Molecular wine microbiology [recurso electrónico] / edited by Alfonso V. Carrascosa, Rosario Muñoz, Ramón González.

Colaborador(es): Carrascosa, Alfonso V. (Alfonso Vicente) | Muñoz, Rosario | González Garcia, RamónTipo de material: TextoTextoDetalles de publicación: Amsterdam ; Boston : Elsevier, c2011Edición: 1st edDescripción: 1 online resource (vii, 363 p.) : illISBN: 9780123750211 (electronic bk.); 0123750210 (electronic bk.)Tema(s): Wine and wine making -- Microbiology | Molecular microbiology | Electronic books | Molecular microbiology | Wine and wine making -- MicrobiologyGénero/Forma: Electronic books.Formatos físicos adicionales: Print version:: Molecular wine microbiology.Clasificación CDD: 641.2/2 Clasificación LoC:QR151 | .M65 2011Recursos en línea: Libro electrónico ScienceDirectTexto
Contenidos:
Saccharomyces Yeasts I -- Saccharomyces yeasts II -- Yeast for wines with biological ageing -- Non-Saccharomyces -- Molecular Identification and characterization of wine yeasts. -- Genomics and proteomics of wine yeasts -- Improvement of wine yeasts by genetic engineering techniques -- Lactic acid bacteria -- Acetic acid bacteria. -- Filamentous fungi -- Production of wine starter cultures -- Preservation of microbial strains in the wine industry -- Application of the hazard analysis and critical control point system to winemaking -- Applied wine microbiology.
Resumen: Microbiology has long been recognized as a key tool in studying wine production, however only more recently has that study been conducted at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also the safety. Understanding at a molecular level how a starter culture can impact the volatile phenols, biogenic amines and 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 production aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene mechanisms in the production of wine, from a microbiological point of view. Updates to the content will be made to ensure it is the most current information available, including coverage of the use of yeast mannoproteins to avoid tartaric and proteic haze in wine. This science has developed during the last years, and yeasts strains for increased released of mannoproteins have been constructed in the lab. Also, the first recombinant yeast strains (having GRAS status) have been commercialized for wine-making and the English edition will include these strains. Molecular Wine Microbiology features rigorous scientific content written in 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 also for ensuring microbial wine safety.
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Existencias
Tipo de ítem Biblioteca actual Colección Signatura Copia número Estado Fecha de vencimiento Código de barras
Libro Electrónico Biblioteca Electrónica
Colección de Libros Electrónicos QR151 .M65 2011 (Browse shelf(Abre debajo)) 1 No para préstamo 380715-2001

Microbiology has long been recognized as a key tool in studying wine production, however only more recently has that study been conducted at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also the safety. Understanding at a molecular level how a starter culture can impact the volatile phenols, biogenic amines and 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 production aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene mechanisms in the production of wine, from a microbiological point of view. Updates to the content will be made to ensure it is the most current information available, including coverage of the use of yeast mannoproteins to avoid tartaric and proteic haze in wine. This science has developed during the last years, and yeasts strains for increased released of mannoproteins have been constructed in the lab. Also, the first recombinant yeast strains (having GRAS status) have been commercialized for wine-making and the English edition will include these strains. Molecular Wine Microbiology features rigorous scientific content written in 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 also for ensuring microbial wine safety.

Saccharomyces Yeasts I -- Saccharomyces yeasts II -- Yeast for wines with biological ageing -- Non-Saccharomyces -- Molecular Identification and characterization of wine yeasts. -- Genomics and proteomics of wine yeasts -- Improvement of wine yeasts by genetic engineering techniques -- Lactic acid bacteria -- Acetic acid bacteria. -- Filamentous fungi -- Production of wine starter cultures -- Preservation of microbial strains in the wine industry -- Application of the hazard analysis and critical control point system to winemaking -- Applied wine microbiology.

Includes bibliographical references and index.

Description based on print version record.

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