12. Wine and Brandy

  1. Prof. Dr. H.-J. Rehm2,
  2. Dr. G. Reed3
  1. Helmut H. Dittrich

Published Online: 4 MAR 2008

DOI: 10.1002/9783527620920.ch12

Book Title

Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

Additional Information

How to Cite

Dittrich, H. H. (2008) Wine and Brandy, in Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620920.ch12

Editor Information

  1. 2

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-48149 Münster

  2. 3

    2131 N. Summit Ave., Appartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. Geisenheim, Federal Republic of Germany

Publication History

  1. Published Online: 4 MAR 2008
  2. Published Print: 10 AUG 1995

ISBN Information

Print ISBN: 9783527283194

Online ISBN: 9783527620920

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CHAPTER TOOLS

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Keywords:

  • fermentation;
  • acidification;
  • acetaldehyde;
  • equation;
  • maceration

Summary

This chapter contains sections titled:

  • The Yeasts

  • Spontaneous Fermentation with Wild Strains or with Starter Cultures

  • Fermentation and Formation of Metabolic Products

  • Factors Affecting the Fermentation

  • Preservatives

  • Microbial Degradation of Acids

  • Decrease of Wine Quality by Microbial Action

  • Effect of Fungi on Wine Quality

  • References

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