SEARCH

SEARCH BY CITATION

References

  • 1
    Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. (1996). Principles and Practices of Winemaking. New York: Chapman & Hall.
  • 2
    Charoenchai, C., Fleet, G.H., Henschke, P.A. (1998) Effects of temperature, pH and sugar concentration on the growth rates and cell biomass of wine yeasts. American Journal of Enology and Viticulture 49, 283288.
  • 3
    Ciani, M. & Ferraro, L. (1998) Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines. Journal of Applied Microbiology 85, 247254.
  • 4
    Fleet, G.H. (1997) Wine. In: Food Microbiology, Fundamentals and Frontiers, eds Doyle, M.P., Beuchat, L.R. and Montville, T.J., pp. 671–694. Washington DC: American Society for Microbiology.
  • 5
    Fleet, G.H. & Heard, G.M. (1993) Yeasts – growth during fermentation. In: Wine Microbiology and Biotechnology, ed. Fleet, G.H., pp. 27–75. Chur, Switzerland: Harwood Academic Publishers.
  • 6
    Gil, J.V., Mateo, J.J., Jiménez, M., Pastor, A., Huerta, T. (1996) Aroma compounds in wine as influenced by apiculate yeasts. Journal of Food Science 61, 12471249.
  • 7
    Heard, G. (1999) Novel yeasts in winemaking – looking to the future. Food Australia 51, 347352.
  • 8
    Herraiz, T., Reglero, G., Herraiz, M., Martin-Alvarez, P.J., Cabezudo, M.D. (1990) The influence of the yeast and type of culture on the volatile composition of wines fermented without sulfur dioxide. American Journal of Enology and Viticulture 41, 313318.
  • 9
    Lafon-Lafourcade, S. (1983) Wine and brandy. In Biotechnology, Vol. 5, eds Rehm, H.J. and Reed, G., pp. 81–163. Weinheim, Germany: Verlag Chemie.
  • 10
    Lema, C., Garcia-Jares, C., Orriols, I., Angulo, L. (1996) Contribution of Saccharomyces and non-Saccharomyces populations to the production of some components of Albarino wine aroma. American Journal of Enology and Viticulture 47, 206216.
  • 11
    Panon, G. (1997) Influence of oxygen on fermentation pattern in model media containing mixed or sequential cultures of three cider-producing yeasts: Saccharomyces cerevisiae, Hanseniaspora valbyensis and Metschnikowia pulcherrima. Sciences Des Aliments 17, 193217.
  • 12
    Pretorius, I.S. (2000) Tailoring wine yeast for the new millenium: novel approaches to the ancient art of winemaking. Yeast 16, 675729.DOI: 10.1002/1097-0061(20000615)16:8<675::aid-yea585>3.3.co;2-2
  • 13
    Soden, A., Francis, I.L., Oakey, H., Henschke, P.A. (2000) Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine. Australian Journal of Grape and Wine Research 6, 2130.
  • 14
    Visser, W., Scheffers, W.A., Batenburg-Van Der Vegte, W.H., Van Dijken, J.P. (1990) Oxygen requirements of yeasts. Applied and Environmental Microbiology 56, 37853792.