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Biology of microorganisms on grapes, in must and in wine / Helmut König, Gottfried Unden, Jürgen Fröhlich, editors.

Contributor(s): Fröhlich, Jürgen,, Dr, editor literario | König, Helmut, (1950 May 3-), editor literario | Unden, Gottfried,, editor literario
Material type: materialTypeLabelE-bookPublisher: Cham, Switzerland : Springer International Publishing, 2017Edition: Second edition.Description: 1 recurso en línea (xxii, 710 páginas) : ilustraciones (algunas a color).ISBN: 3319600214; 9783319600215.Subject: Vinos -- MicrobiologíaOnline resources: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
Contents:
""Foreword for the Second Edition""; ""Foreword of the First Edition""; ""Preface of the Second Edition""; ""Preface of the First Edition""; ""Contents""; ""List of Contributors""; ""Part I: Diversity of Microorganisms""; ""Chapter 1: Lactic Acid Bacteria""; ""1.1 Introduction""; ""1.2 Ecology""; ""1.3 Phenotypic and Phylogenetic Relationship""; ""1.4 Physiology""; ""1.5 Genetics""; ""1.6 Activities in Must and Wine""; ""1.7 Characteristics of Genera and Species of Wine-Related Lactic Acid Bacteria""; ""1.7.1 Genus Lactobacillus""; ""1.7.2 Genus Leuconostoc""; ""1.7.3 Genus Oenococcus""
""1.7.4 Genus Pediococcus""""1.7.5 Genus Weissella""; ""1.8 Conclusions""; ""References""; ""Chapter 2: Acetic Acid Bacteria""; ""2.1 Introduction""; ""2.2 From Grapes to Wine: An Adverse Environment""; ""2.3 Isolation and Taxonomy""; ""2.4 Molecular Techniques for Routine Identification of AAB""; ""2.5 AAB Ecology During Winemaking""; ""2.5.1 AAB in Grapes and Musts""; ""2.5.2 AAB During Fermentation""; ""2.5.3 AAB During Ageing and Wine Maturation""; ""2.6 Acetic Acid Bacteria and Wine Spoilage""; ""2.7 Conclusion: Prevention of Wine Spoilage and Oenological Practices""; ""References""
""4.3.5 Elsinoë ampelina Shear (Myringiales): Anthracnose (Schwarzer Brenner)""""4.3.6 Guignardia bidwellii (Ellis) Viala and Ravaz (Dothideales): Black Rot""; ""4.3.7 Penicillium expansum Link (Eurotiales): Green Mould""; ""4.3.8 Aspergillus spec. (Eurotiales): Aspergillus Rot""; ""4.3.9 Coniella petrakii B. Sutton (Diaporthales): White Rot""; ""4.3.10 Alternaria alternata (Fr.: Fr.) Keissler (Pleosporales): Alternaria Rot""; ""4.3.11 Cladosporium herbarum (Pers.) Link (Capnodiales): Cladosporium Rot""; ""4.3.12 Trichothecium roseum (Pers.) Link (Hypocreales): Pink Rot""
""Chapter 3: Yeasts""""3.1 Introduction""; ""3.2 Non-Saccharomyces Strain Diversity""; ""3.2.1 Assessment of Non-Saccharomyces Yeast Diversity""; ""3.2.2 Factors Affecting Non-Saccharomyces Diversity: Presence in Vineyard""; ""3.2.3 Factors Affecting Non-Saccharomyces Diversity: Impact of Fermentation Management on Persistence""; ""3.2.4 Impact of Non-Saccharomyces Strains on Wine Flavor, Aroma, and Mouthfeel""; ""3.3 Diversity of Saccharomyces""; ""3.3.1 Methods of Analysis""; ""3.3.2 Genomic Diversity""; ""3.3.3 Saccharomyces Hybrid Strain Diversity""; ""3.4 Conclusions""; ""References""
""Chapter 4: Fungi of Grapes""""4.1 Introduction""; ""4.2 Peronosporomycetes""; ""4.2.1 Plasmopara viticola (Berk. and Curt.) Berl. and De Toni: Grapevine Downy Mildew""; ""4.3 Ascomycetes""; ""4.3.1 Erysiphe necator Schwein. (emend. Uncinula necator (Schw.) Burr) (Erysiphales): Grapevine Powdery Mildew""; ""4.3.2 Botrytis cinerea Pers.:Fr. (Helotiales): Botrytis Bunch Rot""; ""4.3.3 Pseudopezicula tracheiphila (Müll.-Thurg.) Korf and Zhuang (Helotiales): Rotbrenner""; ""4.3.4 Phomopsis viticola (Sacc.) Sacc (Diaporthales): Phomopsis Cane and Leaf Spot""
Abstract: In contrast to previous publications, this book consistently focuses on the biology of wine-associated microbes. An international board of expert wine researchers describes the relevant ecological, physiological and genetic aspects of wine microbiology.
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Item type Current library Collection Call number Status Date due Barcode Item holds
LIBRO-E NO PRÉSTAMO LIBRO-E NO PRÉSTAMO Madrid Digital Acceso Electrónico (UEM) Ciencias de la Salud QR151 .F76 2017 EB (Browse shelf(Opens below)) Acceso electrónico eBook.20024286
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""Foreword for the Second Edition""; ""Foreword of the First Edition""; ""Preface of the Second Edition""; ""Preface of the First Edition""; ""Contents""; ""List of Contributors""; ""Part I: Diversity of Microorganisms""; ""Chapter 1: Lactic Acid Bacteria""; ""1.1 Introduction""; ""1.2 Ecology""; ""1.3 Phenotypic and Phylogenetic Relationship""; ""1.4 Physiology""; ""1.5 Genetics""; ""1.6 Activities in Must and Wine""; ""1.7 Characteristics of Genera and Species of Wine-Related Lactic Acid Bacteria""; ""1.7.1 Genus Lactobacillus""; ""1.7.2 Genus Leuconostoc""; ""1.7.3 Genus Oenococcus""

