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Books on the topic 'Wine and wine making – Microbiology'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 January 2023

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1

Fugelsang, K. C. Wine microbiology. Chapman & Hall, 1997.

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2

G, Edwards Charles, ed. Wine microbiology. 2nd ed. Springer, 2007.

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3

Santiago, Alfonso V. Carrascosa, and Rosario Muñoz. Molecular wine microbiology. Academic Press, 2011.

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4

1929-, Formica Joseph V., ed. Wine microbiology: Science and technology. Marcel Dekker, 2001.

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5

Vincenzini, M., G. A. Farris, and P. Romano. Microbiologia del vino. Ambrosiana, 2005.

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6

Victoria, Moreno-Arribas M., and Polo M. Carmen, eds. Wine chemistry and biochemistry. Springer, 2009.

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7

Peeters, Arthur S. Wine: Types, production, and health. Nova Science Publishers, 2011.

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8

E, Farías Marta, ed. Microbial interaction in fermented beverages. Nova Science Publishers, 2009.

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9

The chemistry and biology of winemaking. Royal Society of Chemistry, 2007.

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10

Baetslé, Gilbert. Wijn, bier en champagne: Hun technologieën vergeleken : Wat hebben ze gemeen? Waarin verschillen ze? Academia Press, 2013.

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11

G, Edwards Charles. Lactic acid bacteria native to Washington State wines. Washington State University, College of Agriculture and Home Economics Research Center, 1992.

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12

Denis, Dubourdieu, and Donèche Bernard, eds. Handbook of enology. 2nd ed. Wiley, 2005.

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13

Paul, O'Byrne, ed. Red wine and health. Nova Science Publishers, 2009.

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14

König, Helmut. Biology of Microorganisms on Grapes, in Must and in Wine. Springer Berlin Heidelberg, 2009.

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15

1941-, Riley Arthur P., ed. Food research, safety, and policies. Nova Science Publishers, 2005.

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16

H, Lea A. G., and Piggott J. R. 1950-, eds. Fermented beverage production. Blackie, 1995.

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17

Fugelsang, Kenneth C. Wine Microbiology. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6970-8.

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18

Fugelsang, Kenneth C., and Charles G. Edwards, eds. Wine Microbiology. Springer US, 2007. http://dx.doi.org/10.1007/978-0-387-33349-6.

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19

Wine. DK Publ., 1997.

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20

Wine. DK Publ., 2003.

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21

Wine and wine based cocktails. Orbis, 1986.

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22

Nardella, Gino. Wine and wine service. B.T. Batsford, 1986.

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23

Wine. Parragon, 2001.

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24

Wine. Simon & Schuster, 1987.

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25

Fugelsang, Kenneth C. Wine Microbiology. Springer, 2013.

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26

Fugelsang, Kenneth C. Wine Microbiology. Springer, 2013.

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27

Santiago, Alfonso V. Carrascosa, Rosario Munoz, and Ramon Gonzalez Garcia. Molecular Wine Microbiology. Elsevier Science & Technology Books, 2011.

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28

1946-, Fleet G. H., ed. Wine microbiology and biotechnology. Harwood Academic Publishers, 1993.

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29

G, Edwards Charles, and Kenneth C. C. Fugelsang. Wine Microbiology: Practical Applications and Procedures. Springer, 2010.

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30

Fugelsang, Kenneth C., and Charles G. Edwards. Wine Microbiology: Practical Applications and Procedures. Springer, 2006.

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31

Reau-Gayon, Pascal, B. Che, Denis Dubourdieu, and A. Lonvaud. Handbook of Enology Vol. 1: The Microbiology of Wine and Vinifications. Wiley & Sons, Incorporated, John, 2006.

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32

Ribéreau-Gayon, Pascal, Denis Dubourdieu, B. Donèche, and A. Lonvaud. Handbook of Enology Vol. 1: The Microbiology of Wine and Vinifications. Wiley & Sons, Limited, John, 2006.

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33

Polo, Carmen, and M. Victoria Moreno-Arribas. Wine Chemistry and Biochemistry. Springer, 2010.

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34

Ribéreau-Gayon, Pascal, Denis Dubourdieu, B. Donèche, and A. Lonvaud. Handbook of Enology, Volume 1 Vol. 1: The Microbiology of Wine and Vinifications. Wiley & Sons, Incorporated, John, 2006.

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35

Ribéreau-Gayon, Pascal, Denis Dubourdieu, B. Donèche, and A. Lonvaud. Handbook of Enology, Volume 1 Vol. 1: The Microbiology of Wine and Vinifications. Wiley & Sons, Incorporated, John, 2007.

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36

Ribéreau-Gayon, Pascal, Denis Dubourdieu, B. Donèche, and A. Lonvaud. Volume 1, The Handbook of Enology: Microbiology of Wine. John Wiley & Sons, 2000.

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37

Community Action Programme for Education and Training for Technology., Ecole nationale supérieure des sciences agronomiques appliquées. Service de formation continue., and Ecole nationale supérieure agronomique (Montpellier, France). Chaire de technologie alimentaire-œnologie., eds. Application à l'œnologie des progrès récents en microbiologie et en fermentation: Palais des Congrès, La Grande Motte, 23 au 26 novembre 1988 : recueil des exposés. Office international de la vigne et du vin, 1988.

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38

Avedovech, Richard M. Roles of yeast and lactic acid bacteria in malolactic fermentation of wines: A chemical and sensory study. 1988.

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39

Hornsey, Ian S. Chemistry and Biology of Winemaking. Royal Society of Chemistry, The, 2007.

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40

(Editor), Pascal Ribéreau-Gayon, Denis Dubourdieu (Editor), B. Donèche (Editor), and A. Lonvaud (Editor), eds. Handbook of Enology, The Microbiology of Wine and Vinifications. Wiley, 2006.

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41

Ribéreau-Gayon, Pascal, Denis Dubourdieu, Alain Maujean, Bernard B. Donèche, and Aline A. Lonvaud. Handbook of Enology. Wiley & Sons, Limited, John, 2021.

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42

Bakalinsky, Alan Togore. Conversion of wine yeast strains of Saccharomyces cerevisiae to heterothallism and determination of their chromosomal constitution. 1989.

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43

Ribéreau-Gayon, Pascal, Pascal Ribereau-Gayon, Denis Dubourdieu, et al. The Handbook of Enology: Volume 2, The Chemistry of Wine Stabilisation and Treatments (Handbook of Enology: Microbiology of Wine). John Wiley & Sons, 2000.

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44

Handbook of enology. Wiley & Sons, 2000.

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45

Ribéreau-Gayon, Pascal, Denis Dubourdieu, Yves Glories, Bernard B. Donèche, and Aline A. Lonvaud. Handbook of Enology. Wiley & Sons, Incorporated, John, 2021.

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46

(Editor), Pascal Ribéreau-Gayon, Y. Glories (Editor), A. Maujean (Editor), and Denis Dubourdieu (Editor), eds. Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments. Wiley, 2006.

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47

Micheals, Nancy J. Performance of Oregon derived malolactic bacteria: Studies on storage stability and their use in the wine industry. 1985.

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48

Dumont, Ann. Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae. 1994.

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49

Park, Hoon. Applied and basic aspects of sulfite metabolism in Saccharomyces cerevisiae. 1999.

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50

Methodologies And Results In Grapevine Research. Springer, 2010.

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