Abstract
Fermentation is one of the oldest methods of food preservation. The hygenic value of wine, as an alternative to local water supplies, has been known since well before the crusades. Although the interactive effects of ethanol, low pH, and the presence of preservatives have generally been credited for the antimicrobial properties of wine, recent research has clearly shown that health and hygenic benefits go well beyond these to include other naturally occurring compounds as well (Weisse et al., 1995; Muller and Fugelsang, 1996).
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1997 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Fugelsang, K.C. (1997). Fermentation and Post-fermentation Processing. In: Wine Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6970-8_5
Download citation
DOI: https://doi.org/10.1007/978-1-4757-6970-8_5
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-6972-2
Online ISBN: 978-1-4757-6970-8
eBook Packages: Springer Book Archive