this books will find his or her understanding of enological microbiology substantially expanded."---Wine East". . .comprehensive.. . . . . .an excellent resource. . ..its implied goal [is] effectively accomplished."---Choice
Innehållsförteckning
The compound microscope; microscopic observation techniques; preparation and set-up for microscopic observation; counting bacteria and yeast cells in must and wine; sterilization techniques; the antiseptic effect of sulphur dioxide; the correlation between pH, buffer power, oxidation-reduction potential, microbiological stabilization and the acid taste of wine; alternative techniques to the use of sulphur dioxide for microbiological stabilization; cleansing and sanitation; the taxonomy, cytology, biology and morphology of wine-associated yeasts; the isolation, selection and purification of wine yeasts; oenological characteristics of selected yeast strains and their genetic amelioration; current and prospective topics in microbial enology; the metabolism of sugars and nitrogen by yeasts; the oxygen requirement for wine yeast; the microbiological monitoring of must and wine; management and control of the first and second alcoholic fermentation; the formation of organoleptically important metabolites by wine yeast and bacteria; the production of acetic acid; the biological degradation of malic acid; the microbiological control of must concentrates and sulphured musts; the microbiological control of wine during storage and ageing; techniques used for the microbiological stabilization of musts and wines; the microbiological stabilization of wine through thermal treatment; microbiological stabilization through filtration; appendix - microscopic and chemical assays for the identification of sediments.
