Wine Microbiology: Practical Applications and Procedures (Chapman & Hall Enology Library) - Hardcover

Kenneth C. Fygelsang,Kenneth Fugelsang

Hardcover

ISBN 10: 0412066114 ISBN 13: 9780412066115

Publisher: Aspen Publishers, 1747

Synopsis

Wine Microbiology provides a detailed, step-by-step procedural guide to the isolation and characterization of bacteria and yeast common to the juice and wine environment. Written by Kenneth C. Fugelsang, co-author of Wine Analysis and Production, the book discusses not only routine methodology but interpretation of results and how these results affect the wine maker. In an easy-to-understand format, this invaluable resource addresses 'real world' problems. The book begins with an outline covering specific aspects that impact the winemaking process, such as the origins, development, and identification and enumeration of microorganisms and their impact on production and stability. This provides the basis for an in-depth look at issues concerning primary processing of grapes, must, juice, the fermentation process, and bottling as well as the crucial area of sanitation. Basic equipment and supplies required for set-up of a microbiological laboratory component in an already existing analytical laboratory, as well as current costs are thoroughly explored. In addition, four helpful appendices are provided, reviewing basic concepts and techniques important to the successful operation of microbiology laboratory as well as the makeup of laboratory media for growth and diagnostic purposes. Taking a pragmatic approach, this user-friendly guide will prove to be a valuable aid for all winemakers and laboratory personnel worldwide. Students of enology will also find it a useful tool in their studies of wine microbiology.

About this title

From the Back Cover:

Since publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in available information, a comprehensive understanding regarding the role of individual microorganisms towards wine quality as well as the impact of complicated interactions between microorganisms and processing techniques is lacking.

Wine Microbiology, Second Edition, fills this void. Like the first edition, the book 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.

About the Authors:

Kenneth C. Fugelsang has been associated with California State University (Fresno) since 1970 and is now wine master and professor of enology. He is an author of 12 books and over 100 technical papers and presentations.

Charles G. Edwards has been a professor with the Department of Food Science and Human Nutrition at Washington State University since 1989. He has authored over 150 technical papers and presentations and is author of the book Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice.

About the Author:

Kenneth C. Fugelsang is a Winemaster and Professor of Enology in the Department of Enology, Food Science, and Nutrition at California State University, Fresno.

About this edition

• Publisher: Aspen Publishers
• Publication date: 1747
• ISBN 10: 0412066114
• ISBN 13: 9780412066115
• Binding: Hardcover
• Edition number: 1
• Number of pages: 268