Since publication of the first edition of Wine Microbiology in
1997, the volume of new information and concepts has dramatically
increased. Even with the tremendous increase in available
information, a comprehensive understanding regarding the role of
individual microorganisms towards wine quality as well as the
impact of complicated interactions between microorganisms and
processing techniques is lacking.
Wine Microbiology, Second Edition, fills this void. Like the first
edition, the book addresses real world problems such as
characterization and enumeration of yeast, bacteria and molds
common to juice and wine environments and their impact on wine
quality and stability. In addition, the potential of solving
processing problems through rapid, real-time molecular methods and
new applications for using starter cultures of non-Saccharomyces
yeast are discussed. The book is a great resource for professionals
and students in the field of enology and viticulture.
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