Molecular wine microbiology /
Mention d'édition :1st ed. Publié par : Academic Press, (Amsterdam ; | Boston :) Détails physiques : vii, 363 pages : illustrations ; 24 cm ISBN :9780123750211; 0123750210.
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Molecular microbiology.
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Molecular microbiology.
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Wine and wine making
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Microbiology.
| Type de document | Site actuel | Cote | Statut | Date de retour prévue | Code à barres | Réservations |
|---|---|---|---|---|---|---|
| Livre | La bibliothèque des sciences de l'ingénieur | 663.203 CAR (Parcourir l'étagère) | Disponible | 0000000025290 |
Includes bibliographical references and index.
1. Saccharomyces yeasts I: primary fermentation -- 2. Saccaromyces yeasts II: secondary fermentation -- 3. Yeasts used in biologically aged wines -- 4. Non-saccharomyces yeasts in the winemaking process -- 5. Molecular identification and characterization of wine yeasts -- 6. Genomic and proteomic analysis of wine yeasts -- 7. Improvement of wine yeast by genetic engineering -- 8. Lactic acid bacteria -- 9. Acetic acid bacteria -- 10. Filamentous fungi (Botrytis cinerea) -- 11. Production of wine starter cultures -- 12. Preservation of microbial strains in the wine industry -- 13. Application of the hazard analysis and critical control point system to winemaking: ochratoxin A -- 14. Applied wine microbiology.
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