Biology Of Microorganisms On Grapes In Must And In Wine

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Biology of Microorganisms on Grapes, in Must and in Wine

Helmut König,Gottfried Unden,Jürgen Fröhlich
Biology of Microorganisms on Grapes in Must and in Wine Book PDF

Author : Helmut König,Gottfried Unden,Jürgen Fröhlich
Publisher : Springer
Page : 710 pages
File Size : 50,5 Mb
Release : 2017-11-01
Category : Technology & Engineering
ISBN : 9783319600215

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Biology of Microorganisms on Grapes, in Must and in Wine by Helmut König,Gottfried Unden,Jürgen Fröhlich Pdf

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.

Wine Microbiology and Biotechnology

Graham H. Fleet
Wine Microbiology and Biotechnology Book PDF

Author : Graham H. Fleet
Publisher : CRC Press
Page : 524 pages
File Size : 52,9 Mb
Release : 1993-01-01
Category : Technology & Engineering
ISBN : 0415278503

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Wine Microbiology and Biotechnology by Graham H. Fleet Pdf

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

Kenneth C. Fugelsang,Charles G. Edwards
Wine Microbiology Book PDF

Author : Kenneth C. Fugelsang,Charles G. Edwards
Publisher : Springer Science & Business Media
Page : 408 pages
File Size : 42,9 Mb
Release : 2007-04-03
Category : Technology & Engineering
ISBN : 9780387333496

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Wine Microbiology by Kenneth C. Fugelsang,Charles G. Edwards Pdf

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

V. K. Joshi,Ramesh C. Ray
Winemaking Book PDF

Author : V. K. Joshi,Ramesh C. Ray
Publisher : CRC Press
Page : 1073 pages
File Size : 54,6 Mb
Release : 2021-02-09
Category : Science
ISBN : 9781351034241

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Winemaking by V. K. Joshi,Ramesh C. Ray Pdf

Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the technology of winemaking is thus imperative. The preparation of wine involves steps from harvesting the grapes, fermenting the must, maturing the wine, stabilizing it finally, to getting the bottled wine to consumers. The variety of cultivars, methods of production, and style of wine, along with presentation and consumption pattern add to the complexity of winemaking. In the past couple of decades, there have been major technological advances in wine production in the areas of cultivation of grapes, biochemistry and methods of production of different types of wines, usage of analytical techniques has enabled us to produce higher quality wine. The technological inputs of a table wine, dessert wine or sparkling wine, are different and has significance to the consumer. The role played by the killer yeast, recombinant DNA technology, application of enzyme technology and new analytical methods of wine evaluation, all call for a comprehensive review of the advances made. This comprehensive volume provides a holistic view of the basics and applied aspects of wine production and technology. The book comprises production steps, dotted with the latest trends or the innovations in the fields. It draws upon the expertise of leading researchers in the wine making worldwide.

Molecular Wine Microbiology

Alfonso V. Carrascosa Santiago,Rosario Munoz
Molecular Wine Microbiology Book PDF

Author : Alfonso V. Carrascosa Santiago,Rosario Munoz
Publisher : Unknown
Page : 363 pages
File Size : 42,6 Mb
Release : 2011
Category : Technology & Engineering
ISBN : 0123750210

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Molecular Wine Microbiology by Alfonso V. Carrascosa Santiago,Rosario Munoz Pdf

While other books offer insights into the production aspects of enology, this book is written by expert microbiologists who explore the positive and negative impacts of gene mechanisms in the production of wine from a microbiological point of view. Updates include coverage of the use of yeast mannoproteins to avoid tartaric and proteic haze in wine.

Microbiota of Grapes: Positive and Negative Role on Wine Quality

Anonim
Microbiota of Grapes Positive and Negative Role on Wine Quality Book PDF

Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 42,9 Mb
Release : 2017
Category : Electronic
ISBN : OCLC:1368441035

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Microbiota of Grapes: Positive and Negative Role on Wine Quality by Anonim Pdf

