Molecular Wine Microbiology

by Alfonso V. Carrascosa Santiago

While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological ...

Molecular Wine Microbiology

Author: Alfonso V. Carrascosa Santiago

Publisher: Academic Press

ISBN: 9780080962580

Page: 372

View: 588

Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view. Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine Presents the most current methods of studying the microbiology of wine Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety

Wine Microbiology and Biotechnology

by Graham H. Fleet

The book emphasizes the diversity of microorganisms associated with the winemaking process, and broadens the discussion of winemaking to include more modern concepts of biotechnology and molecular biology.

Wine Microbiology and Biotechnology

Author: Graham H. Fleet

Publisher: CRC Press

ISBN: 9780415278508

Page: 510

View: 697

Wine Microbiology and Biotechnology presents developments in fermentation technology, enzyme technology, and technologies for the genetic engineering of microorganisms in a single volume. The book emphasizes the diversity of microorganisms associated with the winemaking process, and broadens the discussion of winemaking to include more modern concepts of biotechnology and molecular biology. In each chapter, recognized authorities in their field link the scientific fundamentals of microbiology, biochemistry, and biotechnology to the practical aspects of wine production and quality. They also provide relevant historical background and offer directions for future research.

Wine Microbiology

by Claudio Delfini

This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy.

Wine Microbiology

Author: Claudio Delfini

Publisher: CRC Press

ISBN: 9780824705909

Page: 496

View: 284

This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy. It contains over 300 drawings, photographs and photomicrographs that illustrate the diagnostic morphology of wine yeast and bacteria used to track wine spoilage and related problems.

Handbook of Enology The Microbiology of Wine and Vinifications

by Pascal Ribéreau-Gayon

This text will be invaluable to winemakers, students of enology or vinification and chemists interested in winemaking.

Handbook of Enology The Microbiology of Wine and Vinifications

Author: Pascal Ribéreau-Gayon

Publisher: John Wiley & Sons Incorporated

ISBN:

Page: 466

View: 609

For centuries the transformation of grapes into wine has been the focus of much scientific research but it was not until the nineteenth century that the role of yeasts in alcoholic fermentation was discovered. Since this discovery the findings of chemists, biochemists and microbiologists have led to controlled conditions in winemaking, producing more varied and higher quality wines. Handbook of Enology Volume 1: The Microbiology of Wine and Vinifications uniquely combines scientific knowledge with the description of day-to-day work in the first stages of winemaking, from grape-picking to the end of the fermentation processes. It discusses the scientific basics and technological problems of wine-making and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for both the winemaker and the student. This text will be invaluable to winemakers, students of enology or vinification and chemists interested in winemaking.

Handbook of Enology Volume 1

by Pascal Ribéreau-Gayon

The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results.

Handbook of Enology Volume 1

Author: Pascal Ribéreau-Gayon

Publisher: John Wiley & Sons

ISBN: 0470010355

Page: 512

View: 265

The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.

Understanding Wine Microbiota Challenges and Opportunities

by Aline Lonvaud

Understanding how the microbial community works is expected to provide a sound basis before using fermentation helpers and starters, taking into account the indigenous microbiota.

Understanding Wine Microbiota Challenges and Opportunities

Author: Aline Lonvaud

Publisher: Frontiers Media SA

ISBN: 2889459594

Page:

