Titlebook: Biology of Microorganisms on Grapes, in Must and in Wine; Helmut K?nig,Gottfried Unden,Jürgen Fr?hlich Book 20091st edition Springer-Verla

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https://doi.org/10.1007/978-3-540-32878-0f . produce esterases and tannases, which may affect wine taste after completion of the alcoholic fermentation. Our present knowledge about the ecological relevance of the microbial exoenzymes, their effects on the final product, and their biotechnological potential for wine-making is far from complete and efforts further studies.

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F?rderung und Erhalt von Gesundheittabolic pathways for ., the main malolactic starter culture used in winemaking. The wealth of genome sequence for wine-related lactic acid bacteria has ushered in a new era in which questions on the basic interaction of these microbes in the context of wine production can be studied in a global fashion using various "omics" approaches.

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Physical and Chemical Stress Factors in Yeastes to high ethanol and sulfite concentrations and the effects of nutrient limitations. Both transcriptome and proteome data are considered. Finally, differential responses to short-term stress exposure as opposed to long-term adaptations are discussed, as are the perspectives of the increasing application of systems biology approaches.

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