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Registro Completo |
Biblioteca(s): |
Ebooks. |
Data corrente: |
01/02/2013 |
Data da última atualização: |
01/02/2013 |
Autoria: |
KÖNIG, H.; UNDEN, G.; FRÖHLICH, J. |
Afiliação: |
Helmut König; Gottfried Unden; Jürgen Fröhlich. |
Título: |
Biology of Microorganisms on Grapes, in Must and in Wine. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
Springer eBooks. |
Descrição Física: |
digital. |
ISBN: |
9783540854630 |
DOI: |
10.1007/978-3-540-85463-0 |
Idioma: |
Inglês |
Conteúdo: |
Winemaking depends on a complex group of microorganisms such as yeasts, bacteria, and fungi, which colonize grapes, must and wine. Understanding their wine-relevant activities is essential to improving the selection and management of novel starter cultures and consequently wine quality. In contrast to previous publications, this book consistently focuses on the biology of wine-associated microbes. An international expert board of wine researchers describes the relevant systematic, ecological, physiological and genetic aspects of wine microbiology. The diversity of wine-related species, their energy, primary and secondary metabolism are important topics that have significant impacts on aroma production and off-flavour formation. The growth management of microbial species, stimulating and inhibitory growth factors and cell-cell interactions are also discussed; chapters on modern molecular and maintenance methods including rapid and real-time identification round off the book. |
Palavras-Chave: |
Applied Microbiology; Life Sciences. |
Thesaurus Nal: |
agriculture; biochemistry; biotechnology; food science; microbiology; plant biochemistry. |
Categoria do assunto: |
-- |
URL: |
https://dx.doi.org/10.1007/978-3-540-85463-0
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Marc: |
LEADER 01725nam a2200265 a 4500 001 1947466 005 2013-02-01 008 2009 bl uuuu u0uu1 u #d 020 $a9783540854630 024 7 $a10.1007/978-3-540-85463-0$2DOI 100 1 $aKÖNIG, H. 245 $aBiology of Microorganisms on Grapes, in Must and in Wine.$h[electronic resource] 260 $aSpringer eBooks.$c2009 300 $cdigital. 520 $a<P>Winemaking depends on a complex group of microorganisms such as yeasts, bacteria, and fungi, which colonize grapes, must and wine. Understanding their wine-relevant activities is essential to improving the selection and management of novel starter cultures and consequently wine quality.</P> <P>In contrast to previous publications, this book consistently focuses on the biology of wine-associated microbes. An international expert board of wine researchers describes the relevant systematic, ecological, physiological and genetic aspects of wine microbiology. The diversity of wine-related species, their energy, primary and secondary metabolism are important topics that have significant impacts on aroma production and off-flavour formation. The growth management of microbial species, stimulating and inhibitory growth factors and cell-cell interactions are also discussed; chapters on modern molecular and maintenance methods including rapid and real-time identification round off the book.</P> 650 $aagriculture 650 $abiochemistry 650 $abiotechnology 650 $afood science 650 $amicrobiology 650 $aplant biochemistry 653 $aApplied Microbiology 653 $aLife Sciences 700 1 $aUNDEN, G. 700 1 $aFRÖHLICH, J.
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