The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making.
The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.

Contents

Cytology, Taxonomy and Ecology of Grape and Wine Yeasts
Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts
Conditions of Yeast Development
Lactic Acid Bacteria
Metabolism of Lactic Acid Bacteria
Lactic Acid Bacteria Development in Wine
Acetic Acid Bacteria
The Use of Sulfur Dioxide in Must and Wine Treatment
Products and Methods Complementing the Effect of Sulfur Dioxide
The Grape and its Maturation
Harvest and Pre-Fermentation Treatments
Red Winemaking
White Winemaking
Other Winemaking Methods
Index