Wine Microbiology
Science and Technology
by Claudio Delfini, Joseph V. Formica
496 pages· 2001· ISBN 9780824705909
About
This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy. It contains over 300 drawings, photographs and photomicrographs that illustrate the diagnostic morphology of wine yeast and bacteria used to track wine spoilage and related problems.
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