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Biology of Microorganisms on Grapes, in Must and in Wine

  • Book
  • © 2009

Overview

Editors:
  1. Helmut König

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

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    You can also search for this editor in PubMed   Google Scholar

  2. Gottfried Unden

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

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    You can also search for this editor in PubMed   Google Scholar

  3. Jürgen Fröhlich

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

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  • This is the first 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 wine science, oenology and viticulture from different wine-growing countries
  • Helmut König, Institute of Microbiology and Wine Research, Johannes Gutenberg University of Mainz, is involved in the International Wine Education Program of the Global Network "Great Wine Capitals"
  • Includes supplementary material: sn.pub/extras

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Table of contents (27 chapters)

  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
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Keywords

About this book

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.

Reviews

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)

Editors and Affiliations

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

    Helmut König, Gottfried Unden, Jürgen Fröhlich

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