View: 436

Wine yeast and bacteria have been extensively characterized in terms of physiological and metabolic traits largely in pure culture analyses. Winemaking practices derived from this basic knowledge have undoubtedly improved wine quality. Phylogenetic studies and genome comparisons in extensive collections have revealed the processes of evolution and adaptation of the two main microbial species, Saccharomyces cerevisiae and Oenococcus oeni, present in wine. However, grapes and grape juice contain a variety of microorganisms and these principal agents of fermentation are in fact part of a complex microbial community that evolves dynamically in a special niche. Thanks to the new methods of analysis, the complexity of the microbiota can be measured in any sample of must or wine. In addition, there is greater appreciation of diversity within the main species present in wine. Intraspecific diversity has been evaluated in yeast and bacteria species and strains can be typed even in the mixture of selected or indigenous strains. Descriptions of microbial profiles in all the regions of the world suggest that the microbiota is a significant element of terroir or regional signature. It is no longer enough to simply describe what is present. It is important to consider evolution, physiology and metabolism taking into account microbial interactions within the community. Research in wine microbiology has also expanded our understanding of the participation and role of non-Saccharomyces organisms in winemaking, and refined knowledge on microbial spoilage. However, it is challenging to go from the simple description of these phenomena to their interpretation. The greatest difficulty lies in analyzing the functioning of the extraordinary complex system of yeast and bacteria present during different stages of the fermentation. Interactions in the very particular environment of fermenting grape induce alternations of relative populations’ dominances and declines with subsequent impacts on wine composition. Some mechanisms have been identified or suggested, but much remains to be done. The recent advent of inoculation with non-Saccharomyces in oenological practice, sometimes leading to inconstant results, reflects the profound gaps that exist in knowledge of the complexity of fermentation and wine microbial ecosystems. Understanding how the microbial community works is expected to provide a sound basis before using fermentation helpers and starters, taking into account the indigenous microbiota. It will also aid in monitoring and understanding native or uninoculated fermentations that rely on the complex interactions of grape, winery and fermentation biota for their aroma and flavor profile. The aim of this Research Topic was to bring together current knowledge on several key aspects of wine microorganism biology: i) Evolution / co-evolution of yeasts and bacteria in their process of domestication and adaptation to the oenological niche. ii) Mechanisms of interactions between species and strains, both on grapes and in grape must. iii) Metabolism and physiology of yeast and bacteria in interactions with each other and with the environment, considering to what extent expected objectives (typicity, lower alcohol, etc.,) can be reached by using selected strains. iv) Development of novel technologies or approaches for the assessment of changes in a dynamic microbial community and the linking of such changes to wine flavor and aroma properties. v) Diversity, ecology, physiology and metabolism of B. bruxellensis. Damage from this spoilage agent is not effectively prevented because we do not fully understand the biology of this species, particularly in interaction with other yeast and bacteria. Each chapter presents advances in these areas of study. Research in wine microbiology, particularly in the wine microbiome and its impacts on wine composition is enhancing our understanding of the complexities and dynamics of microbial food and beverage ecosystems.

Microbiology and Technology of Fermented Foods

by Robert W. Hutkins

I think about all those people who tended andpicked the grapes, and ifit is an old
wine, how many of them must be dead by ... In fact, although wine manufacture
does indeed rely heavily on modern microbiology and biochemistry, traditional ...

Microbiology and Technology of Fermented Foods

Author: Robert W. Hutkins

Publisher: John Wiley & Sons

ISBN: 047027624X

Page: 473

View: 261

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.

Microbiological Analysis of Grapes and Wine

by

The wine microbiology laboratory However, the basic approach should be to
regard any organisms as a potential pathogen, as this ensures a high standard of
health and safety awareness, and as well, leads to the adoption of good
laboratory ...

Microbiological Analysis of Grapes and Wine

Author:

Publisher:

ISBN:

Page: 120

View: 741

Presents techniques and concepts relating to microbiological operations, procedures and tests conducted throughout the winemaking process.

Food Microbiology

by Michael P. Doyle

41. Divies , C. 1993. Bioreactor technology and wine fermentation , p . 449-475 .
In G. H. Fleet ( ed . ) , Wine Microbiology and Biotechnology . Harwood Academic
Publishers , Chur , Switzerland . 42. Doneche , B. 1993. Botrytized wines , p .

Food Microbiology

Author: Michael P. Doyle

Publisher: Amer Society for Microbiology

ISBN:

Page: 872

View: 375

∗ the book introduces a valuable computer modelling tool, available on the Internet, that is especially useful as a research of teaching tool for pathogen identification.

