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.
|Title of host publication||Encyclopedia of food microbiology|
|Editors||Carl A. Batt|
|Place of Publication||London|
|Number of pages||6|
|Publication status||Published - 2014|