Preface

vii

1

Saccharomyces Yeasts I: Primary Fermentation

1

2

Saccharomyces Yeasts II: Secondary. Fermentation

33

3

Yeasts Used in Biologically Aged Wines

51

4

Non-Saccharomyces Yeasts in the Winemaking Process

85

5

Molecular Identification and Characterization of Wine Yeasts

111

6

Genomic and Proteomic Analysis of Wine Yeasts

143

7

Improvement of Wine Yeasts by Genetic Engineering

169

8

Lactic Acid Bacteria

191

9

Acetic Acid Bacteria

227

10

Filamentous Fungi (Botrytis Rinerea)

257

11

Production of Wine Starter Cultures

279

12

Preservation of Microbial Strains in the Wine Industry

303

13

Application of the Hazard Analysis and Critical Control Point System to Winemaking: Ochratoxina

319

14

Applied Wine Microbiology

341

Index

357