Biology of Microorganisms on Grapes, in Must and in Wine

Part I. Diversity of Microorganisms

1. Lactic Acid Bacteria
Helmut König, Jürgen Fröhlich

2. Acetic Acid Bacteria
José Manuel Guillamón, Albert Mas

3. Yeasts
Linda F. Bisson, C. M. Lucy Joseph, Paola Domizio

4. Fungi of Grapes
Hanns-Heinz Kassemeyer

5. Viruses of Wine-Associated Yeasts and Bacteria
Carlos São-José, Mário A. Santos, Manfred J. Schmitt

6. Yeast Mixtures and Saccharomyces Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentations
Helmut König, Harald Claus

7. Secondary Metabolites of Fungal Vine Pathogens
Jochen Fischer, Eckhard Thines

Part II. Primary, Secondary and Energy Metabolism

8. Carbohydrate Metabolism in Wine Yeasts
Rosaura Rodicio, Jürgen J. Heinisch

9. Metabolism and Transport of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must
Gottfried Unden, Tanja Eirich, Hanno Richter

10. Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate
Massimo Vincenzini, Simona Guerrini, Silvia Mangani, Lisa Granchi

11. Usage and Formation of Sulphur Compounds
Doris Rauhut

12. Polysaccharide Production by Grapes Must and Wine Microorganisms
Maria Dimopoulou, Aline Lonvaud-Funel, Marguerite Dols-Lafargue

13. Microbial Enzymes: Relevance for Winemaking
Harald Claus

14. Laccases of Botrytis cinerea

Harald Claus

15. Polyphenol Oxidases from Wine Grapes
Petra Fronk, Matthias Riebel, Heinz Decker

Part III. Stimulating and Inhibitory Growth Factors

16. Stress Responses in Wine Yeast
Jürgen J. Heinisch, Rosaura Rodicio

17. Physical and Chemical Stress Factors in Lactic Acid Bacteria
Jean Guzzo, Nicolas Desroche, Stéphanie Weidmann

18. Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms
Helmut Dietrich, Martin S. Pour Nikfardjam

Part IV. Molecular Biology and Regulation

19. Genomic Evolution and Adaptation to Wine of Oenococcus oeni

Hugo Campbell-Sills, Marc Lorentzen, Patrick M. Lucas

20. The Genomes of Acetic Acid Bacteria
Armin Ehrenreich, Wolfgang Liebl

21. Plasmids from Wine-Related Lactic Acid Bacteria
Juan M. Mesas, M. Carmen Rodríguez, M. Teresa Alegre

Part V. Modern Methods

22. Molecular Methods for Identification of Wine Microorganisms and Yeast Development
Jürgen Fröhlich, Helmut König, Harald Claus

23. Maintenance of Wine-Associated Microorganisms
Helmut König, Beate Berkelmann-Löhnertz

24. Functional Genomics in Wine Yeast: DNA Arrays and Next Generation Sequencing
Ana Mendes-Ferreira, Marcel lí Olmo, José García-Martínez, José E. Pérez-Ortín

25. Application of Yeast and Bacteria as Starter Cultures
Sibylle Krieger-Weber

26. Application of Microbial Enzymes During Winemaking
Eric Hüfner, German Haßelbeck

27. Mass Spectrometry: A Powerful Tool for the Identification of Wine-Related Bacteria and Yeasts
Birte Meyer, Andreas Rabenstein, Jan Kuever

Keywords: Life Sciences, Food Microbiology, Applied Microbiology, Agriculture, Plant Biochemistry, Food Science