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019			_a769384727 _a775115709
020			_a9780123750211 (electronic bk.)
020			_a0123750210 (electronic bk.)
020			_z9780123750211
020			_z0123750210
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050		4	_aQR151 _b.M65 2011
082	0	4	_a641.2/2 _222
049			_aTEFA
245	0	0	_aMolecular wine microbiology _h[recurso electrónico] / _cedited by Alfonso V. Carrascosa, Rosario Muñoz, Ramón González.
250			_a1st ed.
260			_aAmsterdam ; _aBoston : _bElsevier, _cc2011.
300			_a1 online resource (vii, 363 p.) : _bill.
520			_aMicrobiology 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.
505	0		_aSaccharomyces 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.
504			_aIncludes bibliographical references and index.
588			_aDescription based on print version record.
650		0	_aWine and wine making _xMicrobiology.
650		0	_aMolecular microbiology.
650		4	_aElectronic books.
650		7	_aMolecular microbiology. _2fast _0(OCoLC)fst01024813
650		7	_aWine and wine making _xMicrobiology. _2fast _0(OCoLC)fst01175930
655		4	_aElectronic books.
700	1		_aCarrascosa, Alfonso V. _q(Alfonso Vicente)
700	1		_aMuñoz, Rosario.
700	1		_aGonzález Garcia, Ramón.
776	0	8	_iPrint version: _tMolecular wine microbiology. _b1st. ed. _dAmsterdam ; Boston : Academic Press, 2011 _z9780123750211 _w(DLC) 2011377618 _w(OCoLC)681501726
856	4	0	_zLibro electrónico _3ScienceDirect _uhttp://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780123750211
596			_a19
942			_cLIBRO_ELEC
999			_c207636 _d207636