Handbook of Enology: Volume 1. Pascal Ribéreau-Gayon

      1  Cover

      2  Title Page

      3  Copyright Page

      4  Foreword

      5  Preface to the Second Edition

      6  Preface to the First Edition

      7  Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition Units Expression of Total Acidity and Volatile Acidity Evaluating the Sugar Concentration of Musts Measurements Using Visible and Ultraviolet Spectrometry

      8  PART I: Microbiology of Wine CHAPTER 1: Yeasts 1.1 Introduction 1.2 The Cell Wall 1.3 The Plasma Membrane 1.4 The Cytoplasm and Its Organelles 1.5 The Nucleus 1.6 Reproduction and the Yeast Biological Cycle 1.7 The Killer Phenomenon 1.8 Classification of Yeast Species 1.9 Identification of Wine Yeast Strains 1.10 Ecology of Grape and Wine Yeasts References CHAPTER 2: Yeast Metabolism 2.1 Introduction 2.2 Sugar Degradation Pathways 2.3 Regulation of Sugar‐Utilizing Metabolic Pathways 2.4 Metabolism of Nitrogen Compounds References CHAPTER 3: Conditions of Yeast Development 3.1 Introduction 3.2 Monitoring and Controlling Fermentations 3.3 Yeast Growth Cycle and Fermentation Kinetics 3.4 Nutrition Requirements 3.5 Fermentation Activators 3.6 Inhibition of Fermentation 3.7 Physicochemical Factors Affecting Yeast Growth and Fermentation Kinetics 3.8 Stuck Fermentations References CHAPTER 4: Lactic Acid Bacteria 4.1 The Different Components of the Bacteria Cell 4.2 Taxonomy of Lactic Acid Bacteria 4.3 Identification of Lactic Acid Bacteria 4.4 The Oenococcus oeni Species References CHAPTER 5: Metabolism of Lactic Acid Bacteria 5.1 Generalities: A Review 5.2 Metabolism of Sugars: Lactic Acid Fermentation 5.3 Metabolism of the Principal Organic Acids of Wine 5.4 Other Transformations Likely to Occur in Winemaking 5.5 Effect of the Metabolism of Lactic Acid Bacteria on Wine Composition and Quality References CHAPTER 6: Lactic Acid Bacteria Development in Wine 6.1 Lactic Acid Bacteria Nutrition in Wine 6.2 Physicochemical Factors of Bacterial Growth 6.3 Evolution of Lactic Acid Bacteria Microflora: Influence on Wine Composition 6.4 Microbial Interactions During Winemaking 6.5 The Importance of Bacteriophages References CHAPTER 7: Acetic Acid Bacteria 7.1 Principal Characteristics and Cytology 7.2 Classification and Identification 7.3 Principal Physiological Characteristics 7.4 Metabolism of Acetic Acid Bacteria 7.5 Acetic Acid Bacteria Development in Grape Musts 7.6 Evolution of Acetic Acid Bacteria During Winemaking and Wine Aging and the Impact on Wine Quality References CHAPTER 8: The Use of Sulfur Dioxide in Must and Wine Treatment 8.1 Introduction