Wines: microbiology of winemaking

Graeme M. Walker

doi:10.1016/B978-0-12-384730-0.00356-6

Wines: microbiology of winemaking

Graeme M. Walker

Abertay University

Research output: Chapter in Book/Report/Conference proceeding › Chapter

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 language	English
Title of host publication	Encyclopedia of food microbiology
Editors	Carl A. Batt
Place of Publication	London
Publisher	Academic Press
Pages	787–792
Number of pages	6
Edition	2nd
ISBN (Electronic)	9780123847331
ISBN (Print)	9780123847300
DOIs	https://doi.org/10.1016/B978-0-12-384730-0.00356-6
Publication status	Published - 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

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Access to Document

10.1016/B978-0-12-384730-0.00356-6