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Yeasts in the Production of Wine

Editors: Romano, Patrizia, Ciani, Maurizio, Fleet, Graham H. (Eds.)

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  • Deals with yeast evolution and fermentation efficiency, yeast stress response to physical-chemical conditions 
  • Details yeast's role on organoleptic and healthy wine quality
  • Discusses the most recent information on yeast genetics and molecular methods for their traceability and the advantages of genetic improved wine yeasts
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eBook 169,99 €
price for France (gross)
  • ISBN 978-1-4939-9782-4
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 210,99 €
price for France (gross)
  • ISBN 978-1-4939-9780-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.

About the authors

Patrizia RomanoUniversita della Basilicata Defesa e Biotecnologie Agro-ForestaliDipartimento di BiologiaPotenzaItaly
Maurizio CianiUniversità Politecnica delle MarcheDept. of Life and Environmental Sci. AnconaItaly
Graham H. FleetUniversity of New South Wales School of Chemical SciencesFood Science & TechnologySydneyNew South WalesAustralia

Table of contents (16 chapters)

Table of contents (16 chapters)

Buy this book

eBook 169,99 €
price for France (gross)
  • ISBN 978-1-4939-9782-4
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 210,99 €
price for France (gross)
  • ISBN 978-1-4939-9780-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Yeasts in the Production of Wine
Editors
  • Patrizia Romano
  • Maurizio Ciani
  • Graham H. Fleet
Copyright
2019
Publisher
Springer-Verlag New York
Copyright Holder
Springer Science+Business Media, LLC, part of Springer Nature
eBook ISBN
978-1-4939-9782-4
DOI
10.1007/978-1-4939-9782-4
Hardcover ISBN
978-1-4939-9780-0
Edition Number
1
Number of Pages
XVII, 515
Number of Illustrations
15 b/w illustrations, 68 illustrations in colour
Topics