Wine Microbiology

Practical Applications and Procedures
 HC runder Rücken kaschiert
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ISBN-13:
9780387333410
Einband:
HC runder Rücken kaschiert
Erscheinungsdatum:
14.11.2006
Seiten:
416
Autor:
Charles G. Edwards
Gewicht:
787 g
Format:
241x160x28 mm
Sprache:
Englisch
Beschreibung:

Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologist's point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them. The second edition of Wine Microbiology builds upon the foundation of its highly successful predecessor with emphasis on modern molecular methods. It has been revised and updated with recent data and conclusions in all chapters.
Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologist's point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them. The second edition has been revised and updated with recent data and conclusions in all chapters. New to this edition: 1) additional micrographs; 2) chapter on laboratory safety; 3) collection of laboratory methods; and 4) expanded Appendices. The book builds upon the foundation of its highly successful predecessor with emphasis on modern molecular methods.
Grape and Wine Microorganisms.- Yeasts.- Lactic Acid Bacteria.- Acetic Acid Bacteria.- Molds and Other Microorganisms.- Vinification and Winery Processing.- Managing Microbial Growth.- Microbial Ecology During Vinification.- Harvest and Pre-Fermentation Processing.- Fermentation and Post-Fermentation Processing.- Winery Cleaning and Sanitizing.- Quality Points Program.- Wine Spoilage.- Laboratory Procedures and Protocols.- Basic Microscopy.- Media Preparation and Culture Techniques.- Estimation of Population Density.- Identification of Wine Microorganisms.- Other Technologies for Identification and Enumeration.- Chemical and Physical Instabilities.- Laboratory Setup.- Laboratory Safety.
This book is designed to be an overview, from the wine microbiologist's point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality. The book builds upon the foundation of its predecessor with emphasis on modern molecular methods.

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