Handbook of Enology, Volume 1

The Microbiology of Wine and Vinifications

Author: Pascal Ribéreau-Gayon,Denis Dubourdieu,B. Donèche,A. Lonvaud

Publisher: John Wiley & Sons

ISBN: 0470010355

Category: Science

Page: 512

View: 1011

The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.

Handbook of Enology: The microbiology of wine and vinifications

Author: Pascal Ribéreau-Gayon

Publisher: John Wiley & Sons Inc

ISBN: 9780471973621

Category: Cooking

Page: 454

View: 5885

For centuries the transformation of grapes into wine has been the focus of much scientific research but it was not until the nineteenth century that the role of yeasts in alcoholic fermentation was discovered. Since this discovery the findings of chemists, biochemists and microbiologists have led to controlled conditions in winemaking, producing more varied and higher quality wines. Handbook of Enology Volume 1: The Microbiology of Wine and Vinifications uniquely combines scientific knowledge with the description of day-to-day work in the first stages of winemaking, from grape-picking to the end of the fermentation processes. It discusses the scientific basics and technological problems of wine-making and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for both the winemaker and the student. This text will be invaluable to winemakers, students of enology or vinification and chemists interested in winemaking.

Handbook of Alcoholic Beverages, 2 Volume Set

Technical, Analytical and Nutritional Aspects

Author: Alan J. Buglass

Publisher: John Wiley & Sons

ISBN: 9780470976654

Category: Technology & Engineering

Page: 1208

View: 2690

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments, FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages. SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

Microbiology and Technology of Fermented Foods

Author: Robert W. Hutkins

Publisher: John Wiley & Sons

ISBN: 0813800188

Category: Technology & Engineering

Page: 488

View: 2435

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: • Cultured Dairy Products • Cheese • Meat Fermentation • Fermented Vegetables • Bread Fermentation • Beer Fermentation • Wine Fermentation • Vinegar Fermentation • Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.

Biology of Microorganisms on Grapes, in Must and in Wine

Author: Helmut König,Gottfried Unden,Jürgen Fröhlich

Publisher: Springer Science & Business Media

ISBN: 3540854622

Category: Science

Page: 522

View: 6642

The ancient beverage wine is the result of the fermentation of grape must. This n- urally and fairly stable product has been and is being used by many human societies as a common or enjoyable beverage, as an important means to improve the quality of drinking water in historical times, as therapeutical agent, and as a religious symbol. During the last centuries, wine has become an object of scientific interest. In this respect different periods may be observed. At first, simple observations were recorded, and subsequently, the chemical basis and the involvement of microorg- isms were elucidated. At a later stage, the scientific work led to the analysis of the many minor and trace compounds in wine, the detection and understanding of the biochemical reactions and processes, the diversity of microorganisms involved, and the range of their various activities. In recent years, the focus shifted to the genetic basis of the microorganisms and the molecular aspects of the cells, including metabolism, membrane transport, and regulation. These different stages of wine research were determined by the scientific methods that were known and available at the respective time. The recent “molecular” approach is based on the analysis of the genetic code and has led to significant results that were not even imaginable a few decades ago. This new wealth of information is being presented in the Biology of Microorganisms on Grapes, in Must, and in Wine.

The Chemistry and Biology of Winemaking

Author: Ian Spencer Hornsey

Publisher: Royal Society of Chemistry

ISBN: 0854042660

Category: Cooking

Page: 457

View: 6308

Someone once said that 'wine is a mixture of chemistry, biology and psychology'. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today's sophisticated products sampled over a meal. The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved. Starting with the role of yeast in fermentation, it goes on to discuss so-called 'killer yeasts', lactic acid bacteria and the role that genetically modified organisms may have in the future. This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.

Handbook of Enology, The Chemistry of Wine Stabilization and Treatments

Author: Pascal Ribéreau-Gayon,Y. Glories,A. Maujean,Denis Dubourdieu

Publisher: Wiley

ISBN: 9780471973638

Category: Science

Page: 410

View: 6774

The transformation of grapes into wine has been the focus of much scientific research for centuries. It was not until the nineteenth century that the role of yeasts in alcoholic fermentation was discovered. Since this discovery the findings of chemists, biochemists and microbiologists have led to controlled conditions in winemaking, producing more varied and higher quality wines. The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. This book discusses the scientific basics and technological problems of winemaking and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for both the winemaker and the student. This text will be invaluable to winemakers, students of enology or vinification and chemists interested in winemaking.

Vitis

Viticulture and enology abstracts

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Grapes

Page: N.A

View: 5654

Mikrobiologie des Weines

Author: Helmut Hans Dittrich,Manfred Grossmann

Publisher: N.A

ISBN: 9783800144709

Category: Wine and wine making

Page: 240

View: 5673

Brock Mikrobiologie

Author: Michael T. Madigan,Thomas D. Brock,John M. Martinko,David P. Clark,David A. Stahl

Publisher: N.A

ISBN: 9783868941449

Category: Microbiology

Page: 1680

View: 7281

Wine East

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Wine and wine making

Page: N.A

View: 7398

Chemie des Weines

Author: Gottfried Würdig

Publisher: N.A

ISBN: 9783800158157

Category: Wine and wine making

Page: 926

View: 7302

Der Wein

Author: Ludwig Jakob,Jochen Hamatschek,Gerd Scholten

Publisher: N.A

ISBN: 9783800157174

Category:

Page: 383

View: 5670

So einfach ist Fermentieren

Wie Sie durch Vergärung wohlschmeckende und gesunde Lebensmittel herstellen: von Brot über Sauerkraut bis hin zu Bier und Wein

Author: Sandor Ellix Katz

Publisher: N.A

ISBN: 9783864451614

Category:

Page: 304

View: 2655

Geschichte der Mikrobiologie

Author: Hans Günter Schlegel

Publisher: N.A

ISBN: N.A

Category: Microbiologists

Page: 280

View: 4375

Die vorliegende Geschichte der Mikrobiologie, vorgelegt vom Nestor dieses Faches, soll den Studierenden der Biologie und allen an der Entwicklung dieser Wissenschaft Interessierten einen Grundriss in die Hand geben. Sie ist keineswegs erschöpfend, sondern soll durch bequeme Lektüre vermitteln, welcher Anstösse und Methoden es bedurfte, die Welt der Mikroben kennenzulernen und zu erforschen. Heute in der Mikrobiologie aktive Wissenschaftler wie interessierte Laien werden hier jene Forscher kennenlernen, die zu grossen Entdeckungen gelangt sind, und welche Ideen und Konzepte sie entwickelten, die ihre Gültigkeit bis heute behalten haben. Eine Zeittafel bis zum Anfang der 60er Jahre, zahlreiche Porträts bedeutender Forscher und Abbildung zu wichtigen Entdeckungen, Biographien herausragender Protagonisten in einem besonderen Teil und Anmerkungen als Zugang zu wichtigen Arbeiten, zu einschlägigen Referaten jüngeren Datums und zu manchen wissenswerten und unterhaltenden Geschichten ergänzen den Band. Das Buch führt die mit den Grundlagen der Mikrobiologie vertrauten Biologen zu den Wurzeln des Fachgebietes und ist für künftige Historiker, die die Geschichte der Naturwissenschaften bearbeiten, ein Leitfaden zur Vertiefung.