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Wine Fermentation

  • David A. Mills
  • Trevor Phister
  • Ezekial Neeley
  • Eric Johannsen
Part of the Food Microbiology and Food Safety book series (FMFS)

The molecular biology revolution has brought forth significant new advances with application in microbiological analysis during wine production and storage. For example, traditional methods for microbial strain identification have been mostly supplanted in favor of ribosomal RNA-based methods for speciation of cultured yeast and bacterial populations in wine. Moreover culture-independent molecular methods now allow for more rapid profiling of complex populations, or quantification of targeted species, thereby enhancing the information available to the winemaker. Finally, the availability of microbial genome sequences provides a wealth of new opportunities to understand and exploit the microorganisms in wine, as well as identify the key genetic factors underlying wine flavor development or depreciation. In general, advances in molecular biology are fundamentally changing how scientists and winemakers assess the microbial ecology of winemaking, providing new insight into the wonderfully complex conversion of grape juice to wine.

Keywords

Lactic Acid Bacterium Terminal Restriction Fragment Length Polymorphism Alcoholic Fermentation Grape Juice Wine Yeast 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • David A. Mills
    • 1
  • Trevor Phister
    • 2
  • Ezekial Neeley
    • 1
    • 3
  • Eric Johannsen
    • 1
    • 4
  1. 1.Department of Viticulture & EnologyUniversity of CaliforniaDavisUSA
  2. 2.Department of Food ScienceNorth Carolina State UniversityRaleighUSA
  3. 3.Bonny Doon VineyardsSanta CruzUSA
  4. 4.LaCrema WineryWindsorUSA

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