Issues in Life Sciences Muscle Membrane and General Microbiology 2011 Edition

by

Rodriguez and colleagues published their study in the Journal of Applied
Microbiology (Genomic characterization and selection of wine yeast to conduct
industrial fermentations of a white wine produced in a SW Spain winery. Journal
of ...

Issues in Life Sciences Muscle Membrane and General Microbiology 2011 Edition

Author:

Publisher: ScholarlyEditions

ISBN: 1464964564

Page: 1407

View: 917

Issues in Life Sciences: Muscle, Membrane, and General Microbiology: 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Life Sciences—Muscle, Membrane, and General Microbiology. The editors have built Issues in Life Sciences: Muscle, Membrane, and General Microbiology: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Life Sciences—Muscle, Membrane, and General Microbiology in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Life Sciences: Muscle, Membrane, and General Microbiology: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Brewing Microbiology

by Fergus Priest

both brewing (e.g. Rainbow, 1981) and wine microbiology (e.g. Sponholz, 1993)
treats these non- or weakly fermenting yeasts as aerobic organisms, but this is
not entirely true. In pure culture in wort, spoilage Pichia spp. are capable of
growth ...

Brewing Microbiology

Author: Fergus Priest

Publisher: Springer Science & Business Media

ISBN: 9780306472886

Page: 399

View: 331

Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly "how a yeast works. " This will undoubtedly con tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor ganisms based largely, but not exclusively, on the polymerase chain reac tion (PCR) for amplification of specific DNA fragments.

Environmental Microbiology

by J. F. T. Spencer

Introduction Lactic acid bacteria play an important role in the manufacture of
wines. They produce the deacidification of wine, contributing to the flavor and the
microbiological stability of the final product (1,2). Many of the phenotypes that are
 ...

Environmental Microbiology

Author: J. F. T. Spencer

Publisher: Springer Science & Business Media

ISBN: 1592597653

Page: 423

View: 194

Understanding the relationship between a microorganism and its environment is essential to the successful manipulation of industrial, biochemical, and medical processes. In Environmental Microbiology: Methods and Protocols, highly practiced experimentalists who often have perfected the methods they write about describe readily reproducible techniques for determining most of the important factors governing microorganisms and their habitats. Presented in step-by-step detail, these cutting-edge methods range from those for the study of marine organisms, to those for investigating microorganisms occurring in groundwater, to the biodiversity found in remote environments. The protocols for studying fermented milks are significant for investigators concerned with milk as an item of food for infants, small children, and even adults. Additional methods for the recovery and determination of nucleic acids and other compounds affecting, and affected by, microorganisms, are provided for certain enzymes produced by plant pathogens and for obtaining microbial species tolerant of such inhibitors as heavy metals. Review articles discuss the endophytic bacterium Bacillus mojavensis, the engineering of bacteria to enhance their ability to carry out bioremediation of aromatic compounds, and the use of chemical shift reagents and Na-NMR to study sodium gradients in microorganisms. The protocols follow the successful Methods in Molecular BiologyTM series format, each one offering step-by-step laboratory instructions, an introduction outlining the principle behind the technique, lists of equipment and reagents, and tips on troubleshooting and avoiding known pitfalls. State-of-the-art and highly practical, Environmental Microbiology: Methods and Protocols offers microbiological researchers a powerful set of techniques for investigating and understanding microorganisms in their native environments.

Fermentation Microbiology and Biotechnology Second Edition

by E. M. T. El-Mansi

Microbiology. and. Biotechnology: An. Historical. Perspective. E.M.T. El-Mansi,
C.F.A. Bryce, Brian S. Hartley and Arnold ... For example, the productions of
bread, beer, vinegar, yogurt, cheese, and wine were well-established
technologies in ...

