Yeasts in the Production of Wine
It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine
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in the Production of Wine
Yeasts in the Production of Wine
Patrizia Romano • Maurizio Ciani Graham H. Fleet Editors
Yeasts in the Production of Wine
Editors Patrizia Romano University of Basilicata School of Agriculture, Forest, Food and Environmental Sciences Potenza, Italy
Maurizio Ciani Department of Life and Environmental Sciences Polytechnic University of Marche Ancona, Italy
Graham H. Fleet Food Science and Technology University of New South Wales School of Chemical Engineering Sydney, NSW, Australia
ISBN 978-1-4939-9780-0 ISBN 978-1-4939-9782-4 (eBook) https://doi.org/10.1007/978-1-4939-9782-4 © Springer Science+Business Media, LLC, part of Springer Nature 2019 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Science+Business Media, LLC, part of Springer Nature. The registered company address is: 233 Spring Street, New York, NY 10013, U.S.A.
In Memory of Graham
The idea of this book originated several years ago from the desire of two friends (Graham Fleet and I) to share a project, focused on the role of yeasts in winemaking. The project was planned to involve colleagues from all over the world, experts in wine yeasts. Our aim was to publish an updated book covering the occurrence and activities of yeasts in wine production, with contributions from an impressive cohort of international authors. I was well aware of Graham’s scientific production on wine yeasts. His work has accompanied many students and researchers over the years, always stimulating new and innovative topics. I personally met Graham in Perugia in 1988 at the General Congress of the International Yeast Commission. It was a great emotion for me to finally meet this great scientist known all over the world for his works, in particular concerning yeasts in the wine sector. Since then, a scientific bond bas
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