Biology of Microorganisms on Grapes, in Must and in Wine

  • Helmut König
  • Gottfried Unden
  • Jürgen Fröhlich

Table of contents

  1. Front Matter
    Pages i-xviii
  2. Diversity of Microorganisms

    1. Helmut König, Jürgen Fröhlich
      Pages 3-29
    2. José Manuel Guillamón, Albert Mas
      Pages 31-46
    3. Linda F. Bisson, C. M. Lucy Joseph
      Pages 47-60
    4. Hanns-Heinz Kassemeyer, Beate Berkelmann-Löhnertz
      Pages 61-87
    5. Manfred J. Schmitt, Carlos São-José, Mário A. Santos
      Pages 89-109
  3. Primary and Energy Metabolism

    1. Rosaura Rodicio, Jürgen J. Heinisch
      Pages 113-134
    2. Tanja Zaunmüller, Gottfried Unden
      Pages 149-163
  4. Secondary Metabolism

    1. Massimo Vincenzini, Simona Guerrini, Silvia Mangani, Lisa Granchi
      Pages 167-180
    2. Doris Rauhut
      Pages 181-207
    3. Eveline J. Bartowsky, Isak S. Pretorius
      Pages 209-231
    4. Peter Pfeiffer, Helmut König
      Pages 233-240
    5. Marguerite Dols-Lafargue, Aline Lonvaud-Funel
      Pages 241-258
    6. Harald Claus
      Pages 259-271
  5. Stimulaling and Inhibitary Growth Factors

    1. Jürgen J. Heinisch, Rosaura Rodicio
      Pages 275-291
    2. Jean Guzzo, Nicolas Desroche
      Pages 293-306
    3. Helmut Dietrich, Martin S. Pour-Nikfardjam
      Pages 307-333
    4. Leon M.T. Dicks, Svetoslav Todorov, Akihito Endo
      Pages 335-347
  6. Molecular Biology and Regulation

    1. Angela M. Marcobal, David A. Mills
      Pages 351-360
    2. Bruno Blondin, Sylvie Dequin, Amparo Querol, Jean-Luc Legras
      Pages 361-378
    3. Armin Ehrenreich
      Pages 379-394
    4. Anthony R. Borneman, Paul J. Chambers, Isak S. Pretorius
      Pages 395-414
    5. Juan M. Mesas, M. Teresa Alegre
      Pages 415-428
    6. Jürgen Fröhlich, Helmut König, Harald Claus
      Pages 429-449
    7. Helmut König, Beate Berkelmann-Löhnertz
      Pages 451-468
    8. José E. Pérez-Ortín, Marcel·lí del Olmo, José García-Martínez
      Pages 469-488
    9. Sibylle Krieger-Weber
      Pages 489-511
  7. Back Matter
    Pages 513-522

About this book


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 societies as a common or enjoyable beverage, as an important means to improve the quality of drinking water in historical times, as therapeutical agent, and as a religious symbol. During the last centuries, wine has become an object of scientific interest. In this respect different periods may be observed. At first, simple observations were recorded, and subsequently, the chemical basis and the involvement of microorg- isms were elucidated. At a later stage, the scientific work led to the analysis of the many minor and trace compounds in wine, the detection and understanding of the biochemical reactions and processes, the diversity of microorganisms involved, and the range of their various activities. In recent years, the focus shifted to the genetic basis of the microorganisms and the molecular aspects of the cells, including metabolism, membrane transport, and regulation. These different stages of wine research were determined by the scientific methods that were known and available at the respective time. The recent “molecular” approach is based on the analysis of the genetic code and has led to significant results that were not even imaginable a few decades ago. This new wealth of information is being presented in the Biology of Microorganisms on Grapes, in Must, and in Wine.


Amino acid DNA Fungi Grape Oenology Polysaccharid Polysaccharide Wine metabolism microbe microbiology microorganism quality regulation transport

Editors and affiliations

  • Helmut König
    • 1
  • Gottfried Unden
    • 1
  • Jürgen Fröhlich
    • 1
  1. 1.Institute of Microbiology and Wine ResearchJohannes Gutenberg-UniversityMainzGermany

Bibliographic information