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Molecular wine microbiology

Author: Alfonso V Carrascosa Santiago; Rosario Muñoz; Ramón González Garcia
Publisher: Amsterdam ; Boston : Academic Press, 2011.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:

Features scientific content written at a level comprehensible for wine professionals as well as advanced students. This title includes information on production and spoilage issues, the microbial  Read more...

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Document Type: Book
All Authors / Contributors: Alfonso V Carrascosa Santiago; Rosario Muñoz; Ramón González Garcia
ISBN: 9780123750211 0123750210
OCLC Number: 681501726
Awards: Winner of Jury Award for Enology, 2012 2012
Description: vii, 363 pages : illustrations ; 24 cm
Contents: 1. Saccharomyces yeasts I: primary fermentation --
2. Saccaromyces yeasts II: secondary fermentation --
3. Yeasts used in biologically aged wines --
4. Non-saccharomyces yeasts in the winemaking process --
5. Molecular identification and characterization of wine yeasts --
6. Genomic and proteomic analysis of wine yeasts --
7. Improvement of wine yeast by genetic engineering --
8. Lactic acid bacteria --
9. Acetic acid bacteria --
10. Filamentous fungi (Botrytis cinerea) --
11. Production of wine starter cultures --
12. Preservation of microbial strains in the wine industry --
13. Application of the hazard analysis and critical control point system to winemaking: ochratoxin A --
14. Applied wine microbiology.
Responsibility: edited by Alfonso V. Carrascosa, Rosario Muñoz, Ramón González.
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