Wine Microbiology

WINE MICROBIOLOGY

WINE MICROBIOLOGY

Practical Applications and Procedures

Kenneth C. Fugelsang Charles G. Edwards

Second edition

Kenneth C. Fugelsang Department of Viticulture and Enology California State University, Fresno Fresno, CA 93740-8003 Kennethf@csufresno.edu

Charles G. Edwards Department of Food Science and Human Nutrition Washington State University Pullman, WA 99164-6376 edwardsc@wsu.edu

Library of Congress Control Number: 2006923503 ISBN-10: 0-387-33341-X ISBN-13: 978-0-387-33341-0 Printed on acid-free paper. © 2007 Springer Science+Business Media, LLC All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excepts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. 9 8 7 6 5 4 3 2 1 springer.com e-ISBN-10: 0-387-33349-5 e-ISBN-13: 978-0-387-33349-6

CONTENTS

Preface to the Second Edition Acknowledgments Introduction Section I: Grape and Wine Microorganisms Chapter 1: Yeasts 1.1 INTRODUCTION 1.2 REPRODUCTION 1.2.1 Sexual Reproduction 1.2.2 Asexual Reproduction 1.3 TAXONOMY 1.3.1 Candida 1.3.2 Dekkera 1.3.3 Hanseniaspora 1.3.4 Issatchenkia 1.3.5 Metschnikowia 1.3.6 Pichia 1.3.7 Saccharomyces 1.3.8 Saccharomycodes

xv xvii xix

3 3 3 4 4 7 8 9 11 11 11 12 12 13

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Contents

1.3.9 Schizosaccharomyces 1.3.10 Zygosaccharomyces 1.4 NUTRITIONAL REQUIREMENTS 1.4.1 Nitrogen 1.4.2 Growth and Survival Factors 1.5 METABOLISM...