Wine Microbiology ― Practical Applications and Procedures

This book is designed to be an overview, from the wine microbiologist’s point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality. The book builds upon the foundation of its predecessor with emphasis on modern molecular methods.

Kenneth C. Fugelsang has been associated with California State University (Fresno) since 1970 and is now winemaster and professor of enology. He is an author of 12 books and over 100 technical papers and presentations. Professor Fugelsang has been recipient of the Claude Laval Award for Innovative Technology, the University Award for Research and Scholarly Activity, as well as the Outstanding Alumnus Award from the College of Science and Mathematics. In addition to teaching and research responsibilities, he is responsible for operation of the university’s commercial 50,000 gallon winery where student–produced wines have received over 150 super, gold, and silver awards at national and international wine competitions.

Charles G. Edwards received his Bachelor of Science, Master of Science, and Doctor of Philosophy degrees in food science from Oregon State University (1982), Cornell University (1985), and The Pennsylvania State University (1989), respectively. He is currently a professor with the Department of Food Science and Human Nutrition at Washington State University (Pullman, Washington, USA). Dr. Edwards is an author of 150+ technical papers and presentations and is sole author of Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice. His laboratory was award the best research paper published in the American Journal of Enology and Viticulture in 1991 and best student presentations at the American Society for Enology and Viticulture annual meeting in 2004. Dr. Edwards currently teaches courses in food chemistry and wine microbiology/processing.