Biology of microorganisms on grapes, in must and in wine

More about the book

The ancient beverage wine results from the fermentation of grape must and has served various roles in human societies, including as a common drink, a means to improve water quality, a therapeutic agent, and a religious symbol. Over the centuries, wine has garnered scientific interest, evolving through distinct research phases. Initially, simple observations were made, followed by the elucidation of its chemical basis and the role of microorganisms. Subsequent studies focused on analyzing minor and trace compounds, understanding biochemical reactions, and exploring the diversity and activities of microorganisms involved in wine production. Recently, research has shifted to the genetic basis of these microorganisms and the molecular aspects of their cells, including metabolism and regulation. The progression of wine research has been influenced by the scientific methods available at each time. The modern molecular approach, based on genetic analysis, has yielded significant insights previously unimaginable. This new wealth of information is thoroughly explored in the Biology of Microorganisms on Grapes, in Must, and in Wine.