Download or read book The Fermentation Organisms of California Grapes written by William Vere Cruess and published by . This book was released on 1918 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Fermentation Organisms of California Grapes written by William V. Cruess and published by Blumenfeld Press. This book was released on 2012-10 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: A treatise on the biology of grape fermentation. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Download or read book The Fermentation Organisms of California Grapes written by William Vere Cruess and published by . This book was released on 1918 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Fermentation Organisms of California Grapes written by W. V. Cruess and published by . This book was released on 1918 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fermentation Organisms of California Grapes written by and published by . This book was released on 1918 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Biology of Microorganisms on Grapes in Must and in Wine written by Helmut König and published by Springer. This book was released on 2017-11-01 with total page 711 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.

Download or read book The Practical Application of Improved Methods of Fermentation in California Wineries During 1913 and 1914 written by Frederic Theodore Bioletti and published by . This book was released on 1915 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Microbiota of Grapes Positive and Negative Role on Wine Quality written by Giuseppe Spano and published by Frontiers Media SA. This book was released on 2017-03-28 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentation dynamics with significant impacts on the ‘qualities’ of final productions. The selection from the indigenous micro-biodiversity of ‘virtuous’ ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of ‘tailored’ starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generation of a high added value. Together with a pronounced seasonality, this feature strongly contributes to the selection of a large group of starter cultures. In the last years, several studies contributed to describe the complexity of grapevine-associated microbiota using both culture-dependent and culture-independent approaches. The grape-associated microbial communities continuously change during the wine-making process, with different dominances that correspond to the main biotechnological steps that take place in wine. In order to simplify, following a time trend, four major dominances can be mainly considered: non-Saccharomyces, Saccharomyces, lactic acid bacteria (LAB), and spoilage microbes. The first two dominances come in succession during the alcoholic fermentation: the impact of Saccharomyces (that are responsible of key enological step of ethanol production) can be complemented/integrated by the contributions of compatible non-Saccharomyces strains. Lactic acid bacteria constitute the malolactic consortium responsible of malolactic fermentation, a microbial bioconversion often desired in wine (especially in red wine production). Finally, the fourth dominance, the undesired microbiota, represents a panel of microorganisms that, coupling spoilage potential to the resistance to the harsh conditions typical of wine environment, can cause important economic losses. In each of these four dominances a complex microbial biodiversity has been described. The studies on the enological significance of the micro-biodiversity connected with each of the four dominances highlighted the presence of a dichotomy: in each consortia there are species/strains that, in reason of their metabolisms, are able to improve wine ‘qualities’ (resource of interest in starter cultures design), and species/strains that with their metabolism are responsible of depreciation of wine. Articles describing new oenological impacts of yeasts and bacteria belonging to the four main categories above mentioned (non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbes) are welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine.

Download or read book University of California Publications in Agricultural Sciences written by University of California, Berkeley and published by . This book was released on 1924 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Springer Science & Business Media. This book was released on 2007-04-03 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologist’s point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them. The second edition of Wine Microbiology builds upon the foundation of its highly successful predecessor with emphasis on modern molecular methods. It has been revised and updated with recent data and conclusions in all chapters.

Download or read book The Semicentenary Celebration of the Founding of the University of California written by University of California, Berkeley and published by . This book was released on 1919 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Omega space station is the center of lawlessness in the galaxy, a den of vice ruled by the deadly asari Aria T'Loak. It is also a strategic foothold in a galaxy-wide power struggle, and when the station comes under attack from a new threat unleashed by the humanity-first organization Cerberus, Aria is forced to become more ruthless than ever to protect her home--and dominion.

Download or read book Chemical Abstracts written by and published by . This book was released on 1919 with total page 1460 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fermentation written by and published by . This book was released on 1929 with total page 742 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Pamphlets on Fruit Products written by and published by . This book was released on 1923 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Grape Culture and Wine making in California written by George Charles Husmann and published by . This book was released on 1888 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Agricultural Index written by and published by . This book was released on 1922 with total page 1316 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Biological Agricultural Index written by and published by . This book was released on 1922 with total page 1304 pages. Available in PDF, EPUB and Kindle. Book excerpt: