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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)
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Biology of Microorganisms on Grapes, in Must and in Wine (Hardcover, 2009 ed.)
Loot Price: R7,546
Discovery Miles 75 460
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Biology of Microorganisms on Grapes, in Must and in Wine (Hardcover, 2009 ed.)
Expected to ship within 10 - 15 working days
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The ancient beverage wine is the result of the fermentation of
grape must. This n- urally and fairly stable product has been and
is being used by many human societies as a common or enjoyable
beverage, as an important means to improve the quality of drinking
water in historical times, as therapeutical agent, and as a
religious symbol. During the last centuries, wine has become an
object of scientific interest. In this respect different periods
may be observed. At first, simple observations were recorded, and
subsequently, the chemical basis and the involvement of microorg-
isms were elucidated. At a later stage, the scientific work led to
the analysis of the many minor and trace compounds in wine, the
detection and understanding of the biochemical reactions and
processes, the diversity of microorganisms involved, and the range
of their various activities. In recent years, the focus shifted to
the genetic basis of the microorganisms and the molecular aspects
of the cells, including metabolism, membrane transport, and
regulation. These different stages of wine research were determined
by the scientific methods that were known and available at the
respective time. The recent "molecular" approach is based on the
analysis of the genetic code and has led to significant results
that were not even imaginable a few decades ago. This new wealth of
information is being presented in the Biology of Microorganisms on
Grapes, in Must, and in Wine.
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