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- W29511610 abstract "Wine is a coproduction between the grapevine and microorganisms, yeasts and bacteria. This chapter provides an introduction to the yeasts and bacteria that are oenologically important (Saccharomyces and Oenococcus) and the fault-causing yeasts such as Brettanomyces and bacteria such as Acetobacter. Practices to assist the winemaker to reduce the risk of infection by fault-causing microbes are presented, including how to set critical control points as part of a hazard analysis and critical control point (HACCP) approach to quality assurance. Techniques are described for sampling, culturing, identifying and counting oenologically constructive and impairing microorganisms." @default.
- W29511610 created "2016-06-24" @default.
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- W29511610 date "2014-01-01" @default.
- W29511610 modified "2023-09-27" @default.
- W29511610 title "Microbiology and Methods" @default.
- W29511610 doi "https://doi.org/10.1016/b978-0-12-408081-2.00006-8" @default.
- W29511610 hasPublicationYear "2014" @default.
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