Wine Microbiology And Biotechnology

The bioconversion of grape juice into wine is no longer the simple yeast fermentation elucidated by Pasteur. Developments have shown that wine fermentation and the production of quality wines is a complex ecological and biochemical process involving the interaction of many microbial species representing fungi, yeasts, lactic acid bacteria, acetic acid bacteria, and others. Adding to this complexity are the viruses, in the form of killer yeasts and bacteriophages. Modern wine technology, as it enters an era of advanced fermentation/bioprocess technology and genetic engineering, now demands strong knowledge of the ecology, biochemisttry and biotechnology of the microbial species involved. This book aims to provide a comprehensive account of the micro-organisms associated with modern winemaking. It covers their origin (from the grape, winery, cork, and deliberate innoculation), their inoculation and measurement, their properties, their biochemistry, their biotechnology and their influence on the sensory quality of the wine. It should be of interest to winemaking students, practising winemakers, and academics involved in teaching and research.