SEARCH

SEARCH BY CITATION

References

  • Aerny, J. (1997) Composés azotes des moûts et des vins. Rev Viti Arbo Horti 28, 161165.
  • Ansell, R., Granath, K., Hohmann, S., Thevelein, J.M. and Adler, L. (1997) The two isoenzymes for yeast NAD+-dependent glycerol 3-phosphate dehydrogenase encoded by GPD1 and GPD2 have distinct roles in osmoadaptation and redox regulation. EMBO J 16, 21792187.
  • Antonelli, A., Castellari, L., Zambonelli, C. and Carnacini, A. (1999) Yeast influence on volatile composition of wines. J Agric Food Chem 47, 11391144.
  • Arroyo-López, F.N., Pérez-Torrado, R., Querol, A. and Barrio, E. (2010) Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid. Food Microbiol 27, 628637.
  • Belloch, C., Orlic, S., Barrio, E. and Querol, A. (2008) Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex. Int J Food Microbiol 122, 188195.
  • Beltrán, G., Novo, M., Guillamón, J.M., Mas, A. and Rozès, N. (2008) Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds. Int J Food Microbiol 121, 169177.
  • Bertolini, L., Zambonelli, C., Giudici, P. and Castellari, L. (1996) Higher alcohol production by cryotolerant Saccharomyces strains. Am J Enol Vitic 47, 343345.
  • Boulton, R., Singleton, V., Bisson, L. and Kunkee, R. (1996) Principles and Practices of Winemaking. New York: Chapman & Hall.
  • Cabrera, M.J., Moreno, J., Ortega, J.M. and Medina, M. (1998) Formation of ethanol, higher alcohols, esters and terpenes by five yeast strains in musts from Pedro Ximenez grapes in various degrees of ripeness. Am J Enol Vitic 39, 283287.
  • Dickinson, J.R., Lanterman, M.M., Danner, D.J., Paerson, B.M., Sanz, P., Harrison, S.J. and Hewlins, J.E. (1997) A 13C nuclear magnetic resonance investigation of the metabolism of leucine to isoamyl alcohol in Saccharomyces cerevisiae. J Biol Chem 272, 2687126878.
  • Dickinson, J.R., Salgado, L.E. and Hewlins, J.E. (2003) The catabolism of amino acids to long chain and complex alcohols in Saccharomyces cerevisiae. J Biol Chem 278, 80288034.
  • Dubois, P. (1994) Les arômes des vins et leurs défauts. Rev Française Enol 145, 2740.
  • Eden, A., Van Nedervelde, L., Drukker, M., Benvenisty, N. and Debourg, A. (2001) Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast. Appl Microbiol Biotechnol 55, 296300.
  • Egli, C.M., Edinger, W.D., Mitrakul, C.M. and Henick-Kling, T. (1998) Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines. J Appl Microbiol 85, 779789.
  • Etiévant, P.X. (1991) Wine. In Volatile Compounds of Food and Beverages ed. Maarse, H. pp. 483546. New York: Marcel Dekker Inc.
  • Ferreira, V., Ortín, N., Escudero, A., López, R. and Cacho, J. (2002) Chemical characterization of the aroma of Grenache Rose wines: Aroma extract dilution analysis, quantitative determination and sensory reconstitution studies. J Agric Food Chem 50, 40484054.
  • Feuillat, M. (1997) Vinification du Pinot Noir en Bourgogne par maceration préfermentaire à froid. Revue Oeno 82, 2931.
  • Fleet, G.H. and Heard, G.M. (1993) Yeasts-growth during fermentation. In Wine Microbiology and Biotechnology ed. Fleet, G.H. pp. 2755. Chur, Graubünden, Switzerland: Harwood Academic Publishers.
  • Gangl, H., Batusic, M., Tscheik, G., Tiefenbrunner, W., Hack, C. and Lopandic, K. (2009) Exceptional fermentation characteristics of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii. New Biotechnol 25, 244251.
  • Giudici, P., Zambonelli, C., Passarelli, P. and Castellari, L. (1995) Improvement of wine composition with cryotolerant Saccharomyces strains. Am J Enol Viticult 46, 143147.
  • Giudici, P., Caggia, C., Pulvirenti, A., Zambonelli, C. and Rainieri, S. (1998) Electrophoretic profile of hybrids between cryotolerant and non-cryotolerant Saccharomyces strains. Lett Appl Microbiol 27, 3134.
  • González, S.S., Barrio, E., Gafner, J. and Querol, A. (2006) Natural hybrids from Saccharomyces bayanus, S. cerevisiae and S. kudriavzevii in wine fermentations. FEMS Yeast Res 6, 12211234.
  • González, S.S., Gallo, L., Climent, M.A., Barrio, E. and Querol, A. (2007) Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii. Int J Food Microbiol 116, 1118.
  • Guth, H. (1997a) Identification of character impact odorants of different white wine varieties. J Agric Food Chem 45, 30223026.
  • Guth, H. (1997b) Quantitation and sensory studies of character impact odorants of different white wine varieties. J Agric Food Chem 45, 30273032.
  • Ishikawa, T. and Noble, A.C. (1995) Temporal perception of astringency and sweetness in red wine. Food Qual Prefer 6, 2733.
  • Izawa, S., Sato, M., Yokoigawa, K. and Inoue, Y. (2004) Intracellular glycerol influences resistance to freeze stress in Saccharomyces cerevisiae: analysis of a quadruple mutant in glycerol dehydrogenase genes and glycerol-enriched cells. Appl Microbiol Biotechnol 66, 108114.
