Molecular Wine Microbiology by Alfonso V. Carrascosa

Page Updated:
Book Views: 13

Author
Alfonso V. Carrascosa
Publisher
Academic Press
Date of release
Pages
363
ISBN
9780123750211
Binding
Hardcover
Illustrations
Format
PDF, EPUB, MOBI, TXT, DOC
Rating
5
46

Advertising

Get eBOOK
Molecular Wine Microbiology

Find and Download Book

Click one of share button to proceed download:
Choose server for download:
Download
Get It!
File size:6 mb
Estimated time:2 min
If not downloading or you getting an error:
  • Try another server.
  • Try to reload page — press F5 on keyboard.
  • Clear browser cache.
  • Clear browser cookies.
  • Try other browser.
  • If you still getting an error — please contact us and we will fix this error ASAP.
Sorry for inconvenience!
For authors or copyright holders
Amazon Affiliate

Go to Removal form

Leave a comment

Book review

Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety.

Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view.

  • Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine
  • Presents the most current methods of studying the microbiology of wine
  • Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours
  • Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety


Readers reviews