Fermentation Microbiology and Biotechnology Second Edition

Author: E. M. T. El-Mansi

Publisher: CRC Press

ISBN: 9780849353345

Page: 576

View: 806

The pace of progress in fermentation microbiology and biotechnology is fast and furious, with new applications being implemented that are resulting in a spectrum of new products, from renewable energy to solvents and pharmaceuticals Fermentation Microbiology and Biotechnology, Second Edition builds on the foundation of the original seminal work, extending its reach to reflect the multidisciplinary and expansive nature of fermentation research and advancements. While retaining valuable information from the previous edition including a brief history of the industry, as well as an overview of instrumentation and fermentor design, fermentation kinetics, and flux control analysis, the second edition addresses numerous topics that have risen to prominence in the past few years. New chapters explore the diverse array of microbial biosynthetic pathways currently used by the fermentation and pharmaceutical industries for the production of primary and secondary metabolites such as amino acids, vitamins, antibiotics, immunosuppressants, and anti-tumor agents. The authors also examine recent advances in enzyme and co-factor engineering and cell immobilization with respect to both novel drug development and improved yields from microbial processes. Beyond pharmaceuticals, this volume considers the emerging role of fermentation in the conversion of renewable resources to fine chemicals, as well as its potential use in converting lignocellulosic waste to ethanol. In addition, readers will also discover new chapters devoted to discussions of industrial issues such as modeling and sensor technology, as well as supervision and control in the fermentation process. The text is packed with examples and case studies from the industry, carefully chosen to illuminate and reinforce principles and methodology discussed in the chapters. Organized and written in a concise and lucid manner that requires only a general background in microbiology, this volume meets the needs

Applied and Environmental Microbiology

by

Wine microbiology and biotechnology . Harwood Academic Publishers , Chur ,
Switzerland . 10. Esteve - Zarzoso , B. , C. Belloch , F. Uruburu , and A. Querol .
1999. Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the
two ...

Applied and Environmental Microbiology

Author:

Publisher:

ISBN:

Page:

View: 502

Yeast technology

by Gerald Reed

Microbiological testing of active dry wine yeasts (German). Dt. Lebensm. ...
Formation of higher alcohols by wine yeasts and relation to taste thresholds. J.
Sci Food Agric. ... New developments in wine microbiology. Am. J. Enol. Vitic. 36(
1):1-10 ...

Yeast technology

Author: Gerald Reed

Publisher: Springer Science & Business Media

ISBN: 9401197717

Page: 454

View: 508

Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.

Louis Pasteur

by Stephen Feinstein

Retells the life of the famous scientist, including his early life and education, his work on fermentation and microorganisms, and describes how his work lives on today.

Louis Pasteur

Author: Stephen Feinstein

Publisher: Enslow Publishers, Inc.

ISBN: 9781598450781

Page: 128

View: 470

Retells the life of the famous scientist, including his early life and education, his work on fermentation and microorganisms, and describes how his work lives on today.

Microbiology for the Healthcare Professional E Book

by Karin C. VanMeter

The Emperor Napoleon III asked Pasteur to investigate the spoiling of wine that
caused a negative impact in the production of wine, damaging the French wine
industry. Pasteur discovered that wine spoilage (wine disease) is caused by ...

Microbiology for the Healthcare Professional E Book

Author: Karin C. VanMeter

Publisher: Elsevier Health Sciences

ISBN: 0323277020

Page: 525

View: 279

Even if you’ve never studied chemistry or biology before, this straightforward text makes microbiology easy to learn and helps you understand the spread, control, and prevention of infections. Content is logically organized and reflects just the right level of detail to give you a solid foundation for success, enabling you to connect concepts to real-world practice and confidently apply your scientific knowledge to patient care. Focuses on just the right amount of information you need to know to save you valuable time. Chapter outlines and key terms for every chapter help you study more efficiently. Learning objectives clarify chapter goals and guide you through content. UNIQUE! Why You Need to Know boxes detail the history and everyday relevance of key topics to enhance your understanding. UNIQUE! Life Application boxes demonstrate how science applies to real-world scenarios. UNIQUE! Medical Highlights boxes emphasize special details and anecdotal information to give you a more comprehensive understanding of pathologic conditions. UNIQUE! Healthcare Application tables provide quick access to important data on symptoms, causes, and treatments. Review questions at the end of each chapter test your understanding and help you identify areas requiring further study. Internet resources listed at the end of every chapter direct you to reliable sources for further research.