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| Preface | ||
| List of Contributors | ||
| Ch. 1 | The Microorganisms of Winemaking - Isolation, Enumeration and Identification | 1 |
| Ch. 2 | Yeasts - Growth During Fermentation | 27 |
| Ch. 3 | Yeasts - Metabolism of Sugars | 55 |
| Ch. 4 | Yeasts - Metabolism of Nitrogen Compounds | 77 |
| Ch. 5 | Yeasts - Metabolism of Organic Acids | 165 |
| Ch. 6 | Yeasts - Production of Sulfur Compounds | 183 |
| Ch. 7 | Yeast Autolysis | 225 |
| Ch. 8 | Killer Yeasts | 243 |
| Ch. 9 | Genetic Improvement of Wine Yeasts | 265 |
| Ch. 10 | Malolactic Fermentation | 289 |
| Ch. 11 | Botrytized Wines | 327 |
| Ch. 12 | Microbiology and Chemistry of Cork Taints in Wine | 353 |
| Ch. 13 | Sulfur Dioxide and Wine Microorganisms | 373 |
| Ch. 14 | Wine Spoilage by Microorganisms | 395 |
| Ch. 15 | Selection and Commercial Cultivation of Wine Yeast and Bacteria | 421 |
| Ch. 16 | Bioreactor Technology and Wine Fermentation | 449 |
| Ch. 17 | Enzymes in Winemaking | 477 |
| Index | 507 |
| Price | Condition | Delivery | Seller | Action |
| $257.32 | Digital |
| WonderClub |
Paolo Belfiore
reviewed Wine Microbiology and Biotechnology on June 09, 2020
Wine Microbiology and Biotechnology
Easy to read guide for beginners.
Smart classification of grape varietals by tannic levels: light, medium bodied, full bodied.
Tasting notes are iffy.
Reds
Light & Smooth (least tannic)
- Pinot Noir: S-characteristics: soft, smooth, silky, sexy, subtle
- Dolcetto: aka Little Sweet One; recommended by Richard Betts; Piedmont, Italy; simple, fruity quaffing wine (soft red cherry & sometimes acid/slightly sour twist although it is generally a low-acid grape). Most frequently made in stainless steel => no oak flavours
Medium bodied
- Merlot:
- Nero D'avola: Sicily;
- Sangiovese:
- Tempranillo:
- Malbec: medium-full bodied
Full bodied (most tannic)
Appearance: dark red; port like; younger wines tend to be more blue-purple vs older wines are brick-brown
- Cabernet Sauvignon:
- Shiraz/Syrah:
- Nebbiolo: Piedmont & across Italy; makes the legendary Barolo & Barbaresco; full flavoured; fruity, spicy; power, structure & tannin - ages well up to 10 yrs
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