Springer - Biology of Microorganisms on Grapes, Must and Wine

Explore the scientific foundations of one of the world's oldest beverages with this specialized text from Springer. This book examines the biological processes involved in the fermentation of grape must into wine, a product that has served human societies for centuries as a beverage, a therapeutic agent, and a religious symbol. As wine has transitioned from a historical staple to a subject of intense scientific study, researchers have worked to understand its chemical basis. This volume tracks that evolution, moving from early simple observations to the modern elucidation of how microorganisms influence the production and stability of wine. It provides a detailed look at the biological components present in grapes, must, and the final wine product, making it a valuable resource for those interested in the science behind fermentation and food microbiology.