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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.
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.
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