Molecular Wine Microbiology (Hardcover)

Chapter 1. Yeast. Saccharomyces I. Yeast for primary alcoholic fermentation
Chapter 2. Yeast. Saccharomyces II. Second fermentation yeasts
Chapter 3. Yeasts. Saccharomyces III. Yeast for wines with biological ageing
Chapter 4. Yeast. Non-Saccharomyces
Chapter 5. Identification and molecular characterization of wine yeasts.
Chapter 6. Genomics and proteomics of wine yeasts.
Chapter 7. Improvement of wine yeasts by genetic engineering techniques
Chapter 8. Lactic acid bacteria.
Chapter 9. Acetic acid bacteria.
Chapter 10. Filamentous fungi
Chapter 11. Production of starter cultures for winemaking
Chapter 12. Conservation of wine related microbial strains
Chapter 13. HACPC in wine making. Ochratoxin A.
Chapter 14. Applied enological microbiology