The Microbiology of Wine and Vinifications

Looks at the metabolism of lactic acid bacteria and of acetic acid bacteria, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. This work is useful for students and practitioners involved in the field of winemaking.

Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition.

Preface to the First Edition.

Preface to the Second Edition.

1. Cytology, Taxonomy and Ecology of Grape and Wine Yeasts.

2. Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts.

3. Conditions of Yeast Development.

4. Lactic Acid Bacteria.

5. Metabolism of Lactic Acid Bacteria.

6. Lactic Acid Bacteria Development in Wine.

7. Acetic Acid Bacteria.

8. The Use of Sulfur Dioxide in Must and Wine Treatment.

9. Products and Methods Complementing the Effect of Sulfur Dioxide.

10. The Grape and its Maturation.

11. Harvest and Pre-Fermentation Treatments.

12. Red Winemaking.

13. White Winemaking.

14. Other Winemaking Methods.

Index.