  • King, E.S., Swiegers, J.H., Travis, B., Francis, I.L., Bastian, S.E. and Pretorius, I.S. (2008) Coinoculated fermentations using Saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines. J Agric Food Chem 56, 1082910837.
  • Kishimoto, M. (1994) Fermentation characteristics of hybrids between the cryophilic wine yeast Saccharomyces bayanus and the mesophilic wine yeast Saccharomyces cerevisiae. J Ferment Bioeng 77, 432435.
  • Lambrechts, M.G. and Pretorius, I.S. (2000) Yeast and its importance to wine aroma -a review. S Afr J Enol Vitic 21, 97129.
  • Lema, C., Garcia-Jares, C., Orriols, I. and Angulo, L. (1996) Contribution of Saccharomyces and non-Saccharomyces populations to the production of some components of Albariño wine aroma. Am J Enol Vitic 47, 206216.
  • Llauradó, J.M., Rozes, N., Bobet, R., Mas, A. and Constantí, M. (2002) Low temperature alcoholic fermentation in high sugar concentration grape must. J Food Sci 67, 268273.
  • Llauradó, J.M., Rozès, N., Bobet, R., Mas, A. and Constanti, M. (2004) Low temperature alcoholic fermentation in high sugar concentration grape must. J Food Sci 67, 268273.
  • Llauradó, J.M., Rozès, N., Constantí, M. and Mas, A. (2005) Study of Some Saccharomyces cerevisiae strains for winemaking after preadaptation at low temperatures. J Agric Food Chem 53, 10031011.
  • Masneuf, I., Hansen, J., Groth, C., Piskur, J. and Dubourdieu, D. (1998) New hybrids between Saccharomyces sensu stricto yeast species found among wine and cider production strains. Appl Environ Microbiol 64, 38873892.
  • Masneuf-Pomarede, I., Bely, M., Marullo, P., Lonvaud-Funel, A. and Dubourdieu, D. (2010) Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains. Int J Food Microbiol 139, 7986.
  • Naumov, G.I., Masneuf, I., Naumova, E.S., Aigle, M. and Dubourdieu, D. (2000) Association of Saccharomyces bayanus var. uvarum with some French wines: genetic analysis of yeast populations. Res Microbiol 151, 683691.
  • Nevoigt, E. and Stahl, U. (1997) Osmoregulation and glycerol metabolism in the yeast Saccharomyces cerevisiae. FEMS Microbiol Rev 21, 231241.
  • Novo, M.T., Beltrán, G., Torija, M.J., Poblet, M., Guillamón, J.M., Mas, A. and Rozès, N. (2003) Fermentaciones a bajas temperaturas: análisis químico y sensorial. Tecnología del Vino 9, 5155.
  • Pulvirenti, A., Nguyen, H.V., Caggia, C., Giudici, P., Rainieri, S. and Zambonelli, C. (2000) Saccharomyces uvarum, a proper species within Saccharomyces sensu stricto. FEMS Microbiol Lett 192, 191196.
  • Remize, F., Sablayrolles, J.M. and Dequin, S. (2000) Re-assessment of the influence of yeast strain and environmental factors on glycerol production in wine. J Appl Microbiol 88, 371378.
  • Rojas, V., Gil, J.V., Piñaga, F. and Manzanares, P. (2001) Studies on acetate ester production by non-Saccharomyces wine yeasts. Int J Food Microbiol 70, 283289.
  • Sampaio, J.P. and Gonçalves, P. (2008) Natural populations of Saccharomyces kudriavzevii in Portugal are associated with oak bark and are sympatric with S. cerevisiae and S. paradoxus. Appl Environ Microbiol 74, 21442152.
  • Sipiczki, M. (2002) Taxonomic and physiological diversity of Saccharomyces bayanus. In Biodiversity and Biotechnology of Wine Yeasts ed. Ciani, M. pp. 5369. Kerala: Research Signpost.
  • Sipiczki, M. (2008) Interspecies hybridization and recombination in Saccharomyces wine yeasts. FEMS Yeast Res 8, 9961007.
  • Swiegers, J.H. and Pretorius, I.S. (2005) Yeast modulation of wine flavour. Adv Appl Microbiol 57, 131175.
  • Swiegers, J.H., Bartowksy, E.J., Henschke, P.A. and Pretorius, I.S. (2005) Yeast and bacterial modulation of wine aroma and flavour. Aust J Grape Wine Res 11, 127138.
  • Swiegers, J.H., Francis, I.L., Herderich, M.J. and Pretorius, I.S. (2006) Meeting consumer expectations through management in vineyard and winery: the choice of yeast for fermentation offers great potential to adjust the aroma of Sauvignon Blanc wine. Aust NZ Wine Ind J 21, 3442.
  • Takeoka, G., Buttery, R.G. and Ling, L. (1996) Odour thresholds of various branched and straight chain acetates. LWT Food Sci Technol 29, 677680.
  • Torija, M.J., Beltran, G., Novo, M., Poblet, M., Guillamón, J.M., Mas, A. and Rozès, N. (2003) Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine. Int J Food Microbiol 85, 127136.
  • Tosi, E., Azzolini, M., Guzzo, F. and Zapparoli, G. (2009) Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine. J Appl Microbiol 107, 210218.
  • Zambonelli, C., Passarelli, P., Rainieri, S., Bertolini, L., Giudici, P. and Castellari, L. (1997) Technological properties and temperature response of interspecific Saccharomyces hybrids. J Sci Food Agric 74, 712.