SEARCH

SEARCH BY CITATION

References

  • Alegria, E., Lopez, I., Ruiz, J.I., Saenz, J., Fernandez, E., Zarazaga, M., Dizy, M., Torres, C. et al. (2004) High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol. FEMS Microbiol Lett 230, 5361.
  • Altschul, S.F., Gish, W., Miller, W., Myers, E.W. and Lipman, D.J. (1990) Basic local alignment search tool. J Mol Biol 215, 403410.
  • Ancín-Azpilicueta, C., González-Marco, A. and Jiménez-Moreno, N. (2008) Current knowledge about the presence of biogenic amines in wine. Crit Rev Food Sci 48, 257275.
  • Armada, L., Fernández, E. and Falqué, E. (2010) Influence of several enzymatic treatments on aromatic composition of white wines. LWT – Food Sci Technol 43, 15171525.
  • Bae, S., Fleet, G. and Heard, G. (2006) Lactic acid bacteria associated with wine grapes from several Australian vineyards. J Appl Microbiol 100, 712727.
  • Cane, P. (1990) Il controllo di qualità dei vini mediante HPLC: determinazione degli acidi organici. L' Enotecnico 26, 6972.
  • Carrascosa, A.V., Bartolome, B., Robredo, S., Leon, A., Cebollero, E., Juega, M., Nunez, Y.P., Martinez, M.C. et al. (2012) Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines. LWT Food Sci Technol 46, 319325.
  • Cocconcelli, P.S., Porro, D., Galandini, S. and Senini, L. (1995) Development of RAPD protocol for typing of strains of lactic acid bacteria and enterococci. Lett Appl Microbiol 21, 376379.
  • Cole, J.R., Wang, Q., Cardenas, E., Fish, J., Chai, B., Farris, R.J., Kulam-Syed-Mohideen, A.S., McGarrell, D.M. et al. (2009) The Ribosomal Database Project: improved alignments and new tools for rRNA analysis. Nucleic Acids Res 37(Database issue), D141D145.
  • Consejo Regulador De La Denominación De Origen Rías Baixas. (2004) Memoria del ejercicio 2003. Vigo: Consello Regulador de la D.O. Rías Baixas.
  • Costantini, A., Cersosimo, M., Del Prete, V. and Garcia-Moruno, E. (2006) Production of biogenic amines by lactic acid bacteria: screening by PCR, Thin-Layer Chromatography, and High-Performance Liquid Chromatography of strains isolated from wine and must. J Food Prot 69, 391396.
  • Costello, P.J., Morrison, J.C., Lee, T.H. and Fleet, G.H. (1983) Numbers and species of lactic acid bacteria in wines during vinification. Food Technol Aust 35, 1418.
  • Davis, C.R., Wibowo, D.J., Lee, T.H. and Fleet, G.H. (1986) Growth and metabolism of lactic acid bacteria during and after malolactic fermentation of wines at different pH. Appl Environ Microbiol 51, 539545.
  • Di Stefano, R., Cravero, M.C. and Gentilini, N. (1989) Metodi per lo studio dei polifenoli nei vini. L' Enotecnico 5, 8389.
  • Dieguez, C.S., Lois Lucía, C., Gómez, F.E. and De la Peña, G.M.L. (2003) Aromatic composition of the Vitis vinifera grape Albariño. Lebensm-Wiss u-Technol 36, 585590.
  • Du Toit, M. (2011) Lactobacillus: the next generation of malolactic fermentation starter cultures-an overview. Food Bioprocess Technol 4, 876906.
  • Dubourdieu, D. (1986) Wine technology: current trends. Experientia 42, 914.
  • Edwards, C.G. and Jensen, K.A. (1992) Occurrence and characterization of lactic acid bacteria from Washington state wines: Pediococcus spp. Am J Enol Vitic 43, 233238.
  • Falqué, E., Darriet, P., Fernández, E. and Dubourdieu, D. (2008) Volatile profile and differentiation between Albariño wines from different origins. Int J Food Sci Technol 43, 464475.
  • Fleet, G.H. (1998) The microbiology of alcoholic beverages. Microbiology of Fermented Foods, 2nd edn. New York, NY: Blackie Academic & Professional.
  • Fugelsang, K.C. and Edwards, C.G. (2007) Wine Microbiology, 2nd edn. New York, NY: Springer Science and Business Media LLC.
  • García de los Salmones, N. (1914) General report of sessions of I National Congress of Viticulture, Pamplona (Spain).
  • Garcia-Moruno, E., Carrascosa, A.V. and Munoz, R. (2005) A rapid and inexpensive method for the determination of biogenic amines from bacterial cultures by thin-layer chromatography. J Food Prot 68, 625629.
  • Gockowiak, H. and Henschke, P.A. (2003) Interaction of pH, ethanol concentration and wine matrix on induction of malolactic fermentation with commercial ‘direct inoculation’ starter cultures. Aus J Grape Wine Res 9, 200209.
  • Gunata, Y.Z., Bayonove, C., Baumes, R. and Cordonnier, C. (1985) The aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation. J Sci Food Agric 36, 857862.
  • Guzzon, R., Poznanski, E., Conterno, L., Vagnoli, P., Krieger-Weber, S. and Cavazza, A. (2009) Selection of a new highly resistant strain for malolactic fermentation under difficult conditions. S Afr J Enol Vitic 30, 133141.
