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| Preface to the Second Edition | |
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| Acknowledgments | |
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| Introduction | |
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| Grape and Wine Microorganisms | |
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| Yeasts | |
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| Introduction | |
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| Reproduction | |
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| Sexual Reproduction | |
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| Asexual Reproduction | |
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| Taxonomy | |
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| Candida | |
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| Dekkera | |
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| Hanseniaspora | |
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| Issatchenkia | |
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| Metschnikowia | |
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| Pichia | |
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| Saccharomyces | |
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| Saccharomycodes | |
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| Schizosaccharomyces | |
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| Zygosaccharomyces | |
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| Nutritional Requirements | |
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| Nitrogen | |
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| Growth and Survival Factors | |
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| Metabolism | |
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| Glucose | |
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| Sulfur | |
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| Odor/Flavor Compounds | |
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| Glycosidases | |
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| Mannoproteins | |
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| Lactic Acid Bacteria | |
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| Introduction | |
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| Taxonomy | |
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| Lactobacillus | |
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| Oenococcus | |
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| Pediococcus | |
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| Nutritional Requirements | |
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| Metabolism | |
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| Glucose | |
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| Arginine | |
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| Malate | |
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| Mannitol and Erythritol | |
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| Diacetyl and Other Odor/Flavor Compounds | |
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| Acetic Acid Bacteria | |
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| Introduction | |
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| Taxonomy | |
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| Nutritional Requirements | |
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| Metabolism | |
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| Carbohydrates | |
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| Ethanol | |
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| Molds and Other Microorganisms | |
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| Introduction | |
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| Ecology Habitats | |
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| Taxonomy | |
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| Aspergillus (Black Mold) | |
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| Botrytis (Gray Mold) | |
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| Penicillium (Blue-Green Mold) | |
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| 4.4 Nutritional Requirements | |
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| 4.5 Metabolism | |
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| Glucose | |
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| Mycotoxins | |
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| Odor/Flavor Compounds | |
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| Other Microorganisms | |
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| Bacillus | |
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| Clostridium | |
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| Streptomyces | |
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| Vinification and Winery Processing | |
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| Managing Microbial Growth | |
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| Introduction | |
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| Preservatives and Sterilants | |
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| Sulfur Dioxide | |
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| Dimethyl Dicarbonate | |
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| Lysozyme | |
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| Sorbic Acid | |
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| Other Preservatives and Sterilants | |
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| Filtration | |
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| Perpendicular-Flow Filtration ("Nominal" or "Depth") | |
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| Perpendicular-Flow Filtration ("Absolute" or "Sterile") | |
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| Cross-Flow/Tangential Filtration | |
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| Microbial Ecology During Vinification | |
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| Introduction | |
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| Non-Saccharomyces and Saccharomyces Yeasts | |
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| Grapes and Musts | |
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| Alcoholic Fermentation | |
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| Post-fermentation | |
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| Dekkera/Brettanomyces | |
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| Grapes and Musts | |
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| Alcoholic and Post-fermentation | |
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| Lactic Acid Bacteria | |
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| Grapes and Musts | |
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| Alcoholic and Malolactic Fermentations | |
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| Post-fermentation | |
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| Acetic Acid Bacteria | |
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| Grapes and Musts | |
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| Alcoholic and Post-fermentation | |
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| Microbial Interactions | |
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| Saccharomyces and Oenococcus | |
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| Saccharomyces and Lactobacillus | |
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| Oenococcus, Pediococcus, and Lactobacillus | |
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| Other Interactions | |
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| Harvest and Pre-fermentation Processing | |
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| Introduction | |
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| Harvest and Transport | |
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| Fruit Quality Assessment | |
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| Soluble Solids | |
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| pH and Titratable Acidity | |
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| Microbial Spoilage | |
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| Must Processing | |
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| Enzymes | |
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| Suspended Solids | |
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| Pre-fermentation Maceration (Cold-Soak) | |
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| Thermovinification | |
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| Inert Gassing | |
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| Processing Microbially Deteriorated Fruit | |
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| Enzymatic Browning | |
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| Fermentation Difficulties | |
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| Clarification Concerns | |
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| Management Strategies | |
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| Juice Storage (Mute) | |
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| Fermentation and Post-fermentation Processing | |
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| Introduction | |
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| Must Supplementation | |
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| Alcoholic Fermentation | |
