Inhaltsverzeichnis

Preface.
- Acknowledgements.
- About the Authors.
- Introduction.
- Yeasts.
- Lactic Acid Bacteria.
- Acetic Acid Bacteria.
- Molds and Other Microorganisms.
- Managing Microbial Growth.
- Microbial Ecology During Vinification.
- Harvest and Pre Fermentation Processing.
- Fermentation and Post Fermentation Processing.
- Winery Cleaning and Sanitizing.
- Quality Points Program.
- Wine Spoilage.
- Basic Microscopy.
- Media Preparation and Culture Techniques.
- Estimation of Population Density.
-Identification of Wine Microorganisms.
- Other Technologies for Identification and Enumeration.
- Chemical and Physical Instabilities.
- Laboratory Set up.
- Laboratory Safety.
- Glossary.
- References.

Beschreibung

Winemaking from the vineyard to shipment of bottled product is a series of challenges for the winemaking staff. The introductory narrative is designed be an overview, from the wine microbiologist s point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them.The second edition of Wine Microbiology builds upon the foundation of its highly successful predecessor with emphasis on modern molecular methods.
Among changes and additions are: additional micrographs chapter on laboratory safety collection of laboratory methods expanded Appendices including basic microscopy and setup of the microbiology laboratory, identification of chemical instabilities often confused with bacteria, media selection and preparation, microbiological dyes and stains, aseptic technique, estimation of population density and, lastly, new technology for characterization/enumeration.