  • Hernandez-Orte, P., Cersosimo, M., Loscos, N., Cacho, J., Garcia-Moruno, E. and Ferreira, V. (2009) Aroma development from non-floral grape precursors by wine lactic acid bacteria. Food Res Int 42, 773781.
  • Huetz De Lemps, A. (1967) Vignobles et vins du nord-ouest de l'Espagne. Thesis, Institut de Géographie: Faculté des Lettres, Bordeaux, France.
  • Jackson, D.I. and Lombard, P.B. (1993) Environmental and management practices affecting grape composition and wine quality – a review. Am J Enol Vitic 44, 409430.
  • Knoll, C., Fritsch, S., Schnell, S., Grossmann, M., Rauhut, D. and du Toit, M. (2011) Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines. LWT Food Sci Technol 44, 20772086.
  • Konig, H., Frohlich, J., Guillamon, J.M., Mas, A., Bisson, L.F. and Joseph, C.M.L. (2009) Biology of Microorganisms on Grapes, in Must and in Wine. Berlin, Heidelberg: Springer- Verlag.
  • Ladero, V., Calles, M., Fernández, M. and Alvarez, M.A. (2010) Toxicological effects of dietary biogenic amines. Curr Nutr Food Sci 6, 145156.
  • Lafon-Lafourcade, S., Carre, E. and Ribéreau-Gayon, P. (1983) Occurrence of lactic acid bacteria during the different stages of vinification and conservation of wines. Appl Environ Microbiol 46, 874880.
  • Landete, J.M., Ferrer, S. and Pardo, I. (2005) Which lactic acid bacteria are responsible for histamine formation? J Appl Microbiol 99, 580586.
  • Lonvaud-Funel, A. (1999) Lactic acid bacteria in the quality improvement and depreciation of wine. Antonie Van Leeuwenhoek 76, 317331.
  • Lonvaud-Funel, A. (2001) Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiol Lett 199, 913.
  • Lonvaud-Funel, A., Joyeux, A. and Ledoux, O. (1991) Specific enumeration of lactic acid bacteria in fermenting grape must and wine by colony hybridization with non-isotopic DNA probes. J Appl Bacteriol 71, 501508.
  • Maicas, S., Vicente Gil, J., Pardo, I. and Ferrer, S. (1999) Improvement of volatile composition of wines by controlled addition of malolactic bacteria. Food Res Int 32, 491496.
  • Marchesi, J.R., Sato, T., Weightman, A.J., Martin, T.A., Fry, J.C., Hiom, S.J., Dymock, D. and Wade, W.G. (1998) Design and evaluation of useful bacterium-specific PCR primers that amplify genes coding for bacterial 16S rRNA. Appl Environ Microbiol 64, 795799.
  • Oliveira, J.M., Oliveira, P., Baumes, R.L. and Maia, M.O. (2008) Volatile and glycosidically bound composition of Loureiro and Alvarinho wines. Food Sci Technol Int 14, 341353.
  • Osborne, J. and Edwards, C.G. (2005) Bacteria important during winemaking. Adv Food Nutr Res 50, 139177.
  • Reguant, C. and Bordons, A. (2003) Typification of Oenococcus oeni strains by multiplex RAPD-PCR and study of population dynamics during malolactic fermentation. J Appl Microbiol 95, 344353.
  • Ribereau-Gayon, J., Peynaud, E., Ribereau-Gayon, P. and Sudraud, P. (1975) Traite d'oenologie. Sciences et techniques du vin. Tome 2. Caractères des vins. Maturation du raisin. Levures et bactéries. Dunod, Paris.
  • Santiago, J.L., Boso, S., Gago, P., Alonso-Villaverde, V. and Martínez, M.C. (2007) Molecular and ampelographic characterisation of Vitis vinifera L. ‘Albariño’, ‘Savignon Blanc’ and ‘Caíño Blanco’ shows that they are different cultivars. Span J Agric Res 53, 333340.
  • Sauvageot, F. and Vivier, P. (1997) Effects of malolactic fermentation on sensory properties of four Burgundy wines. Am J Enol Vitic 48, 187192.
  • Schreier, P., Drawert, F. and Junker, A. (1976) Identification of volatile constituents from grapes. J Agric Food Chem 24, 331336.
  • Soumalainen, H. and Lehtonen, M. (1979) The production of aroma compounds by yeast. J Inst Brew 85, 149156.
  • Strickland, M. (2012) Effects of Pediococcus spp. on Oregon Pinot noir. Thesis Master of Sciences, Oregon State University, http://ir.library.oregonstate.edu/xmlui/handle/1957/33835.
  • Vilanova, M., Zamuz, S., Tardaguila, J. and Masa, A. (2008) Characterization by descriptive analysis of Vitis vinifera cv, Albariño. J Sci Food Agric 88, 19823.
  • Vilanova, M., Genisheva, Z., Masa, A. and Oliveira, J.M. (2010) Correlation between volatile composition and sensory properties in Spanish Albariño wines. Microchem J 95, 240246.
  • Walling, E., Gindreau, E. and Lonvaud-Funel, A. (2005) A putatative glucan synthase gene dps detected in exopolysaccharide-producting Pediococcus damnosus and Oenococcus oeni strains isolated from wine and cider. Int J Food Microbiol 98, 5362.
  • Wibowo, D., Escenbruch, R., Davis, C.R., Fleet, G.H. and Lee, T.H. (1985) Occurrence and growth of lactic acid bacteria in wine: a review. Am J Enol Vitic 36, 302313.