Wines: microbiology of winemaking

Research output: Chapter in Book/Report/Conference proceedingChapter

6 Citations (Scopus)

Abstract

This chapter provides a concise overview of the microbiology of winemaking, with particular focus on the role of yeasts in grape must fermentations. There is also coverage of the roles of bacteria, both good and bad, with regard to development of wine flavor and wine spoilage, respectively. Improvements in wine yeasts using molecular genetic approaches are summarized; also included is a list of reference material for further reading regarding new yeast strain development.
Original languageEnglish
Title of host publicationEncyclopedia of food microbiology
EditorsCarl A. Batt
Place of PublicationLondon
PublisherAcademic Press
Pages787–792
Number of pages6
Edition2nd
ISBN (Electronic)9780123847331
ISBN (Print)9780123847300
DOIs
Publication statusPublished - 2014

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    Walker, G. M. (2014). Wines: microbiology of winemaking. In C. A. Batt (Ed.), Encyclopedia of food microbiology (2nd ed., pp. 787–792). Academic Press. https://doi.org/10.1016/B978-0-12-384730-0.00356-6