Patrick Iland OAM, Paul Grbin, Martin Grinbergs, Leigh Schmidtke, Alison Soden
Last Updated: December 2007
The book provides an introduction to the role of microbiology in winemaking. The step-by-step approach to the techniques and procedures provides an easy guide to the conduct of microbiological practices in the winery and laboratory. Colour photographs illustrate microbiological techniques and procedures, apparatus and instrumentation. There are 124 matt plastic-coated, colour-coded A4 pages. This book is ideally suited for day-to-day use in the wine microbiology laboratory and winery, as a training resource and as a student text in wine courses. The authors include academics, laboratory supervisors, and industry personnel with many years experience in teaching and practising in the area of wine microbiology.Methods and tests include
Full bibliographic data for Microbiological Analysis of Grapes and Wine: Techniques and Concepts
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