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Molecular Wine Microbiology

Molecular Wine Microbiology
A Book

by Alfonso V. Carrascosa Santiago,Rosario Munoz,Ramon Gonzalez Garcia

  • Publisher : Academic Press
  • Release : 2011-05-23
  • Pages : 372
  • ISBN : 9780080962580
  • Language : En, Es, Fr & De
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Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view. Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine Presents the most current methods of studying the microbiology of wine Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety

Wine Microbiology and Biotechnology

Wine Microbiology and Biotechnology
A Book

by Graham H. Fleet

  • Publisher : CRC Press
  • Release : 1993-01-01
  • Pages : 510
  • ISBN : 9780415278508
  • Language : En, Es, Fr & De
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Wine Microbiology and Biotechnology presents developments in fermentation technology, enzyme technology, and technologies for the genetic engineering of microorganisms in a single volume. The book emphasizes the diversity of microorganisms associated with the winemaking process, and broadens the discussion of winemaking to include more modern concepts of biotechnology and molecular biology. In each chapter, recognized authorities in their field link the scientific fundamentals of microbiology, biochemistry, and biotechnology to the practical aspects of wine production and quality. They also provide relevant historical background and offer directions for future research.

Wine Microbiology

Wine Microbiology
A Book

by Kenneth C. Fugelsang

  • Publisher : Рипол Классик
  • Release : 2021
  • Pages : 329
  • ISBN : 5881474686
  • Language : En, Es, Fr & De
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Red Wine Technology

Red Wine Technology
A Book

by Antonio Morata

  • Publisher : Academic Press
  • Release : 2018-10-29
  • Pages : 408
  • ISBN : 0128144009
  • Language : En, Es, Fr & De
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Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms

Biology of Microorganisms on Grapes, in Must and in Wine

Biology of Microorganisms on Grapes, in Must and in Wine
A Book

by Helmut König,Gottfried Unden,Jürgen Fröhlich

  • Publisher : Springer
  • Release : 2017-11-01
  • Pages : 710
  • ISBN : 3319600214
  • Language : En, Es, Fr & De
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The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.

Grape and Wine Biotechnology

Grape and Wine Biotechnology
A Book

by Antonio Morata,Iris Loira

  • Publisher : BoD – Books on Demand
  • Release : 2016-10-19
  • Pages : 470
  • ISBN : 953512692X
  • Language : En, Es, Fr & De
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Grape and Wine Biotechnology is a collective volume divided into 21 chapters focused on recent advances in vine pathology and pests, molecular tools to control them, genetic engineering and functional analysis, wine biotechnology including molecular techniques to study Saccharomyces and non-Saccharomyces yeast in enology, new fermentative applications of nonconventional yeasts in wine fermentation, biological aging on lees and wine stabilization, advanced instrumental techniques to detect wine origin and frauds, and many other current applications useful for researchers, lecturers, and vine or wine professionals. The chapters have been written by experts from different universities and research centers of 13 countries being representative of the knowledge, research, and know-how of many wine regions worldwide.

Food Molecular Microbiology

Food Molecular Microbiology
A Book

by Spiros Paramithiotis,Jayanta K Patra

  • Publisher : CRC Press
  • Release : 2019-02-14
  • Pages : 252
  • ISBN : 1351615092
  • Language : En, Es, Fr & De
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With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications, thereby improving our understanding of the interactions between biotic and abiotic factors and concomitantly the physiology of starter cultures, spoilage and pathogenic microbiota. Improvements in the speed, accuracy and reliability of food quality and safety assessment have made the foundation stronger for future developments including the exploitation of gene networks and applications of nanotechnology and systems biology. This book reviews all these developments, provides an integrated view of the subject and helps in identifying areas of future development.

Grapes and Wines

Grapes and Wines
Advances in Production, Processing, Analysis and Valorization

by António M. Jordão,Fernanda Cosme

  • Publisher : BoD – Books on Demand
  • Release : 2018-02-28
  • Pages : 384
  • ISBN : 9535138332
  • Language : En, Es, Fr & De
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The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.

Science and Technology of Fruit Wine Production

Science and Technology of Fruit Wine Production
A Book

by Maria R. Kosseva,V.K. Joshi,P.S. Panesar

  • Publisher : Academic Press
  • Release : 2016-11-01
  • Pages : 756
  • ISBN : 0128010347
  • Language : En, Es, Fr & De
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Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines

