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Biology of Microorganisms on Grapes, in Must and in Wine

  • Helmut König
  • Gottfried Unden
  • Jürgen Fröhlich

Table of contents

  1. Front Matter
    Pages i-xxii
  2. Diversity of Microorganisms

    1. Front Matter
      Pages 1-1
    2. Helmut König, Jürgen Fröhlich
      Pages 3-41
    3. José Manuel Guillamón, Albert Mas
      Pages 43-64
    4. Linda F. Bisson, C. M. Lucy Joseph, Paola Domizio
      Pages 65-101
    5. Hanns-Heinz Kassemeyer
      Pages 103-132
    6. Carlos São-José, Mário A. Santos, Manfred J. Schmitt
      Pages 133-154
    7. Jochen Fischer, Eckhard Thines
      Pages 165-185
  3. Primary, Secondary and Energy Metabolism

    1. Front Matter
      Pages 187-187
    2. Rosaura Rodicio, Jürgen J. Heinisch
      Pages 189-213
    3. Massimo Vincenzini, Simona Guerrini, Silvia Mangani, Lisa Granchi
      Pages 231-253
    4. Doris Rauhut
      Pages 255-291
    5. Maria Dimopoulou, Aline Lonvaud-Funel, Marguerite Dols-Lafargue
      Pages 293-314
    6. Harald Claus
      Pages 315-338
    7. Harald Claus
      Pages 339-356
    8. Petra Fronk, Matthias Riebel, Heinz Decker
      Pages 357-374
  4. Stimulating and Inhibitory Growth Factors

    1. Front Matter
      Pages 375-375
    2. Jürgen J. Heinisch, Rosaura Rodicio
      Pages 377-395
    3. Jean Guzzo, Nicolas Desroche, Stéphanie Weidmann
      Pages 397-419
    4. Helmut Dietrich, Martin S. Pour Nikfardjam
      Pages 421-454
  5. Molecular Biology and Regulation

    1. Front Matter
      Pages 455-455
    2. Hugo Campbell-Sills, Marc Lorentzen, Patrick M. Lucas
      Pages 457-468
    3. Armin Ehrenreich, Wolfgang Liebl
      Pages 469-494
    4. Juan M. Mesas, M. Carmen Rodríguez, M. Teresa Alegre
      Pages 495-513
  6. Modern Methods

    1. Front Matter
      Pages 515-515
    2. Jürgen Fröhlich, Helmut König, Harald Claus
      Pages 517-547
    3. Helmut König, Beate Berkelmann-Löhnertz
      Pages 549-571
    4. Ana Mendes-Ferreira, Marcel lí del Olmo, José García-Martínez, José E. Pérez-Ortín
      Pages 573-604
    5. Sibylle Krieger-Weber
      Pages 605-634
    6. Eric Hüfner, German Haßelbeck
      Pages 635-658
  7. Back Matter
    Pages 703-710

About this book

Introduction

The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.
This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.

Keywords

Oenology Lactic Acid Bacteria Saccharomyces Wine yeast strains Starter cultures Polysaccharide

Editors and affiliations

  • Helmut König
    • 1
  • Gottfried Unden
    • 2
  • Jürgen Fröhlich
    • 3
  1. 1.Institute of Microbiology and Wine ResearchJohannes Gutenberg UniversityMainzGermany
  2. 2.Microbiology and Wine Research, Institute of Molecular PhysiologyJohannes Gutenberg UniversityMainzGermany
  3. 3.Erbslöh Geisenheim AGGeisenheimGermany

Bibliographic information

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