Wine Chemistry and Biochemistry

48 A. Costantini et al. 2.8 Methods for Managing Lactic Acid Bacteria Growth In winemaking it is especially important to control ...

2 Biochemical Transformations Produced by Malolactic Fermentation 49 Vivas et al. 1997). Recently, the evaluation of the dual an ...

50 A. Costantini et al. Battermann, G, & Radler, F. (1991). A comparative study of malolactic enzyme and malic enzyme of dif ...

2 Biochemical Transformations Produced by Malolactic Fermentation 51 De las Rivas, B., Marcobal, A., & Munoz, R. (2003). All ...

52 A. Costantini et al. activities of winepolyphenols. Proceeding of the ‘WAC2008’ International conference. David Chassagne (Ed ...

2 Biochemical Transformations Produced by Malolactic Fermentation 53 Labarre, C., Guzzo, J., Cervin, J. F., & Divies, C. (19 ...

54 A. Costantini et al. assessment of congruence of small- and large- subunit r RNA derived trees.J. Appl. Microbiol., 12 , 48–5 ...

2 Biochemical Transformations Produced by Malolactic Fermentation 55 Pozo-Bay ́on, M.A., Alegr ́ıa E.G., Polo, M.C., Tenorio, C. ...

56 A. Costantini et al. Schutz, H., & Radler, F. (1984b). Propanediol-1,2-dehydratase and metabolism of glycerol ofLac- toba ...

2 Biochemical Transformations Produced by Malolactic Fermentation 57 Whiley, R.A., Duke, B., Hardie, J.M., & Hall L.M. (1995 ...

Chapter 3 Special Wines Production ...

Chapter 3A Sparkling Wines and Yeast Autolysis Adolfo J. Mart ́ınez-Rodr ́ıguez and Encarnacion Pueyo ́ Contents 3A.1 Introducti ...

62 A.J. Mart ́ınez-Rodr ́ıguez and E. Pueyo Depending on the production process, sparkling wines can be classified into sparklin ...

3A Sparkling Wines and Yeast Autolysis 63 The yeasts used in the second fermentation should also present a series of char- acter ...

64 A.J. Mart ́ınez-Rodr ́ıguez and E. Pueyo 3A.3 Foaming Properties The most important sensorial characteristics of sparkling wi ...

3A Sparkling Wines and Yeast Autolysis 65 has been used in numerous works, from 1990 until today (Maujean et al. 1990; Brissonet ...

66 A.J. Mart ́ınez-Rodr ́ıguez and E. Pueyo One, almost unanimous, criterion is that wine proteins are the chemical compounds wi ...

3A Sparkling Wines and Yeast Autolysis 67 Another of the variables studied was the effect of the second fermentation and also of ...

68 A.J. Mart ́ınez-Rodr ́ıguez and E. Pueyo of the stationary growth phase and is associated with cell death (Babayan and Bezruk ...

3A Sparkling Wines and Yeast Autolysis 69 Without its protection the protoplast could lyse, since the inner osmotic pressure is ...