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First published 2007
Publisher: PATRICK ILAND WINE PROMOTIONS PTY LTD
Selected chapters can be purchased separately and a hard copy of the complete book is also available.

The information in this, and other sections, complements the material in Australian Winemaking. Australian Winemaking provides a broad overview of the basis for winemaking processes and outlines the techniques necessary for making sound wine, while ‘Microbiological analysis of grapes and wine: techniques and concepts’ provides the information for conducting many of the microbiological analyses required throughout the winemaking process.

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

  • The role of microbiology in winemaking
  • Yeast: classification, identification, growth and activity, selection criteria, nutrient requirements, active dried wine yeast, starter cultures, yeast viability, stuck alcoholic fermentation, sulfur dioxide and microbial activity.
  • Bacteria: types, identification, selection and choice of a bacterial inoculum for malolactic fermentation (MLF), monitoring MLF and stuck MLF.
  • Sanitation and sterilisation: methods for conducting/ monitoring these operations in the cellar and laboratory.
  • Sampling: techniques for taking samples for microbiological analyses from tanks, barrels and bottles.
  • Health and safety issues
  • Media types and preparation procedures
  • Techniques and procedures: use of the microscope, laminar flow cabinet and autoclave, aseptic technique, agar plate, slope, dilution series, streak plate, enumeration of microorganisms, spread plate, pour plate, membrane filtration and plating, detection of Dekkera/Brettanomyces yeast, wet mount, Gram stain, use of a haemocytometer, determining yeast cell and bacteria cell numbers, yeast viability, swabbing techniques.

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Authors

Patrick Iland OAM

Patrick Iland OAM

Dr Patrick Iland (BAppSc, MAgSc, PhD) has been involved in wine education for over 35 years. He is a former Senior Lecturer at The University of Adelaide, Australia. Patrick has taught and researched in the areas of wine chemistry, viticulture and sensory evaluation. His research focused on the effects of viticultural practices on grape and wine quality and wine sensory properties. He, along with colleagues, developed the ‘berry colour ’ measure — a measure widely used in the viticulture industry for determining the colour of black grapes. Although retired, he retains his connection with the University as a Visiting Research Fellow. He is a past winner of the Stephen Hickinbotham Memorial Trust Award (for his research on Pinot Noir grapes and wines) and the Stephen Cole the Elder Award for Excellence in Teaching awarded by The University of Adelaide. In 2007 he was awarded the Order of Australia (OAM) for his services to the Australian wine industry. Patrick has a strong interest in and commitment to education. He and his wife Judith conduct a publishing business specialising in educational wine books.


Martin Grinbergs

Martin Grinbergs

Martin has a B.Sc. from Melbourne University, majoring in the areas of microbiology and biochemistry. He has worked as a research biochemist at Carlton & United Breweries Ltd. He has worked at a number of wineries and has over 30 years of winemaking experience. He now operates an oenology consultancy and laboratory specialising in problem solving. Martin lectures in Wine Microbiology and Biochemistry at La Trobe University.


Leigh Schmidtke

Leigh Schmidtke

Leigh is a graduate of the University of Tasmania (B. App. Sc in Medical Laboratory Science, majoring in microbiology and biochemistry, and a M. App. Sc (Research)). He has taught microbiology at the University of Tasmania and worked as a chemist/microbiologist at Southcorp Wines. Leigh is currently a Lecturer in Wine Microbiology at Charles Sturt University.


Alison Soden

Alison Soden

Alison is a graduate of the University of Adelaide, (B.Sc, and PhD), majoring in the area of microbiology. Alison’s experience in the wine industry includes vintage work and five years in research and applied positions at E & J Gallo Winery in California. Alison is currently employed as the Group Microbiologist at Fosters Group Ltd - Fosters Wine Estates.


Paul Grbin

Paul Grbin

Paul is a graduate of the University of Adelaide (B.Sc,and PhD) and Roseworthy Agricultural College (Grad. Dip Wine). Paul has 17 years experience in the wine industry in production, consulting, research and teaching. He has worked at The Australian Wine Research Institute and Charles Sturt University (Lecturer in Wine Microbiology). Paul is currently a Lecturer in Oenology at the University of Adelaide.