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| Historical Perspective of Starter Cultures | |
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| Preparation of Starter Cultures | |
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| Strain Selection | |
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| Temperature | |
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| Immobilized Yeast | |
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| "Natural" Fermentations | |
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| Fermentation Problems | |
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| Sluggish/Stuck Fermentations | |
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| Hydrogen Sulfide | |
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| Malolactic Fermentation | |
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| Preparation of Starter Cultures | |
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| Strain Selection | |
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| Timing of Inoculation | |
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| Use of Schizosaccharomyces | |
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| Post-Fermentation Processing | |
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| Aging and Storage | |
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| Adjustment of Volatile Acidity | |
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| Bottling | |
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| Winery Cleaning and Sanitizing | |
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| Introduction | |
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| Safety Issues | |
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| Water Quality | |
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| Preliminary Cleaning | |
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| Detergents, Cleaners, and Surfactants | |
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| Alkali | |
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| Acids | |
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| Surfactants | |
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| Rinses | |
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| Sanitizers | |
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| Iodine | |
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| Quaternary Ammonium Compounds | |
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| Acidulated Sulfur Dioxide | |
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| Peroxides | |
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| Chlorine and Chlorinated Formulations | |
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| Hot Water and Steam | |
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| Ozone | |
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| Sanitation Monitoring | |
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| Schedules and Documentation | |
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| Quality Points Program | |
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| Introduction | |
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| Developing QP Programs | |
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| Processing and Flowchart | |
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| Quality Factor Analysis | |
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| Examples of Quality Factors | |
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| Preventive Measures | |
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| Critical Quality Points | |
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| Critical Limits | |
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| Monitoring Procedures | |
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| Corrective Actions | |
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| Record-Keeping and Documentation | |
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| Verification | |
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| Wine Spoilage | |
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| Introduction | |
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| Spoilage Microorganisms | |
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| |
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| Acetohacter | |
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| Dekkera/Brettanomyces | |
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| Film Yeasts | |
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| Saccharomycodes | |
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| Zygosaccharoviyces | |
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| Wine Faults | |
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| Volatile Acidity | |
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| Ethyl Carbamate | |
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| Mousiness | |
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| Post-MLF Bacterial Growth | |
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| Geranium Odor/Tone | |
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| Biogenic Amines | |
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| Acrolein | |
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| Mannitol | |
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| Ropiness | |
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| Tartaric Add Utilization | |
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| Laboratory Procedures and Protocols | |
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| Basic Microscopy | |
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| Introduction | |
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| Microscopes | |
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| Magnification | |
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| Resolution | |
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| Contrast | |
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| Fluorescence Microscopy | |
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| Using Microscopes | |
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| |
| Components | |
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| General Use | |
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| Calibration | |
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| Preparing Smears | |
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| From Liquid Media | |
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| From Solid Media | |
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| Preparing Wet Mounts | |
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| Preparing Mold Slide Cultures | |
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| Media Preparation and Culture Techniques | |
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| Introduction | |
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| Physical/Chemical Requirements for Cultivation | |
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| Carbon and Nitrogen | |
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| Oxygen | |
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| Hydrogen Ion Concentration (pH) | |
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| Moisture and Water Activity | |
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| Incubation Temperature and Conditions | |
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| Selective Agents | |
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| Sterilization of Laboratory Media and Supplies | |
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| Boiling Water | |
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| Steam Sterilization | |
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| Dry Heat | |
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| Sterile Filtration | |
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| Chemical Sterilization | |
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| Storage of Prepared Media | |
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| |
| Media for Yeasts and Molds | |
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| Wort Medium | |
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| Grape Juice Medium | |
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| WL Medium | |
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| Brettanomyces Medium A | |
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| Brettanomyces Medium B | |
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| Brettanomyces Medium C | |
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| Brettanomyces Medium D | |
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| Lysine Medium | |
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| Zygosaccharomyces Medium | |
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| Media for Lactic Acid Bacteria | |
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| Apple Juice Rogosa Medium | |
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| Tomato Juice-Glucose-Fructose-Malate Medium | |
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| Heterofermentation-Arginine Broth | |
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| Media for Acetic Acid Bacteria | |
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| Glucose-Yeast Extract-Carbonate Medium | |
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| Mannitol-Yeast Extract-Peptone Medium | |