""1.7.4 Genus Pediococcus""""1.7.5 Genus Weissella""; ""1.8 Conclusions""; ""References""; ""Chapter 2: Acetic Acid Bacteria""; ""2.1 Introduction""; ""2.2 From Grapes to Wine: An Adverse Environment""; ""2.3 Isolation and Taxonomy""; ""2.4 Molecular Techniques for Routine Identification of AAB""; ""2.5 AAB Ecology During Winemaking""; ""2.5.1 AAB in Grapes and Musts""; ""2.5.2 AAB During Fermentation""; ""2.5.3 AAB During Ageing and Wine Maturation""; ""2.6 Acetic Acid Bacteria and Wine Spoilage""; ""2.7 Conclusion: Prevention of Wine Spoilage and Oenological Practices""; ""References""

""4.3.5 Elsinoë ampelina Shear (Myringiales): Anthracnose (Schwarzer Brenner)""""4.3.6 Guignardia bidwellii (Ellis) Viala and Ravaz (Dothideales): Black Rot""; ""4.3.7 Penicillium expansum Link (Eurotiales): Green Mould""; ""4.3.8 Aspergillus spec. (Eurotiales): Aspergillus Rot""; ""4.3.9 Coniella petrakii B. Sutton (Diaporthales): White Rot""; ""4.3.10 Alternaria alternata (Fr.: Fr.) Keissler (Pleosporales): Alternaria Rot""; ""4.3.11 Cladosporium herbarum (Pers.) Link (Capnodiales): Cladosporium Rot""; ""4.3.12 Trichothecium roseum (Pers.) Link (Hypocreales): Pink Rot""

""Chapter 3: Yeasts""""3.1 Introduction""; ""3.2 Non-Saccharomyces Strain Diversity""; ""3.2.1 Assessment of Non-Saccharomyces Yeast Diversity""; ""3.2.2 Factors Affecting Non-Saccharomyces Diversity: Presence in Vineyard""; ""3.2.3 Factors Affecting Non-Saccharomyces Diversity: Impact of Fermentation Management on Persistence""; ""3.2.4 Impact of Non-Saccharomyces Strains on Wine Flavor, Aroma, and Mouthfeel""; ""3.3 Diversity of Saccharomyces""; ""3.3.1 Methods of Analysis""; ""3.3.2 Genomic Diversity""; ""3.3.3 Saccharomyces Hybrid Strain Diversity""; ""3.4 Conclusions""; ""References""

""Chapter 4: Fungi of Grapes""""4.1 Introduction""; ""4.2 Peronosporomycetes""; ""4.2.1 Plasmopara viticola (Berk. and Curt.) Berl. and De Toni: Grapevine Downy Mildew""; ""4.3 Ascomycetes""; ""4.3.1 Erysiphe necator Schwein. (emend. Uncinula necator (Schw.) Burr) (Erysiphales): Grapevine Powdery Mildew""; ""4.3.2 Botrytis cinerea Pers.:Fr. (Helotiales): Botrytis Bunch Rot""; ""4.3.3 Pseudopezicula tracheiphila (Müll.-Thurg.) Korf and Zhuang (Helotiales): Rotbrenner""; ""4.3.4 Phomopsis viticola (Sacc.) Sacc (Diaporthales): Phomopsis Cane and Leaf Spot""

In contrast to previous publications, this book consistently focuses on the biology of wine-associated microbes. An international board of expert wine researchers describes the relevant ecological, physiological and genetic aspects of wine microbiology.

Online resource; title from PDF title page (SpringerLink, viewed November 14, 2017).

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