Wine Microbiology: Fundamental Principles and Applications by Pierre Strehaiano, Aline Lonvaud-Funel & Vincent Renouf

Dedicated exclusively to wine microorganisms, Microbiology of Wine – Fundamental Principles and Applications (2nd ed.) is the first comprehensive work to present the scientific basis of microbiological phenomena in winemaking and to describe the oenological applications that result from it. It covers the composition of yeasts and bacteria, their taxonomy, their multiplication, the population growth parameters during wine production, as well as the causes of microbiological alterations, the improvement and use of selected strains, and finally the stabilization and microbiological analysis of wines.
For this 2nd edition, the book has been completely revised to present the prevailing concepts today. It incorporates new knowledge derived from the application in oenology research of molecular investigation methods and data exploitation. The latest insights into the general biology of wine yeasts and bacteria, the complexity of the microbial system, and its functioning on which wine quality depends, complement the essential foundations of wine microbiology.
Accessible and practical, illustrated with numerous specific examples from field and laboratory experiments, this book is an indispensable tool for oenologists and winemakers.