Fröhlich, Jürgen
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
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
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
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
Avainsanat: Life Sciences, Food Microbiology, Applied Microbiology, Agriculture, Plant Biochemistry, Food Science
- Toimittaja
- Fröhlich, Jürgen
- König, Helmut
- Unden, Gottfried
- Julkaisija
- Springer
- Julkaisuvuosi
- 2017
- Kieli
- en
- Painos
- 2nd ed. 2017
- Sivumäärä
- 22 sivua
- Kategoria
- Eksaktit luonnontieteet
- Tiedostomuoto
- E-kirja
- eISBN (PDF)
- 9783319600215
- Painetun ISBN
- 978-3-319-60020-8