Wine Microbiology: Science and Technology

by Claudio Delfini, Joseph V. Formica

Overview

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.

Product Details

ISBN-13:	9781040053829
Publisher:	CRC Press
Publication date:	03/23/2001
Series:	ISSN
Sold by:	Barnes & Noble
Format:	eBook
Pages:	496
File size:	9 MB

About the Author

Claudio Delfini, Joseph V. Formica

Table of Contents

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.

Editorial Reviews

...comprehensive....an excellent resource....its implied goal [is] effectively accomplished.

Choice

Formica translates the 1996 second edition of , which Dilfini says is designed to gather and disseminate results obtained largely at his Institute; he does not further identify the institution. For students taking enology courses as well as technicians actively working in the field, he analyzes current science and its applications to matters concerning the real contribution of wine microorganisms to the organoleptic characteristics of typicity in wine. He warns that not all the laboratory methods are suitable for the wine cellar, that they were carried out under conditions in Italy, and that no one way of doing anything with wine will succeed everywhere. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Booknews

"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

From the Publisher