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  • Produktbild: Biology of Microorganisms on Grapes, in Must and in Wine
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Biology of Microorganisms on Grapes, in Must and in Wine

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274,99 € UVP 320,99 €

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Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

10.11.2017

Abbildungen

XXII, 710 p. 128 illus., 92 illus. in color.

Herausgeber

Helmut König + weitere

Verlag

Springer

Seitenzahl

710

Maße (L/B/H)

24,1/16/4,5 cm

Gewicht

1250 g

Auflage

Second Edition 2017

Sprache

Englisch

ISBN

978-3-319-60020-8

Beschreibung

Portrait

Prof. Dr. Helmut König, Johannes Gutenberg University, Inst. Microbiology and Wine Research,Mainz, Germany Dr. Jürgen Fröhlich,Erbslöh Geisenheim AG,Geisenheim,Germany Prof. Dr. Gottfried Unden,Johannes Gutenberg University, Inst. Microbiology and Wine Research,Mainz, Germany

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

10.11.2017

Abbildungen

XXII, 710 p. 128 illus., 92 illus. in color.

Herausgeber

Verlag

Springer

Seitenzahl

710

Maße (L/B/H)

24,1/16/4,5 cm

Gewicht

1250 g

Auflage

Second Edition 2017

Sprache

Englisch

ISBN

978-3-319-60020-8

Herstelleradresse

Springer-Verlag KG
Sachsenplatz 4-6
1201 Wien
AT

Email: ProductSafety@springernature.com

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  • Produktbild: Biology of Microorganisms on Grapes, in Must and in Wine
  • Produktbild: Biology of Microorganisms on Grapes, in Must and in Wine

  • Diversity of Microorganisms.- Lactic Acid Bacteria.- Acetic Acid Bacteria.- Yeasts.- Fungi of Grapes.- Viruses of Wine-Associated Yeast and Bacteria.- Yeast Mixtures and Saccharomyces Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentations.-Phytopathogenic Microorganisms on Vine.- Primary, Secondary and Energy Metabolism.- Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts.- Metabolism and Tansport of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must.- Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate.- Usage and Formation of Sulphur Compounds.- Polysaccharide Production by Grapes, Must, and Wine Microorganisms.- Microbial Enzymes: Relevance for Winemaking.- Laccases of Botrytis cinerea.- Polyphenol Oxidases from Wine Grapes.- Stimulating and Inhibitory Growth Factors.- Physical and Chemical Stress Factors in Yeast.- Physical and Chemical Stress Factors in Lactic Acid Bacteria.- Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms.- Molecular Biology and Regulation.- Genomic evolution and adaptation to wine of Oenococcus oeni.- The Genome of Acetic Acid Bacteria.- Plasmids from Wine-Related Lactic Acid Bacteria.- Modern Methods.- Molecular Methods for Identification of Wine Microorganisms and Yeast Development.- Maintenance of Wine-Associated Microorganisms.- DNA Arrays.- Application of Yeast and Bacteria as Starter Cultures.- Application of Microbial Enzymes during Wine Making.- Mass Spectrometry, a powerful tool for the identification of wine-related bacteria and yeast.