Wine Microbiology

Practical Applications and Procedures

  • Kenneth C. Fugelsang
  • Charles G. Edwards

Table of contents

  1. Front Matter
    Pages i-xx
  2. Grape and Wine Microorganisms

    1. Front Matter
      Pages 1-1
    2. Pages 3-28
    3. Pages 29-44
    4. Pages 45-51
  3. Vinification and Winery Processing

  4. Laboratory Procedures and Protocols

  5. Back Matter
    Pages 322-393

About this book


Since publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in available information, a comprehensive understanding regarding the role of individual microorganisms towards wine quality as well as the impact of complicated interactions between microorganisms and processing techniques is lacking.

Wine Microbiology, Second Edition, fills this void. Like the first edition, the book addresses real world problems such as characterization and enumeration of yeast, bacteria and molds common to juice and wine environments and their impact on wine quality and stability. In addition, the potential of solving processing problems through rapid, real-time molecular methods and new applications for using starter cultures of non-Saccharomyces yeast are discussed. The book is a great resource for professionals and students in the field of enology and viticulture.

About the Authors:

Kenneth C. Fugelsang has been associated with California State University (Fresno) since 1970 and is now wine master and professor of enology. He is an author of 12 books and over 100 technical papers and presentations.

Charles G. Edwards has been a professor with the Department of Food Science and Human Nutrition at Washington State University since 1989. He has authored over 150 technical papers and presentations and is author of the book Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice.


Intervention ecology fermented beverage microbiology microorganism wine wine microbiology

Editors and affiliations

  • Kenneth C. Fugelsang
    • 1
  • Charles G. Edwards
    • 2
  1. 1.Department of Viticulture and EnologyCalifornia State University, FresnoFresno
  2. 2.Department of Food Science and Human NutritionWashington State UniversityPullman

Bibliographic information