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.
Author(s): Helmut König, Jürgen Fröhlich (auth.), Helmut König, Gottfried Unden, Jürgen Fröhlich (eds.)
Edition: 1
Publisher: Springer-Verlag Berlin Heidelberg
Year: 2009
Language: English
Pages: 522
Tags: Microbiology; Plant Biochemistry; Biotechnology; Applied Microbiology; Food Science; Agriculture
Front Matter....Pages i-xviii
Lactic Acid Bacteria....Pages 3-29
Acetic Acid Bacteria....Pages 31-46
Yeasts....Pages 47-60
Fungi of Grapes....Pages 61-87
Phages of Yeast and Bacteria....Pages 89-109
Sugar Metabolism by Saccharomyces and non- Saccharomyces Yeasts....Pages 113-134
Metabolism of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must....Pages 135-147
Transport of Sugars and Sugar Alcohols by Lactic Acid Bacteria....Pages 149-163
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate....Pages 167-180
Usage and Formation of Sulphur Compounds....Pages 181-207
Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine....Pages 209-231
Pyroglutamic Acid: A Novel Compound in Wines....Pages 233-240
Polysaccharide Production by Grapes, Must, and Wine Microorganisms....Pages 241-258
Exoenzymes of Wine Microorganisms....Pages 259-271
Physical and Chemical Stress Factors in Yeast....Pages 275-291
Physical and Chemical Stress Factors in Lactic Acid Bacteria....Pages 293-306
Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms....Pages 307-333
Microbial Interactions....Pages 335-347
Genomics of Oenococcus oeni and Other Lactic Acid Bacteria....Pages 351-360
Genome of Saccharomyces cerevisiae and Related Yeasts....Pages 361-378
The Genome of Acetic Acid Bacteria....Pages 379-394
Systems Biology as a Platform for Wine Yeast Strain Development....Pages 395-414
Plasmids from Wine-Related Lactic Acid Bacteria....Pages 415-428
Rapid Detection and Identification with Molecular Methods....Pages 429-449
Maintenance of Wine-Associated Microorganisms....Pages 451-468
DNA Arrays....Pages 469-488
Application of Yeast and Bacteria as Starter Cultures....Pages 489-511
Back Matter....Pages 513-522