During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentation dynamics with significant impacts on the 'qualities' of final productions. The selection from the indigenous micro-biodiversity of 'virtuous' ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of 'tailored' starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generation of a high added value. Together with a pronounced seasonality, this feature strongly contributes to the selection of a large group of starter cultures. In the last years, several studies contributed to describe the complexity of grapevine-associated microbiota using both culture-dependent and culture-independent approaches. The grape-associated microbial communities continuously change during the wine-making process, with different dominances that correspond to the main biotechnological steps that take place in wine. In order to simplify, following a time trend, four major dominances can be mainly considered: non-Saccharomyces, Saccharomyces, lactic acid bacteria (LAB), and spoilage microbes. The first two dominances come in succession during the alcoholic fermentation: the impact of Saccharomyces (that are responsible of key enological step of ethanol production) can be complemented/integrated by the contributions of compatible non-Saccharomyces strains. Lactic acid bacteria constitute the malolactic consortium responsible of malolactic fermentation, a microbial bioconversion often desired in wine (especially in red wine production). Finally, the fourth dominance, the undesired microbiota, represents a panel of microorganisms that, coupling spoilage potential to the resistance to the harsh conditions typical of wine environment, can cause important economic losses. In each of these four dominances a complex microbial biodiversity has been described. The studies on the enological significance of the micro-biodiversity connected with each of the four dominances highlighted the presence of a dichotomy: in each consortia there are species/strains that, in reason of their metabolisms, are able to improve wine 'qualities' (resource of interest in starter cultures design), and species/strains that with their metabolism are responsible of depreciation of wine. Articles describing new oenological impacts of yeasts and bacteria belonging to the four main categories above mentioned (non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbes) are welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine.

Understanding Wine Microbiota: Challenges and Opportunities

Aline Lonvaud,Linda F. Bisson
Understanding Wine Microbiota Challenges and Opportunities Book PDF

Author : Aline Lonvaud,Linda F. Bisson
Publisher : Frontiers Media SA
Page : 168 pages
File Size : 42,7 Mb
Release : 2019-08-16
Category : Electronic
ISBN : 9782889459599

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Understanding Wine Microbiota: Challenges and Opportunities by Aline Lonvaud,Linda F. Bisson Pdf

Wine yeast and bacteria have been extensively characterized in terms of physiological and metabolic traits largely in pure culture analyses. Winemaking practices derived from this basic knowledge have undoubtedly improved wine quality. Phylogenetic studies and genome comparisons in extensive collections have revealed the processes of evolution and adaptation of the two main microbial species, Saccharomyces cerevisiae and Oenococcus oeni, present in wine. However, grapes and grape juice contain a variety of microorganisms and these principal agents of fermentation are in fact part of a complex microbial community that evolves dynamically in a special niche. Thanks to the new methods of analysis, the complexity of the microbiota can be measured in any sample of must or wine. In addition, there is greater appreciation of diversity within the main species present in wine. Intraspecific diversity has been evaluated in yeast and bacteria species and strains can be typed even in the mixture of selected or indigenous strains. Descriptions of microbial profiles in all the regions of the world suggest that the microbiota is a significant element of terroir or regional signature. It is no longer enough to simply describe what is present. It is important to consider evolution, physiology and metabolism taking into account microbial interactions within the community. Research in wine microbiology has also expanded our understanding of the participation and role of non-Saccharomyces organisms in winemaking, and refined knowledge on microbial spoilage. However, it is challenging to go from the simple description of these phenomena to their interpretation. The greatest difficulty lies in analyzing the functioning of the extraordinary complex system of yeast and bacteria present during different stages of the fermentation. Interactions in the very particular environment of fermenting grape induce alternations of relative populations’ dominances and declines with subsequent impacts on wine composition. Some mechanisms have been identified or suggested, but much remains to be done. The recent advent of inoculation with non-Saccharomyces in oenological practice, sometimes leading to inconstant results, reflects the profound gaps that exist in knowledge of the complexity of fermentation and wine microbial ecosystems. Understanding how the microbial community works is expected to provide a sound basis before using fermentation helpers and starters, taking into account the indigenous microbiota. It will also aid in monitoring and understanding native or uninoculated fermentations that rely on the complex interactions of grape, winery and fermentation biota for their aroma and flavor profile. The aim of this Research Topic was to bring together current knowledge on several key aspects of wine microorganism biology: i) Evolution / co-evolution of yeasts and bacteria in their process of domestication and adaptation to the oenological niche. ii) Mechanisms of interactions between species and strains, both on grapes and in grape must. iii) Metabolism and physiology of yeast and bacteria in interactions with each other and with the environment, considering to what extent expected objectives (typicity, lower alcohol, etc.,) can be reached by using selected strains. iv) Development of novel technologies or approaches for the assessment of changes in a dynamic microbial community and the linking of such changes to wine flavor and aroma properties. v) Diversity, ecology, physiology and metabolism of B. bruxellensis. Damage from this spoilage agent is not effectively prevented because we do not fully understand the biology of this species, particularly in interaction with other yeast and bacteria. Each chapter presents advances in these areas of study. Research in wine microbiology, particularly in the wine microbiome and its impacts on wine composition is enhancing our understanding of the complexities and dynamics of microbial food and beverage ecosystems.

