The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy m

The ancient beverage wine is the result of the fermentation of grape must. This n- urally and fairly stable product has been and is being used by many human soc

Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It inclu

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. O