Titlebook: Biology of Microorganisms on Grapes, in Must and in Wine; Helmut K?nig,Gottfried Unden,Jürgen Fr?hlich Book 2017Latest edition Springer In

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https://doi.org/10.1007/978-3-540-32878-040 genera and 100 different species of yeast have been isolated from grapes or wine (Table 3.1). Although the genera listed are commonly identified in surveys of grape mycobiota, some yeast species are more universally found than others, and numerous factors impact the composition of the yeast micro

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Grundlagen der Mikrobiologie und ?kologie the wine. Due to attack by pathogens, the infected plant tissue is destroyed and necrotization occurs. When large areas of the canopy are affected by grapevine diseases, the assimilation capacity of the vine is reduced, and as a result the berry quality decreases. Aside from leaves, most grapevine

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F?rderung und Erhalt von Gesundheitar contents at the end of the alcoholic fermentation, sluggish fermentations are accompanied by a low rate of sugar utilization. In both scenarios, malfermentations can be caused by a variety of factors, most of which lead to a decrease in the metabolism of the fermenting yeast strain, associated by

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Entstehung und Verlauf von Krankheitenues have been further developed empirically over generations. Despite this long time of wine production, our knowledge about the microbiological and biochemical background of the transformation of must into wine is relatively recent. Fundamental investigations about must transformation into wine wer

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Entstehung und Verlauf von Krankheitend by unicellular eukaryotes which divide by budding—the yeasts. Whereas several non-. yeast species are present in the early stages of fermentation, . commonly added in starter cultures generally outgrows all other yeasts in the process of vinification and determines the principle quality of the fin