Biology of Microorganisms on Grapes, in Must and in Wine

Description

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 to wine.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. Front Matter ....Pages i-xxii Front Matter ....Pages 1-1 Lactic Acid Bacteria (Helmut König, Jürgen Fröhlich)....Pages 3-41 Acetic Acid Bacteria (José Manuel Guillamón, Albert Mas)....Pages 43-64 Yeasts (Linda F. Bisson, C. M. Lucy Joseph, Paola Domizio)....Pages 65-101 Fungi of Grapes (Hanns-Heinz Kassemeyer)....Pages 103-132 Viruses of Wine-Associated Yeasts and Bacteria (Carlos São-José, Mário A. Santos, Manfred J. Schmitt)....Pages 133-154 Yeast Mixtures and Saccharomyces Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentations (Helmut König, Harald Claus)....Pages 155-163 Secondary Metabolites of Fungal Vine Pathogens (Jochen Fischer, Eckhard Thines)....Pages 165-185 Front Matter ....Pages 187-187 Carbohydrate Metabolism in Wine Yeasts (Rosaura Rodicio, Jürgen J. Heinisch)....Pages 189-213 Metabolism and Transport of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must (Gottfried Unden, Tanja Eirich, Hanno Richter)....Pages 215-229 Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate (Massimo Vincenzini, Simona Guerrini, Silvia Mangani, Lisa Granchi)....Pages 231-253 Usage and Formation of Sulphur Compounds (Doris Rauhut)....Pages 255-291 Polysaccharide Production by Grapes Must and Wine Microorganisms (Maria Dimopoulou, Aline Lonvaud-Funel, Marguerite Dols-Lafargue)....Pages 293-314 Microbial Enzymes: Relevance for Winemaking (Harald Claus)....Pages 315-338 Laccases of Botrytis cinerea (Harald Claus)....Pages 339-356 Polyphenol Oxidases from Wine Grapes (Petra Fronk, Matthias Riebel, Heinz Decker)....Pages 357-374 Front Matter ....Pages 375-375 Stress Responses in Wine Yeast (Jürgen J. Heinisch, Rosaura Rodicio)....Pages 377-395 Physical and Chemical Stress Factors in Lactic Acid Bacteria (Jean Guzzo, Nicolas Desroche, Stéphanie Weidmann)....Pages 397-419 Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms (Helmut Dietrich, Martin S. Pour Nikfardjam)....Pages 421-454 Front Matter ....Pages 455-455 Genomic Evolution and Adaptation to Wine of Oenococcus oeni (Hugo Campbell-Sills, Marc Lorentzen, Patrick M. Lucas)....Pages 457-468 The Genomes of Acetic Acid Bacteria (Armin Ehrenreich, Wolfgang Liebl)....Pages 469-494 Plasmids from Wine-Related Lactic Acid Bacteria (Juan M. Mesas, M. Carmen Rodríguez, M. Teresa Alegre)....Pages 495-513 Front Matter ....Pages 515-515 Molecular Methods for Identification of Wine Microorganisms and Yeast Development (Jürgen Fröhlich, Helmut König, Harald Claus)....Pages 517-547 Maintenance of Wine-Associated Microorganisms (Helmut König, Beate Berkelmann-Löhnertz)....Pages 549-571 Functional Genomics in Wine Yeast: DNA Arrays and Next Generation Sequencing (Ana Mendes-Ferreira, Marcel lí del Olmo, José García-Martínez, José E. Pérez-Ortín)....Pages 573-604 Application of Yeast and Bacteria as Starter Cultures (Sibylle Krieger-Weber)....Pages 605-634 Application of Microbial Enzymes During Winemaking (Eric Hüfner, German Haßelbeck)....Pages 635-658 Mass Spectrometry: A Powerful Tool for the Identification of Wine-Related Bacteria and Yeasts (Birte Meyer, Andreas Rabenstein, Jan Kuever)....Pages 659-701 Back Matter ....Pages 703-710