Your Waterstones card is changing, introducing...
TELL ME MORE
Biology of Microorganisms on Grapes, in Must and in Wine (Hardback)
  • Biology of Microorganisms on Grapes, in Must and in Wine (Hardback)
zoom

Biology of Microorganisms on Grapes, in Must and in Wine (Hardback)

(volume editor), (volume editor), (volume editor)
£249.99
Hardback 522 Pages / Published: 15/01/2009
  • We can order this

Usually despatched within 3 weeks

  • This item has been added to your basket
The ancient beverage wine is the result of the fermentation of grape must. This n- urally and fairly stable product has been and is being used by many human societies as a common or enjoyable beverage, as an important means to improve the quality of drinking water in historical times, as therapeutical agent, and as a religious symbol. During the last centuries, wine has become an object of scientific interest. In this respect different periods may be observed. At first, simple observations were recorded, and subsequently, the chemical basis and the involvement of microorg- isms were elucidated. At a later stage, the scientific work led to the analysis of the many minor and trace compounds in wine, the detection and understanding of the biochemical reactions and processes, the diversity of microorganisms involved, and the range of their various activities. In recent years, the focus shifted to the genetic basis of the microorganisms and the molecular aspects of the cells, including metabolism, membrane transport, and regulation. These different stages of wine research were determined by the scientific methods that were known and available at the respective time. The recent "molecular" approach is based on the analysis of the genetic code and has led to significant results that were not even imaginable a few decades ago. This new wealth of information is being presented in the Biology of Microorganisms on Grapes, in Must, and in Wine.

Publisher: Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
ISBN: 9783540854623
Number of pages: 522
Weight: 1063 g
Dimensions: 235 x 155 x 38 mm
Edition: 2009 ed.


MEDIA REVIEWS

From the reviews:

"This compilation is outstanding. Forty-nine contributors from eight countries offer recent information on the microbiology of wine production, covering specific topics in both breadth and depth. ... each of the book's 27 chapters stands alone, there is excellent continuity between chapters to give readers a good overview of the subject. ... The text contains detailed tabular information and clear, readily understood figures. ... This is excellent scientific reporting. Summing Up: Highly recommended. Lower-division undergraduates through professionals and practitioners." (G. S. Howell, Choice, Vol. 46 (11), 2009)

You may also be interested in...

Malt
Added to basket
£14.96
Paperback
The Art of Fermentation
Added to basket
The Undiscovered Self
Added to basket
£13.99
Paperback
Food: A Very Short Introduction
Added to basket
Process Development
Added to basket
Soapmakers Companion
Added to basket
New Brewing Lager Beer
Added to basket
The Brewer
Added to basket
£8.99
Paperback
Colour
Added to basket
£7.95
Paperback
Designing Great Beers
Added to basket
An Introduction to Drug Synthesis
Added to basket
Salt, Sugar, Fat
Added to basket
£12.99
Paperback
A History of Stockport Breweries
Added to basket
Understanding Wine Technology
Added to basket

Reviews

Please sign in to write a review

Your review has been submitted successfully.