000 03786nam a22003855i 4500
001 278105
003 MX-SnUAN
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007 cr nn 008mamaa
008 150903s2007 xxu| o |||| 0|eng d
020 _a9780387333496
_99780387333496
024 7 _a10.1007/9780387333496
_2doi
035 _avtls000331051
039 9 _a201509030219
_bVLOAD
_c201404121742
_dVLOAD
_c201404091519
_dVLOAD
_c201401311401
_dstaff
_y201401301200
_zstaff
040 _aMX-SnUAN
_bspa
_cMX-SnUAN
_erda
050 4 _aTP248.65.F66
100 1 _aFugelsang, Kenneth C.
_eeditor.
_9301444
245 1 0 _aWine Microbiology :
_bPractical Applications and Procedures /
_cedited by Kenneth C. Fugelsang, Charles G. Edwards.
250 _aSecond edition.
264 1 _aBoston, MA :
_bSpringer US,
_c2007.
300 _axx, 393 páginas,
_brecurso en línea.
336 _atexto
_btxt
_2rdacontent
337 _acomputadora
_bc
_2rdamedia
338 _arecurso en línea
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
_2rda
500 _aSpringer eBooks
505 0 _aGrape and Wine Microorganisms -- Yeasts -- Lactic Acid Bacteria -- Acetic Acid Bacteria -- Molds and Other Microorganisms -- Vinification and Winery Processing -- Managing Microbial Growth -- Microbial Ecology During Vinification -- Harvest and Pre-Fermentation Processing -- Fermentation and Post-Fermentation Processing -- Winery Cleaning and Sanitizing -- Quality Points Program -- Wine Spoilage -- Laboratory Procedures and Protocols -- Basic Microscopy -- Media Preparation and Culture Techniques -- Estimation of Population Density -- Identification of Wine Microorganisms -- Other Technologies for Identification and Enumeration -- Chemical and Physical Instabilities -- Laboratory Setup -- Laboratory Safety.
520 _aSince publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in available information, a comprehensive understanding regarding the role of individual microorganisms towards wine quality as well as the impact of complicated interactions between microorganisms and processing techniques is lacking. Wine Microbiology, Second Edition, fills this void. Like the first edition, the book addresses real world problems such as characterization and enumeration of yeast, bacteria and molds common to juice and wine environments and their impact on wine quality and stability. In addition, the potential of solving processing problems through rapid, real-time molecular methods and new applications for using starter cultures of non-Saccharomyces yeast are discussed. The book is a great resource for professionals and students in the field of enology and viticulture. About the Authors: Kenneth C. Fugelsang has been associated with California State University (Fresno) since 1970 and is now wine master and professor of enology. He is an author of 12 books and over 100 technical papers and presentations. Charles G. Edwards has been a professor with the Department of Food Science and Human Nutrition at Washington State University since 1989. He has authored over 150 technical papers and presentations and is author of the book Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice.
590 _aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700 1 _aEdwards, Charles G.
_eeditor.
_9301445
710 2 _aSpringerLink (Servicio en línea)
_9299170
776 0 8 _iEdición impresa:
_z9780387333410
856 4 0 _uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/978-0-387-33349-6
_zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
942 _c14
999 _c278105
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