Wine Fermentation

Wine Fermentation
A Book

by Harald Claus

  • Publisher : MDPI
  • Release : 2019-03-28
  • Pages : 176
  • ISBN : 3038976741
  • Language : En, Es, Fr & De
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Wineries are facing new challenges due to actual market demands for the creation of products exhibiting more particular flavors. In addition, climate change has lead to the requirement for grape varieties with specific features, such as convenient maturation times, enhanced tolerance towards dryness, osmotic stress, and resistance against plant-pathogens. The next generation of yeast starter cultures should produce wines with an appealing sensory profile and less alcohol. This Special Issue comprises actual studies addressing some of the problems and solutions for the environmental, technical, and consumer challenges of wine making today: Development of sophisticated mass spectroscopic methods enable the identification of the major metabolite spectrum of grapes/wine and deliver detailed insights in terroir and yeast-specific traits;Knowledge of the origin and reactions of reductive sulphur compounds facilitates the avoidance of unpleasant wine odors;Innovative physical–chemical treatments support effective and sustainable color extraction from red grape varieties;Enological enzymes from yeasts used directly or in the form of starter cultures are promising tools to increase the juice yields, color intensity, and aroma of wine;Natural and artificial Saccharomyces hybrids as well as collections of adapted wild isolates from various ecological niches will extend winemakers repertoire, allowing individual fermentations;Exact process control of wine fermentations by convenient computer programs will guarantee consistently high product quality.

Quantitative Microbiology in Food Processing

Quantitative Microbiology in Food Processing
Modeling the Microbial Ecology

by Anderson de Souza Sant'Ana

  • Publisher : John Wiley & Sons
  • Release : 2017-02-06
  • Pages : 696
  • ISBN : 1118756428
  • Language : En, Es, Fr & De
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14.5.3 Modified atmosphere packaging (MAP)

Molecular Techniques in the Microbial Ecology of Fermented Foods

Molecular Techniques in the Microbial Ecology of Fermented Foods
A Book

by Luca Cocolin,Danilo Ercolini

  • Publisher : Springer Science & Business Media
  • Release : 2007-12-15
  • Pages : 280
  • ISBN : 9780387745206
  • Language : En, Es, Fr & De
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With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.

Handbook of Enology, Volume 1

Handbook of Enology, Volume 1
The Microbiology of Wine and Vinifications

by Pascal Ribéreau-Gayon,Denis Dubourdieu,B. Donèche,A. Lonvaud

  • Publisher : John Wiley & Sons
  • Release : 2006-05-01
  • Pages : 512
  • ISBN : 0470010355
  • Language : En, Es, Fr & De
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The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.

Yeasts in the Production of Wine

Yeasts in the Production of Wine
A Book

by Patrizia Romano,Maurizio Ciani,Graham H. Fleet

  • Publisher : Springer Nature
  • Release : 2019-09-16
  • Pages : 515
  • ISBN : 1493997823
  • Language : En, Es, Fr & De
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It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.

Yeast Research

Yeast Research
a Historical Overview

by James A. Barnett,Linda Barnett

  • Publisher : American Society for Microbiology Press
  • Release : 2011-04-28
  • Pages : 379
  • ISBN : 1555815162
  • Language : En, Es, Fr & De
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The comprehensive history of yeast research. • Traces the growing understanding of yeasts and their role in the evolution of microbiology, biochemistry, cytology, and genetics. • Details how findings in yeast research were used to overcome complex problems and to develop currently accepted scientific concepts and methods. • Emphasizes experimental evidence, by reproducing many figures from the original researchers’ work as well as illustrations of the equipment they used. The book is enlivened with images of many of the scientists and offers accounts of notable incidents in the lives of some of them. • Serves as a resource for microbiology, biochemistry, or general biology students.

The Characterization of Yeast Communities in Commercial Wine Fermentations Using Denaturing Gradient Gel Electrophoresis

The Characterization of Yeast Communities in Commercial Wine Fermentations Using Denaturing Gradient Gel Electrophoresis
A Book

by Eric Johannsen

  • Publisher : Unknown Publisher
  • Release : 2002
  • Pages : 164
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Wine Chemistry and Biochemistry

Wine Chemistry and Biochemistry
A Book

by M. Victoria Moreno-Arribas,Carmen Polo

  • Publisher : Springer Science & Business Media
  • Release : 2008-11-06
  • Pages : 735
  • ISBN : 0387741186
  • Language : En, Es, Fr & De
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The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Generation of Aromas and Flavours

Generation of Aromas and Flavours
A Book

by Alice Vilela

  • Publisher : BoD – Books on Demand
  • Release : 2018-11-14
  • Pages : 82
  • ISBN : 1789844525
  • Language : En, Es, Fr & De
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Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas.

Yeast

Yeast
Industrial Applications

by Antonio Morata,Iris Loira

  • Publisher : BoD – Books on Demand
  • Release : 2017-11-08
  • Pages : 300
  • ISBN : 9535135996
  • Language : En, Es, Fr & De
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Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers.

Cheese and Microbes

Cheese and Microbes
A Book

by Catherine W. Donnelly

  • Publisher : ASM Press
  • Release : 2014-04-30
  • Pages : 350
  • ISBN : 1555818595
  • Language : En, Es, Fr & De
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A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.