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Wine Microbiology
Kluwer Academic / Plenum Publishers (Verlag)
978-0-412-06611-5 (ISBN)
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This reference is designed to meet the practical needs of winery personnel working in the areas of micobiological surveillance and quality control. It addresses "real world" problems, such as the identification and enumeration of micro-organisms and their impact on production and stability. For each topic, discussions provide the necessary background information and detailed, step-by-step laboratory procedures. The author also discusses the interpretation of results (including relevant statistical issues) and what the results mean for the winemaker. Topics covered include: microbiology in the vineyard, pre-fermentation processing, fermentation, cellaring concerns, finishing operations, and sanitation. Appendices review basic concepts and techniques important to the successful operation of a microbiology laboratory and the makeup of laboratory media used for growth and diagnostic purposes.
Chapter I: The Lactic Acid Bacteria (LAB). Utilization of Commercial "Starters" for MLF. Growth of Lab in Wine (The Malolactic Fermentation). Lab Spoilage. Laboratory Procedures. Chapter II: Acetic Acid Bacteria (AAB). Other Wine-Associated Bacteria. Laboratory Procedures for Identification of Acetic Acid. Bacteria. Chapter III: Yeasts and Molds. Yeast Classification. Native Flora and Fermentation. Selected Native Yeasts. Laboratory Procedures. Molds of Imporatnce in Winemaking. Laboratory Procedures. Chapter IV: Prefermentation Processing. Chapter V: Fermentation and Post-Fermentation Processing. Chapter VI: Bottling. Laboratory Procedures. Chapter VII: Winery Sanitation. Sanitizers. Sanitation Monitoring. Direct Contact Tests. Appendices: Basic Microscopy and Laboratory Setup; Media Preparation and Transfer Techniques; Media Preparation; Sterile Transfer Techniques; Estimation of Population Density; Preparation of Dilutions; Chemical/Physical Instabilities.
Erscheint lt. Verlag | 31.12.1995 |
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Reihe/Serie | Chapman & Hall Enology Library |
Zusatzinfo | bibliography, index |
Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 156 x 234 mm |
Gewicht | 555 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-412-06611-4 / 0412066114 |
ISBN-13 | 978-0-412-06611-5 / 9780412066115 |
Zustand | Neuware |
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