Diversity of Microorganisms -- Lactic Acid Bacteria -- Acetic Acid Bacteria -- Yeasts -- Fungi of Grapes -- Phages of Yeast and Bacteria -- Primary and Energy Metabolism -- Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts -- Metabolism of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must -- Transport of Sugars and Sugar Alcohols by Lactic Acid Bacteria -- Secondary Metabolism -- Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate -- Usage and Formation of Sulphur Compounds -- Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine -- Pyroglutamic Acid: A Novel Compound in Wines -- Polysaccharide Production by Grapes, Must, and Wine Microorganisms -- Exoenzymes of Wine Microorganisms -- Stimulaling and Inhibitary Growth Factors -- Physical and Chemical Stress Factors in Yeast -- Physical and Chemical Stress Factors in Lactic Acid Bacteria -- Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms -- Microbial Interactions -- Molecular Biology and Regulation -- Genomics of Oenococcus oeni and Other Lactic Acid Bacteria -- Genome of Saccharomyces cerevisiae and Related Yeasts -- The Genome of Acetic Acid Bacteria -- Systems Biology as a Platform for Wine Yeast Strain Development -- Plasmids from Wine-Related Lactic Acid Bacteria -- Rapid Detection and Identification with Molecular Methods -- Maintenance of Wine-Associated Microorganisms -- DNA Arrays -- Application of Yeast and Bacteria as Starter Cultures.

Winemaking depends on a complex group of microorganisms such as yeasts, bacteria, and fungi, which colonize grapes, must and wine. Understanding their wine-relevant activities is essential to improving the selection and management of novel starter cultures and consequently wine quality. In contrast to previous publications, this book consistently focuses on the biology of wine-associated microbes. An international expert board of wine researchers describes the relevant systematic, ecological, physiological and genetic aspects of wine microbiology. The diversity of wine-related species, their energy, primary and secondary metabolism are important topics that have significant impacts on aroma production and off-flavour formation. The growth management of microbial species, stimulating and inhibitory growth factors and cell-cell interactions are also discussed; chapters on modern molecular and maintenance methods including rapid and real-time identification round off the book.