This book is designed to be an overview, from the wine microbiologistas point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality. The book builds upon the foundation of its predecessor with emphasis on modern molecular methods.Although ethanol tolerance is one factor affecting the growth of non- Saccharomycesyeasts, there are clearly others as well. ... Saccharomyces will continue to utilize the remaining sugar, most notably glucose and fructose, until dryness isanbsp;...
|Author||:||Kenneth C. Fugelsang, Charles G. Edwards|
|Publisher||:||Springer Science & Business Media - 2007|