Biology of Microorganisms on Grapes, in Must and in Wine

Editors: König, Helmut, Unden, Gottfried, Fröhlich, Jürgen (Eds.)

  • 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"
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eBook $219.00
price for USA (gross)
  • ISBN 978-3-540-85463-0
  • Digitally watermarked, DRM-free
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  • Immediate eBook download after purchase
Hardcover $279.99
price for USA
  • ISBN 978-3-540-85462-3
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  • Usually dispatched within 3 to 5 business days.
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)


Table of contents (27 chapters)

Buy this book

eBook $219.00
price for USA (gross)
  • ISBN 978-3-540-85463-0
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $279.99
price for USA
  • ISBN 978-3-540-85462-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Biology of Microorganisms on Grapes, in Must and in Wine
Editors
  • Helmut König
  • Gottfried Unden
  • Jürgen Fröhlich
Copyright
2009
Publisher
Springer-Verlag Berlin Heidelberg
Copyright Holder
Springer-Verlag Berlin Heidelberg
eBook ISBN
978-3-540-85463-0
DOI
10.1007/978-3-540-85463-0
Hardcover ISBN
978-3-540-85462-3
Edition Number
1
Number of Pages
XVIII, 522
Topics