Biology of Microorganisms on Grapes, in Must and in Wine / König, Helmut ; Unden, Gottfried ; Fröhlich, Jürgen  

Público ISBD Ningún comentario para este registro. Título : Biology of Microorganisms on Grapes, in Must and in Wine Tipo de documento: documento electrónico Autores: König, Helmut, ; Unden, Gottfried, ; Fröhlich, Jürgen, Mención de edición: 2 ed. Editorial: [s.l.] : Springer Fecha de publicación: 2017 Número de páginas: XXII, 710 p. 128 ilustraciones, 92 ilustraciones en color. ISBN/ISSN/DL: 978-3-319-60021-5 Nota general: Libro disponible en la plataforma SpringerLink. Descarga y lectura en formatos PDF, HTML y ePub. Descarga completa o por capítulos. Idioma : Inglés (eng) Palabras clave: Alimento  Microbiología industrial  Agricultura  química botánica  Ciencia de los Alimentos  Microbiología de los alimentos  Bioquímica vegetal Clasificación: 664.001579 Resumen: La segunda edición del libro comienza con la descripción de la diversidad de microorganismos relacionados con el vino, seguida de un esquema de su metabolismo primario y energético. Posteriormente, se tratan aspectos importantes del metabolismo secundario, ya que estas actividades tienen un impacto en la calidad del vino y la formación de sabores desagradables. Luego siguen capítulos sobre factores de crecimiento estimulantes e inhibidores. Este conocimiento es útil para el manejo del crecimiento de diferentes especies microbianas. Los siguientes capítulos se centran en la aplicación de los hallazgos consolidados de la biología molecular y la regulación del funcionamiento de las redes celulares reguladoras, lo que lleva a una mejor comprensión del comportamiento fenotípico de los microbios en general y especialmente de los cultivos iniciadores, así como de los factores estimuladores e inhibidores. Interacciones célula-célula durante la elaboración del vino. En la última parte del libro, una recopilación de métodos modernos completa la comprensión de los procesos microbianos durante la conversión del mosto en vino. Esta amplia gama de temas sobre la biología de los microbios involucrados en el proceso de vinificación podría incluirse en un solo libro gracias a las aportaciones de muchos expertos de diferentes países vitivinícolas. Nota de contenido: Diversity of Microorganisms -- Lactic Acid Bacteria -- Acetic Acid Bacteria -- Yeasts -- Fungi of Grapes -- Viruses of Wine-Associated Yeast and Bacteria -- Yeast Mixtures and Saccharomyces Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentations.-Phytopathogenic Microorganisms on Vine -- Primary, Secondary and Energy Metabolism -- Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts -- Metabolism and Tansport of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must -- Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate -- Usage and Formation of Sulphur Compounds -- Polysaccharide Production by Grapes, Must, and Wine Microorganisms -- Microbial Enzymes: Relevance for Winemaking -- Laccases of Botrytis cinerea -- Polyphenol Oxidases from Wine Grapes -- Stimulating and Inhibitory Growth Factors -- Physical and Chemical Stress Factors in Yeast -- Physical and Chemical Stress Factors in Lactic Acid Bacteria -- Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms -- Molecular Biology and Regulation -- Genomic evolution and adaptation to wine of Oenococcus oeni -- The Genome of Acetic Acid Bacteria -- Plasmids from Wine-Related Lactic Acid Bacteria -- Modern Methods -- Molecular Methods for Identification of Wine Microorganisms and Yeast Development -- Maintenance of Wine-Associated Microorganisms -- DNA Arrays -- Application of Yeast and Bacteria as Starter Cultures -- Application of Microbial Enzymes during Wine Making -- Mass Spectrometry, a powerful tool for the identification of wine-related bacteria and yeast. Tipo de medio : Computadora Summary : The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must towine. This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries. Enlace de acceso : https://link-springer-com.biblioproxy.umanizales.edu.co/referencework/10.1007/97 [...] Biology of Microorganisms on Grapes, in Must and in Wine [documento electrónico] / König, Helmut, ; Unden, Gottfried, ; Fröhlich, Jürgen,  . -  2 ed.  . - [s.l.] : Springer, 2017 . - XXII, 710 p. 128 ilustraciones, 92 ilustraciones en color. ISBN : 978-3-319-60021-5 Libro disponible en la plataforma SpringerLink. Descarga y lectura en formatos PDF, HTML y ePub. Descarga completa o por capítulos. Idioma : Inglés (eng) Palabras clave: Alimento  Microbiología industrial  Agricultura  química botánica  Ciencia de los Alimentos  Microbiología de los alimentos  Bioquímica vegetal Clasificación: 664.001579 Resumen: La segunda edición del libro comienza con la descripción de la diversidad de microorganismos relacionados con el vino, seguida de un esquema de su metabolismo primario y energético. Posteriormente, se tratan aspectos importantes del metabolismo secundario, ya que estas actividades tienen un impacto en la calidad del vino y la formación de sabores desagradables. Luego siguen capítulos sobre factores de crecimiento estimulantes e inhibidores. Este conocimiento es útil para el manejo del crecimiento de diferentes especies microbianas. Los siguientes capítulos se centran en la aplicación de los hallazgos consolidados de la biología molecular y la regulación del funcionamiento de las redes celulares reguladoras, lo que lleva a una mejor comprensión del comportamiento fenotípico de los microbios en general y especialmente de los cultivos iniciadores, así como de los factores estimuladores e inhibidores. Interacciones célula-célula durante la elaboración del vino. En la última parte del libro, una recopilación de métodos modernos completa la comprensión de los procesos microbianos durante la conversión del mosto en vino. Esta amplia gama de temas sobre la biología de los microbios involucrados en el proceso de vinificación podría incluirse en un solo libro gracias a las aportaciones de muchos expertos de diferentes países vitivinícolas. Nota de contenido: Diversity of Microorganisms -- Lactic Acid Bacteria -- Acetic Acid Bacteria -- Yeasts -- Fungi of Grapes -- Viruses of Wine-Associated Yeast and Bacteria -- Yeast Mixtures and Saccharomyces Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentations.-Phytopathogenic Microorganisms on Vine -- Primary, Secondary and Energy Metabolism -- Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts -- Metabolism and Tansport of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must -- Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate -- Usage and Formation of Sulphur Compounds -- Polysaccharide Production by Grapes, Must, and Wine Microorganisms -- Microbial Enzymes: Relevance for Winemaking -- Laccases of Botrytis cinerea -- Polyphenol Oxidases from Wine Grapes -- Stimulating and Inhibitory Growth Factors -- Physical and Chemical Stress Factors in Yeast -- Physical and Chemical Stress Factors in Lactic Acid Bacteria -- Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms -- Molecular Biology and Regulation -- Genomic evolution and adaptation to wine of Oenococcus oeni -- The Genome of Acetic Acid Bacteria -- Plasmids from Wine-Related Lactic Acid Bacteria -- Modern Methods -- Molecular Methods for Identification of Wine Microorganisms and Yeast Development -- Maintenance of Wine-Associated Microorganisms -- DNA Arrays -- Application of Yeast and Bacteria as Starter Cultures -- Application of Microbial Enzymes during Wine Making -- Mass Spectrometry, a powerful tool for the identification of wine-related bacteria and yeast. Tipo de medio : Computadora Summary : The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must towine. This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries. Enlace de acceso : https://link-springer-com.biblioproxy.umanizales.edu.co/referencework/10.1007/97 [...]

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