Wines: microbiology of winemaking

    Research output: Chapter in Book/Report/Conference proceedingChapter

    8 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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  • Cite this

    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