Biology of Microorganisms on Grapes, in Must and in Wine

1. Front Matter

   Pages i-xviii

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2. Diversity of Microorganisms

   1. Lactic Acid Bacteria

      • Helmut König, Jürgen Fröhlich

      Pages 3-29

   2. Acetic Acid Bacteria

      • José Manuel Guillamón, Albert Mas

      Pages 31-46

   3. Yeasts

      • Linda F. Bisson, C. M. Lucy Joseph

      Pages 47-60

   4. Fungi of Grapes

      • Hanns-Heinz Kassemeyer, Beate Berkelmann-Löhnertz

      Pages 61-87

   5. Phages of Yeast and Bacteria

      • Manfred J. Schmitt, Carlos São-José, Mário A. Santos

      Pages 89-109

3. Primary and Energy Metabolism

   1. Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts

      • Rosaura Rodicio, Jürgen J. Heinisch

      Pages 113-134

   2. Metabolism of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must

      • Gottfried Unden, Tanja Zaunmüller

      Pages 135-147

   3. Transport of Sugars and Sugar Alcohols by Lactic Acid Bacteria

      • Tanja Zaunmüller, Gottfried Unden

      Pages 149-163

4. Secondary Metabolism

   1. Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate

      • Massimo Vincenzini, Simona Guerrini, Silvia Mangani, Lisa Granchi

      Pages 167-180

   2. Usage and Formation of Sulphur Compounds

      • Doris Rauhut

      Pages 181-207

   3. Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine

      • Eveline J. Bartowsky, Isak S. Pretorius

      Pages 209-231

   4. Pyroglutamic Acid: A Novel Compound in Wines

      • Peter Pfeiffer, Helmut König

      Pages 233-240

   5. Polysaccharide Production by Grapes, Must, and Wine Microorganisms

      • Marguerite Dols-Lafargue, Aline Lonvaud-Funel

      Pages 241-258

   6. Exoenzymes of Wine Microorganisms

      • Harald Claus

      Pages 259-271

5. Stimulaling and Inhibitary Growth Factors

   1. Physical and Chemical Stress Factors in Yeast

      • Jürgen J. Heinisch, Rosaura Rodicio

      Pages 275-291

   2. Physical and Chemical Stress Factors in Lactic Acid Bacteria

      • Jean Guzzo, Nicolas Desroche

      Pages 293-306

   3. Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms

      • Helmut Dietrich, Martin S. Pour-Nikfardjam

      Pages 307-333

   4. Microbial Interactions

      • Leon M.T. Dicks, Svetoslav Todorov, Akihito Endo

      Pages 335-347

6. Molecular Biology and Regulation

   1. Genomics of Oenococcus oeni and Other Lactic Acid Bacteria

      • Angela M. Marcobal, David A. Mills

      Pages 351-360

The ancient beverage wine is the result of the fermentation of grape must. This n- urally and fairly stable product has been and is being used by many human societies as a common or enjoyable beverage, as an important means to improve the quality of drinking water in historical times, as therapeutical agent, and as a religious symbol. During the last centuries, wine has become an object of scientific interest. In this respect different periods may be observed. At first, simple observations were recorded, and subsequently, the chemical basis and the involvement of microorg- isms were elucidated. At a later stage, the scientific work led to the analysis of the many minor and trace compounds in wine, the detection and understanding of the biochemical reactions and processes, the diversity of microorganisms involved, and the range of their various activities. In recent years, the focus shifted to the genetic basis of the microorganisms and the molecular aspects of the cells, including metabolism, membrane transport, and regulation. These different stages of wine research were determined by the scientific methods that were known and available at the respective time. The recent “molecular” approach is based on the analysis of the genetic code and has led to significant results that were not even imaginable a few decades ago. This new wealth of information is being presented in the Biology of Microorganisms on Grapes, in Must, and in Wine.

• Amino acid
• DNA
• Fungi
• Grape
• Oenology
• Polysaccharid
• Polysaccharide
• Wine
• metabolism
• microbe
• microbiology
• microorganism
• quality
• regulation
• transport

From the reviews:

"This compilation is outstanding. Forty-nine contributors from eight countries offer recent information on the microbiology of wine production, covering specific topics in both breadth and depth. … each of the book’s 27 chapters stands alone, there is excellent continuity between chapters to give readers a good overview of the subject. … The text contains detailed tabular information and clear, readily understood figures. … This is excellent scientific reporting. Summing Up: Highly recommended. Lower-division undergraduates through professionals and practitioners." (G. S. Howell, Choice, Vol. 46 (11), 2009)

• Institute of Microbiology and Wine Research, Johannes Gutenberg-University, Mainz, Germany

  Helmut König, Gottfried Unden, Jürgen Fröhlich

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