Biology of Microorganisms on Grapes, in Must and in Wine (eBook)

Diversity of Microorganisms.- Lactic Acid Bacteria.- Acetic Acid Bacteria.- Yeasts.- Fungi of Grapes.- Phages of Yeast and Bacteria.- Primary and Energy Metabolism.- Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts.- Metabolism of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must.- Transport of Sugars and Sugar Alcohols by Lactic Acid Bacteria.- Secondary Metabolism.- Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate.- Usage and Formation of Sulphur Compounds.- Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine.- Pyroglutamic Acid: A Novel Compound in Wines.- Polysaccharide Production by Grapes, Must, and Wine Microorganisms.- Exoenzymes of Wine Microorganisms.- Stimulaling and Inhibitary 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.- Microbial Interactions.- Molecular Biology and Regulation.- Genomics of Oenococcus oeni and Other Lactic Acid Bacteria.- Genome of Saccharomyces cerevisiae and Related Yeasts.- The Genome of Acetic Acid Bacteria.- Systems Biology as a Platform for Wine Yeast Strain Development.- Plasmids from Wine-Related Lactic Acid Bacteria.- Rapid Detection and Identification with Molecular Methods.- Maintenance of Wine-Associated Microorganisms.- DNA Arrays.- Application of Yeast and Bacteria as Starter Cultures.