For Christmas, order before December 18th with items indicated as in stock.
-
MenuBack
-
Wine Books
-
-
Librairie du vin
- Wine from A to Z
- Food & wine pairings
- Art & architecture
- Beautiful books
- Beers
- Cocktails & Spirits
- Management of your cellar
- Buying Guides
- Glossaries & dictionaries
- Wine tourism
- Tasting
- Antiquarian books
- Wine videos
- Wines & history
- Wine & health
- Natural Wines
- Comics & mangas about wine
- Wine Reviews
- Whisky
-
-
-
Le vin par région
- Corsican wines
- Jura wines
- Loire wines
- Other regions of France
- The wines of Alsace
- The wines of America
- The wines of Bordeaux
- The wines of Burgundy
- The wines of Champagne
- The wines of France
- The wines of Italy
- The wines of Languedoc
- The wines of Oceania
- The wines of Provence
- The wines of Spain
- The wines of the Rhône
- The wines of the Sud-Ouest
- The wines of the world
- Wines from the United Kingdom
- Wines of Africa
- Wines of Portugal
-
-
-
Littérature & essais
-
Sélection Spéciale
-
-
-
WINES MAPS
-
-
Aromas
-
-
Corkscrews
-
-
Glasses
-
-
Decanters
-
-
WINE ACCESSORIES
-
-
WINES
-
- News
Molecular Wine Microbiology by Alfonso V. Carrascosa Santiago, Rosario Munoz, Ramon Gonzalez Garcia
Academic Press
1 Last items in stockAuthor: Alfonso V. Carrascosa Santiago, Rosario Munoz, Ramon Gonzalez Garcia
- Language
- English 🇬🇧
French 🇫🇷
Visa, MasterCard, Amex, Paypal or 3 times, interest-free with Scalapay
0.01€ from 35€ of purchase in France and from 99€ throughout Europe
Delivery in France and around the world at home, at office or in a pickup point
Description
Molecular Wine Microbiology features rigorous scientific content written at 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 microbial wine safety.
Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximum consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view.
* Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine
* Presents the most current methods of studying the microbiology of wine
* Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours
* Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety
Details
Data sheet
- Language
- English 🇬🇧
French 🇫🇷 - Publisher
- Academic Press
- Number of pages
- 364
- Size:
- 24.5 x 20 cm
- Date of publication
- 09/06/2021