000			03679nam a22004455i 4500
001			978-0-387-33349-6
003			DE-He213
005			20250710083951.0
007			cr nn 008mamaa
008			100301s2007 xxu| s |||| 0|eng d
020			_a9780387333496 _a99780387333496
024	7		_a10.1007/978-0-387-33349-6 _2doi
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aFugelsang, Kenneth C. _eeditor.
245	1	0	_aWine Microbiology _h[recurso electrónico] : _bPractical Applications and Procedures / _cedited by Kenneth C. Fugelsang, Charles G. Edwards.
250			_aSecond edition.
264		1	_aBoston, MA : _bSpringer US, _c2007.
300			_aXX, 393 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_atext file _bPDF _2rda
505	0		_aGrape and Wine Microorganisms -- Yeasts -- Lactic Acid Bacteria -- Acetic Acid Bacteria -- Molds and Other Microorganisms -- Vinification and Winery Processing -- Managing Microbial Growth -- Microbial Ecology During Vinification -- Harvest and Pre-Fermentation Processing -- Fermentation and Post-Fermentation Processing -- Winery Cleaning and Sanitizing -- Quality Points Program -- Wine Spoilage -- Laboratory Procedures and Protocols -- Basic Microscopy -- Media Preparation and Culture Techniques -- Estimation of Population Density -- Identification of Wine Microorganisms -- Other Technologies for Identification and Enumeration -- Chemical and Physical Instabilities -- Laboratory Setup -- Laboratory Safety.
520			_aSince publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in available information, a comprehensive understanding regarding the role of individual microorganisms towards wine quality as well as the impact of complicated interactions between microorganisms and processing techniques is lacking. Wine Microbiology, Second Edition, fills this void. Like the first edition, the book addresses real world problems such as characterization and enumeration of yeast, bacteria and molds common to juice and wine environments and their impact on wine quality and stability. In addition, the potential of solving processing problems through rapid, real-time molecular methods and new applications for using starter cultures of non-Saccharomyces yeast are discussed. The book is a great resource for professionals and students in the field of enology and viticulture. About the Authors: Kenneth C. Fugelsang has been associated with California State University (Fresno) since 1970 and is now wine master and professor of enology. He is an author of 12 books and over 100 technical papers and presentations. Charles G. Edwards has been a professor with the Department of Food Science and Human Nutrition at Washington State University since 1989. He has authored over 150 technical papers and presentations and is author of the book Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice.
650		0	_aCHEMISTRY.
650		0	_aFOOD SCIENCE.
650		0	_aMICROBIOLOGY.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
650	2	4	_aMICROBIOLOGY.
700	1		_aEdwards, Charles G. _eeditor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387333410
856	4	0	_uhttp://dx.doi.org/10.1007/978-0-387-33349-6 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-CMS
942			_2ddc _cER
999			_c57259 _d57259