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Table of Contents
Intro; In Memory of Graham; Preface; Contents; Contributors; About the Editors; Chapter 1: Yeast Ecology of Wine Production; 1 Introduction; 2 Yeasts on Grapes; 2.1 Occurrence and Diversity of Yeasts; 2.2 Factors Affecting Yeast Community; 2.3 Recent Methodologies for Detecting the Presence of Yeasts on the Grape Berry; 3 Yeast in Winery; 3.1 Diversity of Yeasts in Winery Environment; 3.2 Factors Affecting Yeast Community in Winery; 4 Alcoholic Fermentation; 4.1 Spontaneous Fermentation; 4.2 Factors Affecting the Occurrence and Succession of Yeast During Spontaneous Fermentation
4.3 S. cerevisiae Inoculated Fermentation4.4 Controlled Mixed Fermentation; 4.5 Non-Saccharomyces Yeasts as Biotechnological Tool; 4.5.1 Aroma Enhancement; 4.5.2 Distinctive Features; 4.5.3 Ethanol Reduction in Wine; 4.5.4 Control of Spoilage Microflora; 5 Conclusions; References; Chapter 2: Yeasts and Their Metabolic Impact on Wine Flavour; 1 Introduction; 2 Origin of Wine Aroma; 3 Primary Aroma: Associated with Grape; 3.1 Precursors of Primary Aroma; 3.2 Factors Affecting Primary Aroma; 4 Secondary Aroma: Must Fermentation; 4.1 Acid Composition; 4.1.1 Volatile Acidity
4.1.2 Non-Volatile Acidity4.1.3 Factors Affecting Volatile Acidity; 4.2 Higher Alcohols; 4.2.1 Factors Affecting Higher Alcohols; 4.3 Esters; 4.3.1 Factor Affecting Esters; 4.4 Carbonyl Compounds; 4.4.1 Acetaldehyde; 4.4.2 Diacetyl; 4.4.3 Factors Affecting Carbonyl Compounds; 4.5 Sulphur Compounds (hydrogen sulphide, volatile thiols); 4.5.1 Hydrogen Sulphide; 4.5.2 Other Sulphides; 4.5.3 Volatile Thiols; 4.5.4 Factors Affecting Sulphur Compounds; 5 Tertiary Aroma: Post-Fermentative Aroma; 5.1 Factor Affecting Tertiary Aroma; 6 Influence of Starter Cultures on Wine Flavour
6.1 Single Starter Cultures: Saccharomyces6.2 Mixed Starter Cultures; 7 Novel Methodologies to Select Wine Yeasts in Function of Their Influence on Wine Aroma; References; Chapter 3: Detection, Quantification, and Identification of Yeast in Winemaking; 1 Introduction; 2 Monitoring Yeast Cell Populations With Culture-Dependent Methods; 2.1 Phenotypic Identification; 2.2 Identification Based on Biochemical Methods; 2.3 Identification Based on Molecular Methods; 2.3.1 Direct Detection Using Gel Electrophoresis; Mitochondrial DNA-RFLP; Pulsed-Field Gel Electrophoresis
2.3.2 Detection Based on Hybridization2.3.3 Detection Based on PCR Amplification and Gel Electrophoresis; PCR of Repeated Genomic Elements; Random Amplified Polymorphic DNA; PCR of Ribosomal DNA; Other PCR-Based Techniques; 2.3.4 Sequencing of rDNA; 3 Monitoring Yeast Cell Populations Using Culture-Independent Methods; 3.1 Direct Microscopy, DEFT and FISH; 3.2 Flow Cytometry; 3.3 Culture-Independent PCR-Based Methods; 3.3.1 PCR-D/TGGE; 3.3.2 Other Culture-Independent PCR-Based Methods; 3.3.3 Quantitative PCR; 3.4 High-Throughput Sequencing; 4 Conclusions; 5 Dedication; References; Chapter 4: New Insights Into Wine Yeast Diversities.
4.3 S. cerevisiae Inoculated Fermentation4.4 Controlled Mixed Fermentation; 4.5 Non-Saccharomyces Yeasts as Biotechnological Tool; 4.5.1 Aroma Enhancement; 4.5.2 Distinctive Features; 4.5.3 Ethanol Reduction in Wine; 4.5.4 Control of Spoilage Microflora; 5 Conclusions; References; Chapter 2: Yeasts and Their Metabolic Impact on Wine Flavour; 1 Introduction; 2 Origin of Wine Aroma; 3 Primary Aroma: Associated with Grape; 3.1 Precursors of Primary Aroma; 3.2 Factors Affecting Primary Aroma; 4 Secondary Aroma: Must Fermentation; 4.1 Acid Composition; 4.1.1 Volatile Acidity
4.1.2 Non-Volatile Acidity4.1.3 Factors Affecting Volatile Acidity; 4.2 Higher Alcohols; 4.2.1 Factors Affecting Higher Alcohols; 4.3 Esters; 4.3.1 Factor Affecting Esters; 4.4 Carbonyl Compounds; 4.4.1 Acetaldehyde; 4.4.2 Diacetyl; 4.4.3 Factors Affecting Carbonyl Compounds; 4.5 Sulphur Compounds (hydrogen sulphide, volatile thiols); 4.5.1 Hydrogen Sulphide; 4.5.2 Other Sulphides; 4.5.3 Volatile Thiols; 4.5.4 Factors Affecting Sulphur Compounds; 5 Tertiary Aroma: Post-Fermentative Aroma; 5.1 Factor Affecting Tertiary Aroma; 6 Influence of Starter Cultures on Wine Flavour
6.1 Single Starter Cultures: Saccharomyces6.2 Mixed Starter Cultures; 7 Novel Methodologies to Select Wine Yeasts in Function of Their Influence on Wine Aroma; References; Chapter 3: Detection, Quantification, and Identification of Yeast in Winemaking; 1 Introduction; 2 Monitoring Yeast Cell Populations With Culture-Dependent Methods; 2.1 Phenotypic Identification; 2.2 Identification Based on Biochemical Methods; 2.3 Identification Based on Molecular Methods; 2.3.1 Direct Detection Using Gel Electrophoresis; Mitochondrial DNA-RFLP; Pulsed-Field Gel Electrophoresis
2.3.2 Detection Based on Hybridization2.3.3 Detection Based on PCR Amplification and Gel Electrophoresis; PCR of Repeated Genomic Elements; Random Amplified Polymorphic DNA; PCR of Ribosomal DNA; Other PCR-Based Techniques; 2.3.4 Sequencing of rDNA; 3 Monitoring Yeast Cell Populations Using Culture-Independent Methods; 3.1 Direct Microscopy, DEFT and FISH; 3.2 Flow Cytometry; 3.3 Culture-Independent PCR-Based Methods; 3.3.1 PCR-D/TGGE; 3.3.2 Other Culture-Independent PCR-Based Methods; 3.3.3 Quantitative PCR; 3.4 High-Throughput Sequencing; 4 Conclusions; 5 Dedication; References; Chapter 4: New Insights Into Wine Yeast Diversities.