Starter Cultures in Food Production

Barbara Speranza,Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia
Starter Cultures in Food Production Book PDF

Author : Barbara Speranza,Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia
Publisher : John Wiley & Sons
Page : 406 pages
File Size : 40,6 Mb
Release : 2017-02-06
Category : Technology & Engineering
ISBN : 9781118933763

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Starter Cultures in Food Production by Barbara Speranza,Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia Pdf

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.

Wine Fermentation

Harald Claus
Wine Fermentation Book PDF

Author : Harald Claus
Publisher : MDPI
Page : 176 pages
File Size : 41,8 Mb
Release : 2019-03-28
Category : Science
ISBN : 9783038976745

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Wine Fermentation by Harald Claus Pdf

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.

Handbook of Enology, Volume 1

Pascal Ribéreau-Gayon,Denis Dubourdieu,B. Donèche,A. Lonvaud
Handbook of Enology Volume 1 Book PDF

Author : Pascal Ribéreau-Gayon,Denis Dubourdieu,B. Donèche,A. Lonvaud
Publisher : John Wiley & Sons
Page : 512 pages
File Size : 49,6 Mb
Release : 2006-05-01
Category : Science
ISBN : 9780470010358

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Handbook of Enology, Volume 1 by Pascal Ribéreau-Gayon,Denis Dubourdieu,B. Donèche,A. Lonvaud Pdf

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.

Advances in Grape and Wine Biotechnology

Antonio Morata,Iris Loira
Advances in Grape and Wine Biotechnology Book PDF

Author : Antonio Morata,Iris Loira
Publisher : BoD – Books on Demand
Page : 298 pages
File Size : 43,5 Mb
Release : 2019-09-04
Category : Technology & Engineering
ISBN : 9781789846126

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Advances in Grape and Wine Biotechnology by Antonio Morata,Iris Loira Pdf

Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.

Wine Microbiology

Claudio Delfini,Joseph V. Formica
Wine Microbiology Book PDF

Author : Claudio Delfini,Joseph V. Formica
Publisher : CRC Press
Page : 496 pages
File Size : 40,8 Mb
Release : 2001-03-23
Category : Technology & Engineering
ISBN : 9781482294644

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Wine Microbiology by Claudio Delfini,Joseph V. Formica Pdf

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 wi

Wine Chemistry and Biochemistry

M. Victoria Moreno-Arribas,Carmen Polo
Wine Chemistry and Biochemistry Book PDF

Author : M. Victoria Moreno-Arribas,Carmen Polo
Publisher : Springer Science & Business Media
Page : 729 pages
File Size : 54,7 Mb
Release : 2008-11-06
Category : Technology & Engineering
ISBN : 9780387741185

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Wine Chemistry and Biochemistry by M. Victoria Moreno-Arribas,Carmen Polo Pdf

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.

The Chemistry and Biology of Winemaking

Ian S Hornsey
The Chemistry and Biology of Winemaking Book PDF

Author : Ian S Hornsey
Publisher : Royal Society of Chemistry
Page : 128 pages
File Size : 53,8 Mb
Release : 2015-10-09
Category : Technology & Engineering
ISBN : 9781782626312

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The Chemistry and Biology of Winemaking by Ian S Hornsey Pdf

Someone once said that 'wine is a mixture of chemistry, biology and psychology'. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today's sophisticated products sampled over a meal. The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved. Starting with the role of yeast in fermentation, it goes on to discuss so-called 'killer yeasts', lactic acid bacteria and the role that genetically modified organisms may have in the future. This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.

Handbook of Enology, Volume 1

Pascal Ribéreau-Gayon,Denis Dubourdieu,Bernard B. Donèche,Aline A. Lonvaud
Handbook of Enology Volume 1 Book PDF

Author : Pascal Ribéreau-Gayon,Denis Dubourdieu,Bernard B. Donèche,Aline A. Lonvaud
Publisher : John Wiley & Sons
Page : 656 pages
File Size : 50,6 Mb
Release : 2021-03-29
Category : Technology & Engineering
ISBN : 9781119584681

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Handbook of Enology, Volume 1 by Pascal Ribéreau-Gayon,Denis Dubourdieu,Bernard B. Donèche,Aline A. Lonvaud Pdf

As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, an7thd better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology, is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an "unfinished" wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation; Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.