Dittrich, The Microbiology of Wine. This standard reference work is now already available in its fourth edition. As with previous editions, considerable emphasis is placed on communicating the fundamentals of wine microbiology as effectively as possible. The book gives anyone who is studying or practising winemaking, either professionally or as a hobby, important information on the main groups of organisms which play a major role in fermenting the grape juice to produce wine, as well as in further aspects of winemaking. Both the positive and negative effects of microorganisms on wine quality are discussed in detail.