Biotechnology Applications in Beverage Production

1. Front Matter

   Pages i-x

   PDF

2. A Proposal for Correct Nomenclature of the Domesticated Species of the Genus Saccharomyces

   • A. Vaughan Martini, A. Martini

   Pages 1-16

3. Microorganisms of Wine

   • Carlo Zambonelli, Patrizia Romano, Giovanna Suzzi

   Pages 17-30

4. Genetic Manipulation of Brewing and Wine Yeast

   • C. Falcone, L. Frontali

   Pages 31-39

5. Killer Yeasts: Notes on Properties and Technical Use of the Character

   • Gianfranco Rosini

   Pages 41-48

6. The Effects of Carbon Dioxide on Yeasts

   • J. C. Slaughter

   Pages 49-64

7. Microbial Spoilage of Canned Fruit Juices

   • A. Casolari

   Pages 65-75

8. Recent and Future Developments of Fermentation Technology and Fermenter Design in Brewing

   • C. A. Masschelein

   Pages 77-91

9. Fermenter Design for Alcoholic Beverage Production

   • Mauro Moresi

   Pages 93-106

10. Optimal Fermenter Design for White Wine Production

    • Mauro Moresi

    Pages 107-125

11. Factors Affecting the Behaviour of Yeast in Wine Fermentation

    • Corrado Cantarelli

    Pages 127-151

12. On the Utilisation of Entrapped Microorganisms in the Industry of Fermented Beverages

    • C. Divies

    Pages 153-167

13. Preparation of Yeast for Industrial use in Production of Beverages

    • Knut Rosén

    Pages 169-187

14. Enzymes in the Fruit Juice Industry

    • G. Lanzarini, P. G. Pifferi

    Pages 189-222

15. Enzymatic Processing of Musts and Wines

    • Arturo Zamorani

    Pages 223-246

16. Back Matter

    Pages 247-257

    PDF

Beverage production is among the oldest, though quantitatively most significant, applications of biotechnology methods, based on the use of microorganisms and enzymes. Manufacturing processes employed in beverage production, origi­ nally typically empirical, have become a sector of growing economic importance in the food industry. Pasteur's work represented the starting point for technological evolution in this field, and over the last hundred years progress in scientifically based research has been intense. This scientific and technological evolution is the direct result of the encounter between various disciplines (chemistry, biology, engineering, etc.). Beverage production now exploits all the various features of first and second-generation biotechnology: screening and selective im­ provement of microorganisms; their mutations; their use in genetic engineering methods; fermentation control; control of enzymatic processes, including industrial plants; use of soluble enzymes and immobilized enzyme reactors; development of waste treatment proc­ esses and so on. Research developments involving the use of biotechnology for the purpose of improving yields, solving quality-related problems and stimulating innovation are of particular and growing interest as far as production is concerned. Indeed, quality is the final result of the regulation of microbiological and enzymatic processes, and innovation is a consequence of improved knowledge of useful fermentations and the availability of new ingredients. The Council of Europe's sponsorship of the work which led to the contributions to this volume is clear evidence of the growing need for adequate information about scientific and technological progress.

• biotechnology

• Department of Food Science and Technology and Microbiology, University of Milan, Milan, Italy

  C. Cantarelli

• Department of Industrial Chemistry and Materials, University of Bologna, Bologna, Italy

  G. Lanzarini

Policies and ethics