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.

Winemaking from the vineyard to shipment of bottled product is a series of challenges for the winemaking staff. The introductory narrative is designed to 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; and 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, and new technology for characterization/enumeration.