Wine Microbiology: Science and Technology

1st Edition

Claudio Delfini, Joseph V. Formica

CRC Press
Published March 23, 2001
Reference - 496 Pages
ISBN 9780824705909 - CAT# DK1830
Series: Food Science and Technology

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This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy. It contains over 300 drawings, photographs and photomicrographs that illustrate the diagnostic morphology of wine yeast and bacteria used to track wine spoilage and related problems.


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