Molecular wine microbiology /

Microbiology has long been recognized as a key tool in studying wine production, however only more recently has that study been conducted at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also the safety. Understanding at a mo...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Carrascosa, Alfonso V. (Alfonso Vicente), Mu�noz, Rosario, Gonz�alez Garcia, Ram�on
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam ; Boston : Elsevier, �2011.
Edición:1st ed.
Temas:
Wine and wine making > Microbiology.
Molecular microbiology.
Vin > Microbiologie.
Microbiologie mol�eculaire.
wijnen
wines
microbiologie
microbiology
productie
production
veiligheid
safety
geur en smaak
flavour
kwaliteit
quality
moleculaire biologie
molecular biology
moleculaire technieken
molecular techniques
Microbiology (General)
Molecular Biology (General)
Microbiologie (algemeen)
Moleculaire biologie (algemeen)
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Saccharomyces Yeasts I
  • Saccharomyces yeasts II
  • Yeast for wines with biological ageing
  • Non-Saccharomyces
  • Molecular Identification and characterization of wine yeasts.
  • Genomics and proteomics of wine yeasts
  • Improvement of wine yeasts by genetic engineering techniques
  • Lactic acid bacteria
  • Acetic acid bacteria.
  • Filamentous fungi
  • Production of wine starter cultures
  • Preservation of microbial strains in the wine industry
  • Application of the hazard analysis and critical control point system to winemaking
  • Applied wine microbiology.

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