Titlebook: Biology of Microorganisms on Grapes, in Must and in Wine; Helmut K?nig,Gottfried Unden,Jürgen Fr?hlich Book 20091st edition Springer-Verla

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長(zhǎng)處

Acetic Acid Bacteriaform most of the sugars and alcohols into organic acids produces easily the transformation of glucose into gluconic acid in damaged grapes and ethanol or glycerol into acetic acid or dihydroxyacetone in wines. As a result of their strictly aerobic metabolism and high dependence to oxygen, acetic aci

Flawless

Yeasts the major genera found, a remarkably consistent progression of yeast species is seen. Several key factors have been shown to influence the types of yeasts present and their persistence during fermentation. Generally, the major species identified on the surface of grapes are the major species found

ensemble

Fungi of Grapesust and wine by producing off-flavour or mycotoxins. For each organism the symptoms and the effect on berry quality is explained. The fungi affecting grapevine berries and clusters belongs to distinct taxonomical groups and differ in the life style partially significant. Some fungi are biotrophic an

頌揚(yáng)國(guó)家

Phages of Yeast and Bacteriae stuck fermentations. Since virus-infected killer strains of the wine yeast . are best studied among killer yeasts, the present chapter will summarize the most recent advances in killer yeast biology with special emphasis on yeast virology, killer toxin action and toxin immunity..Although still con

雕鏤

Metabolism of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Mustc acid bacterium degrading hexoses by the phosphoketolase pathway. Reoxidation of NAD(P)H by acetyl-P (or acetyl-CoA) in the ethanol pathway represents a limiting step of the pathway. .varies the classical phosphoketolase pathway to bypass this step by the formation of erythritol. Substrates like fr

antenna

Transport of Sugars and Sugar Alcohols by Lactic Acid Bacteriaown about sugar transport in most lactic acid bacteria (LAB), in particular in heterofermentative strains. In the recent years, important information was obtained from genome sequences of lactic acid bacteria. Here, the annotated genomes of .PSU-1 and other wine related LAB, . ATCC 25745, .ATCC 8293

LAP

Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate, biogenic amines, low molecular weight organic bases produced by decarboxylation of their respective free precursor amino acids, are receiving much attention in wine science because of their potential implication for human health. This chapter, after a brief overview on the occurrence of biogenic a

harmony

overbearing

Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wines sensory experience is usually pleasurable; however, it can at times be a less-than-pleasant surprise with off-aromas and off-flavours. Like any tantalizing recipe, the aromas and flavours of red and white wine originate from a blend of ingredients: the grape; yeast and bacterial metabolism during