Wine microbiology and biotechnology / edited by Graham H. Fleet

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The production of good quality wines is a complex ecological and biochemical process involving the interaction of many microbial species, represented by fungi, yeasts, lactic acid bacteria, acetic acid bacteria. This book draws upon the expertise of leading researchers from key wine producing countries of the world to provide a comprehensive account of the microbiology and biotechnology of modern wine making. In dealing with the diversity of wine microorganisms, various chapters cover their origin (from the grape, winery, cork and commercial preparation), their identification and enumeration, their growth kinetics, their biochemical reactions, their genetic improvement, their control and, above all, their influences on wine processing and wine quality. The most recent concepts of biotechnology and molecular biology are included and traditional thinking is expanded beyond the view that Saccharomyces cerevisiae is the only significant wine microorganism. The book will be essential reading for students of winemaking courses, the practising winemaker, and the academic involved in teaching and research.