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Biology of Microorganisms on Grapes, in Must and in Wine

  • Book
  • © 2017

Overview

Editors:
  1. Helmut König

    1. Institute of Microbiology and Wine Research, Johannes Gutenberg University, Mainz, Germany

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  2. Gottfried Unden

    1. Microbiology and Wine Research, Institute of Molecular Physiology, Johannes Gutenberg University, Mainz, Germany

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  3. Jürgen Fröhlich

    1. Erbslöh Geisenheim AG, Geisenheim, Germany

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  • This is the first English book with a clear and exclusive focus on the different biological aspects of wine-related microbes
  • The editors and authors are well-known experts, researchers and teachers in microbiology, wine science, oenology and viticulture from different wine-growing countries
  • Before his retirement, Helmut König was the head of the Institute of Microbiology and Wine Research at the Johannes Gutenberg-Universityof Mainz , Germany. Gottfried Unden is Professor for microbiology at the same institute. Jürgen Fröhlich is director of biotechnology and manager of microorganisms at ERBSLÖH Geisenheim AG (Germany), which is a supplier for wine makers

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Table of contents (27 chapters)

  1. Front Matter

    Pages i-xxii
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  2. Diversity of Microorganisms

    1. Front Matter

      Pages 1-1
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    2. Lactic Acid Bacteria

      • Helmut König, Jürgen Fröhlich
      Pages 3-41

    3. Acetic Acid Bacteria

      • José Manuel Guillamón, Albert Mas
      Pages 43-64

    4. Yeasts

      • Linda F. Bisson, C. M. Lucy Joseph, Paola Domizio
      Pages 65-101

    5. Fungi of Grapes

      • Hanns-Heinz Kassemeyer
      Pages 103-132

    6. Viruses of Wine-Associated Yeasts and Bacteria

      • Carlos São-José, Mário A. Santos, Manfred J. Schmitt
      Pages 133-154

    7. Yeast Mixtures and Saccharomyces Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentations

      • Helmut König, Harald Claus
      Pages 155-163

    8. Secondary Metabolites of Fungal Vine Pathogens

      • Jochen Fischer, Eckhard Thines
      Pages 165-185

  3. Primary, Secondary and Energy Metabolism

    1. Front Matter

      Pages 187-187
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    2. Carbohydrate Metabolism in Wine Yeasts

      • Rosaura Rodicio, Jürgen J. Heinisch
      Pages 189-213

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

      • Gottfried Unden, Tanja Eirich, Hanno Richter
      Pages 215-229

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

      • Massimo Vincenzini, Simona Guerrini, Silvia Mangani, Lisa Granchi
      Pages 231-253

    5. Usage and Formation of Sulphur Compounds

      • Doris Rauhut
      Pages 255-291

    6. Polysaccharide Production by Grapes Must and Wine Microorganisms

      • Maria Dimopoulou, Aline Lonvaud-Funel, Marguerite Dols-Lafargue
      Pages 293-314

    7. Microbial Enzymes: Relevance for Winemaking

      • Harald Claus
      Pages 315-338

    8. Laccases of Botrytis cinerea

      • Harald Claus
      Pages 339-356

    9. Polyphenol Oxidases from Wine Grapes

      • Petra Fronk, Matthias Riebel, Heinz Decker
      Pages 357-374

  4. Stimulating and Inhibitory Growth Factors

    1. Front Matter

      Pages 375-375
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    2. Stress Responses in Wine Yeast

      • Jürgen J. Heinisch, Rosaura Rodicio
      Pages 377-395
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Keywords

About this book

The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must towine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.

Editors and Affiliations

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

    Helmut König

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

    Gottfried Unden

  • Erbslöh Geisenheim AG, Geisenheim, Germany

    Jürgen Fröhlich

About the editors

Prof. Dr. Helmut König, Johannes Gutenberg University, 
Inst. Microbiology and Wine Research,
Mainz, 
Germany
 
Dr. Jürgen Fröhlich,
Erbslöh Geisenheim AG,
Geisenheim,
Germany
 
Prof. Dr. Gottfried Unden,
Johannes Gutenberg University, 
Inst. Microbiology and Wine Research,
Mainz, 
Germany

Bibliographic Information

  • Book Title: Biology of Microorganisms on Grapes, in Must and in Wine

  • Editors: Helmut König, Gottfried Unden, Jürgen Fröhlich

  • DOI: https://doi.org/10.1007/978-3-319-60021-5

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: Springer International Publishing AG 2017

  • Hardcover ISBN: 978-3-319-60020-8Published: 10 November 2017

  • Softcover ISBN: 978-3-319-86760-1Published: 24 May 2018

  • eBook ISBN: 978-3-319-60021-5Published: 01 November 2017

  • Edition Number: 2

  • Number of Pages: XXII, 710

  • Number of Illustrations: 36 b/w illustrations, 92 illustrations in colour

  • Topics: Food Microbiology, Applied Microbiology, Agriculture, Plant Biochemistry, Food Science

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