Wine Microbiology:
The partnership between industrial microbiologists, the industries they serve, and the microbes upon which they rely is (or should be) a close one. Brewers, bakers, and those involved in fermented dairy products come to mind as being leaders in this regard. By comparison, the wine industry, with the...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boston, MA
Springer US
1997
|
| Schlagworte: | |
| Online-Zugang: | BTU01 Volltext |
| Zusammenfassung: | The partnership between industrial microbiologists, the industries they serve, and the microbes upon which they rely is (or should be) a close one. Brewers, bakers, and those involved in fermented dairy products come to mind as being leaders in this regard. By comparison, the wine industry, with the notable exception of a few technologically astute wineries world wide, has historically given relatively little attention to this crucial step in processing. In the last two decades, this pattern has reversed itself and the rank and file of winemaking personnel have become more intensely inter ested in the subject of wine microbiology. Several reasons come to mind that, in part, account for this. First, prior to the late seventies, much of the research in the area of wine microbiology (particularly, the malolactic fermentation) had yet to crystalize to yield a cohesive enough picture to be of value to the winemaker. During this period and into the early eighties, the U. S. wine industry began to utilize lower levels of sulfur dioxide than did their predecessors-the goal being to reduce input of chemicals and to minimize concerns from an increasingly health conscious population of consumers. Unfortunately, the practice had a significant downside; micro organisms that had previously been controlled suddenly reemerged as sig nificant threats to wine production |
| Beschreibung: | 1 Online-Ressource (XXII, 245 p. 15 illus) |
| ISBN: | 9781475769708 |
| DOI: | 10.1007/978-1-4757-6970-8 |
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| author | Fugelsang, Kenneth C. |
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| discipline | Werkstoffwissenschaften / Fertigungstechnik |
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| id | DE-604.BV045187150 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:10:59Z |
| institution | BVB |
| isbn | 9781475769708 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030576328 |
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| publishDate | 1997 |
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| spelling | Fugelsang, Kenneth C. Verfasser aut Wine Microbiology by Kenneth C. Fugelsang Boston, MA Springer US 1997 1 Online-Ressource (XXII, 245 p. 15 illus) txt rdacontent c rdamedia cr rdacarrier The partnership between industrial microbiologists, the industries they serve, and the microbes upon which they rely is (or should be) a close one. Brewers, bakers, and those involved in fermented dairy products come to mind as being leaders in this regard. By comparison, the wine industry, with the notable exception of a few technologically astute wineries world wide, has historically given relatively little attention to this crucial step in processing. In the last two decades, this pattern has reversed itself and the rank and file of winemaking personnel have become more intensely inter ested in the subject of wine microbiology. Several reasons come to mind that, in part, account for this. First, prior to the late seventies, much of the research in the area of wine microbiology (particularly, the malolactic fermentation) had yet to crystalize to yield a cohesive enough picture to be of value to the winemaker. During this period and into the early eighties, the U. S. wine industry began to utilize lower levels of sulfur dioxide than did their predecessors-the goal being to reduce input of chemicals and to minimize concerns from an increasingly health conscious population of consumers. Unfortunately, the practice had a significant downside; micro organisms that had previously been controlled suddenly reemerged as sig nificant threats to wine production Engineering Industrial and Production Engineering Food Science Food / Biotechnology Industrial engineering Production engineering Weinherstellung (DE-588)4189467-4 gnd rswk-swf Wein (DE-588)4065133-2 gnd rswk-swf Mikrobiologie (DE-588)4316357-9 gnd rswk-swf Wein (DE-588)4065133-2 s Mikrobiologie (DE-588)4316357-9 s 1\p DE-604 Weinherstellung (DE-588)4189467-4 s 2\p DE-604 Erscheint auch als Druck-Ausgabe 9781475769722 https://doi.org/10.1007/978-1-4757-6970-8 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Fugelsang, Kenneth C. Wine Microbiology Engineering Industrial and Production Engineering Food Science Food / Biotechnology Industrial engineering Production engineering Weinherstellung (DE-588)4189467-4 gnd Wein (DE-588)4065133-2 gnd Mikrobiologie (DE-588)4316357-9 gnd |
| subject_GND | (DE-588)4189467-4 (DE-588)4065133-2 (DE-588)4316357-9 |
| title | Wine Microbiology |
| title_auth | Wine Microbiology |
| title_exact_search | Wine Microbiology |
| title_full | Wine Microbiology by Kenneth C. Fugelsang |
| title_fullStr | Wine Microbiology by Kenneth C. Fugelsang |
| title_full_unstemmed | Wine Microbiology by Kenneth C. Fugelsang |
| title_short | Wine Microbiology |
| title_sort | wine microbiology |
| topic | Engineering Industrial and Production Engineering Food Science Food / Biotechnology Industrial engineering Production engineering Weinherstellung (DE-588)4189467-4 gnd Wein (DE-588)4065133-2 gnd Mikrobiologie (DE-588)4316357-9 gnd |
| topic_facet | Engineering Industrial and Production Engineering Food Science Food / Biotechnology Industrial engineering Production engineering Weinherstellung Wein Mikrobiologie |
| url | https://doi.org/10.1007/978-1-4757-6970-8 |
| work_keys_str_mv | AT fugelsangkennethc winemicrobiology |