by Claudio Delfini
and Joseph V. Formica

Applies an inductive experimental approach to recognize, control, and resolve the variables that effect the wine-making process and the quality of the final product, focusing on the grape variety-yeast interaction controversy.

Wine Microbiology contains over 300 original drawings, photographs, and photomicrographs unavailable in any other source-that illustrate the diagnostic morphology of wine yeast and bacteria used to track wine spoilage and related problems.

Contents

1. The Compound Microscope
2. Microscopic Observation Techniques
3. Preparation and Set-up for Microscopic Observation
4. Counting Bacteria and Yeast Cells in Must and Wine
5. Sterilization Techniques
6. The Antiseptic Effect of Sulfur Dioxide
7. Correlation between pH, Buffer Power, Oxidation-reduction Potential, Microbiological Stabilization and the Acid Taste of Wine
8. Alternative Techniques to the Use of Sulfur Dioxide for Microbiological Stabilization
9. Cleansing and Sanitation
10. Taxonomy, Cytology, Biology and Morphology of Wine-associated Yeast
11. Isolation, Selection and Purification of Wine Yeasts
12. Oenological Characteristics of Selected Yeast Strains and Their Genetic Improvement
13. Current and Prospective Microbiological Topics in Enology
14. The Metabolism of Sugars and Nitrogen by Yeast
15. The Oxygen Requirement for Wine Yeast
16. Microbiological Monitoring of Must and Wine
17. The Use of Selected Yeast Strains
18. The Formation of Organoleptically Important Metabolites
19. The Production of Acetic Acid by Yeast
20. Biological Degradation of Malic Acid
21. Microbiological Control of Concentrated Musts and Sulfured Musts
22. The Microbiological Control of Wine During Storage
23. Methodology for the Microbiological Stabilization of Musts and Wines
24. Microbiological Stabilization of Wine Through Thermal Treatment: Pasteurization and Hot Bottling
25. Microbiological Stabilization Through Filtration

Appendix
Index

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