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Wine Microbiology - Practical Applications and Procedures, 2E

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Price:
$99.00
ISBN:
978 0 387 33341 0
Weight:
1.00 LBS
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Calculated at checkout
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Product Description

Like the first edition, Wine Microbiology, Second Edition, addresses real world problems such as characterization and enumeration of yeast, bacteria and molds common to juice and wine environments and their impact on wine quality and stability. In addition, the potential of solving processing problems through rapid, real-time molecular methods and new applications for using starter cultures of non-Saccharomyces yeast are discussed. The book is a great resource for professionals and students in the field of enology and viticulture.

Contents: 

I. Grape and Wine Microorganisms: Yeasts, Lactic acid bacteria, Acetic acid bacteria, Molds & other microorganisms

II. Vinification & Winery Processing: Managing Microbial growth, Microbial ecology during vinification, Harvest & pre-fermentation processing, Fermentation & post-fermentation processing, Winery cleaning & sanitizing, Quality points program, Wine spoilage

III. Lab Procedures: Basic microscopy, Media preparation & culture techniques, Estimation of population density, Identification of wine microorganisms, Other technology for identification and enumeration, Chemical & physical instabilities, Laboratory setup, Laboratory safety

Glossary, References.

Kenneth C Fugelsang and Charles G Edwards, 2007, 2E, 393 p, illustrated.  (List: $109.00)   $99.00


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