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| Yeast Extract-Peptone-Ethanol Medium | |
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| Aseptic Transfer Techniques | |
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| Transfers from Solid to Solid Media | |
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| Transfers from Solid to Liquid Media | |
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| Transfers from Liquid to Solid Media | |
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| Isolation of Microorganisms | |
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| Maintenance and Storage of Cultures | |
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| Preparation of Agar Slants and Stabs | |
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| Glycerol Suspensions | |
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| Freeze-drying (Yeasts) | |
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| Freeze-drying (Lactic Acid Bacteria) | |
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| Estimation of Population Density | |
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| Introduction | |
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| Sampling | |
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| Sample Dilution | |
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| Direct Microscopic Count | |
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| Using a Microscope Counting Chamber | |
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| Methylene Blue | |
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| Ponceau-S | |
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| Wolford's Stain | |
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| Direct Plating | |
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| Pour Plates | |
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| Spread Plates | |
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| Membrane Filtration | |
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| Bioluminescence | |
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| Nephelometry and Optical Density | |
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| Identification of Wine Microorganisms | |
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| Introduction | |
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| Identifying Microorganisms | |
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| Yeasts and Molds | |
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| Assimilation of Carbon and Nitrogen | |
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| Demonstration of Ascospores | |
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| Demonstration of Mycelia/Pseudomycelia | |
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| Fermentation of Carbohydrates | |
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| Bacteria | |
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| Ammonia from Arginine | |
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| Catalase | |
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| Dextran from Sucrose | |
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| Fermentation of Carbohydrates | |
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| Gas from Glucose | |
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| Gram Stain | |
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| Ketogenesis | |
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| Lactate from Glucose | |
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| Malate Utilization (Monitoring MLF) | |
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| Mannitol from Fructose | |
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| Oxidation of Ethanol | |
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| Oxidation of Lactate | |
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| Other Technologies for Identification and Enumeration | |
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| Introduction | |
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| Phenotypical Identification | |
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| Biolog System | |
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| Fatty Acid Methyl Ester Analysis | |
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| Protein Characterization | |
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| Electrophoretic Characterization of Isozymes (Zymograms) | |
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| Immunochemical Techniques | |
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| Enzyme-Linked Immunosorbent Assay | |
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| Immunochemical Fluorescence Microscopy | |
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| Phylogenetic Analyses | |
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| Polymerase Chain Reaction | |
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| Gel Electrophoresis | |
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| Quantitative Polymerase Chain Reaction | |
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| Hybridization Probes | |
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| Fluoresence In Situ Hybridization | |
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| Ribonucleic Acid Analysis | |
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| Probe Detection Systems | |
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| TaqMan Probes | |
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| Molecular Beacons | |
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| Scorpions | |
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| |
| Peptide Nucleic Acid Chemiluminescent In Situ Hybridization Probes | |
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| Other Molecular Methods | |
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| |
| |
| Restriction Fragment Length Polymorphisms | |
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| |
| Pulsed Field Gel Electrophoresis | |
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| Additional Methods | |
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| Extrachromosomal Elements (Satellites) | |
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| Chemical and Physical Instabilities | |
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| Introduction | |
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| Crystalline Instabilities | |
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| |
| |
| Tartrates | |
| |
| |
| |
| "Crystal-Like" Instabilities | |
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| Cork Dust | |
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| |
| Diatomaceous Earth | |
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| Fibrous Instabilities | |
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| Amorphous Instabilities | |
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| Protein | |
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| |
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| Phenolics | |
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| Glucans, Pectins, and Starch | |
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| Metal Casse | |
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| |
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| Laboratory Setup | |
| |
| |
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| Introduction | |
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| |
| Microscope and pH Meter | |
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| |
| |
| Autoclave | |
| |
| |
| |
| Centrifuge and Filters | |
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| |
| Incubators | |
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| |
| Water Baths | |
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| Glass and Plasticware | |
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| Media | |
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| |
| Photometers | |
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| Laminar Flow Hoods | |
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| Miscellaneous | |
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| Laboratory Safety | |
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| |
| |
| Introduction | |
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| Injury and Illness Prevention Program | |
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| |
| Training | |
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| |
| Information | |
| |
| |
| |
| Communication | |
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| |
| Eyewash Stations and Safety Showers | |
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| |
| |
| Fire Alarms and Prevention | |
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| |
| First Aid | |
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| |
| Personal Protective Equipment | |
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| |
| |
| Examples of Safety Issues | |
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| |
| |
| Biohazard and Chemical Waste | |
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| |
| Electricity | |
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| |
| |
| Heat and Steam | |
| |
| |
| |
| Machinery Safeguards | |
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| |
| |
| Storage | |
| |
| |
| |
| Ultraviolet Light | |
| |
| |
| Glossary | |
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| |
| References | |
| |
| |
| Index | |