Wine Chemistry and Biochemistry

70 A.J. Mart ́ınez-Rodr ́ıguez and E. Pueyo (a) (b) (c) Fig. 3A.1LTSEM images of yeast cells after 24 h of induced autolysis in ...

3A Sparkling Wines and Yeast Autolysis 71 Fig. 3A.2LTSEM images of yeast cells that have been in wine for 12 months.aSuperficial ...

72 A.J. Mart ́ınez-Rodr ́ıguez and E. Pueyo is only a few milligrams per litre. Two possible explanations have been suggested fo ...

3A Sparkling Wines and Yeast Autolysis 73 Feuillat 1993). It has been seen that, after bottle aging in contact with yeast, the l ...

74 A.J. Mart ́ınez-Rodr ́ıguez and E. Pueyo to accelerate the autolytic process during sparkling wine production: adding yeast a ...

3A Sparkling Wines and Yeast Autolysis 75 case for the release kinetics of some compounds, such as lipids or nucleotides, and so ...

76 A.J. Mart ́ınez-Rodr ́ıguez and E. Pueyo Charpentier, C., & Feuillat, M.(1993). Wine Microbiology and Biotechnology. In G ...

3A Sparkling Wines and Yeast Autolysis 77 Girbau-S ola, T., L ́opez-Tamames, E., Buj ́an, J., & Buxaderas, S. (2002a). From ...

78 A.J. Mart ́ınez-Rodr ́ıguez and E. Pueyo Marchal, R., Tabary, I., Valade, M., Moncomble, D., Viaux, L., Robillard, B., and Je ...

3A Sparkling Wines and Yeast Autolysis 79 Moreno-Arribas, V., Pueyo, E., Polo, M.C. and Mart ́ın-Alvarez, P.J. (1998b). Changes ...

80 A.J. Mart ́ınez-Rodr ́ıguez and E. Pueyo Robillard, B., Viaux, L., andDuteurtre, B. (1995). Medici ́on de la espuma por visi ...

Chapter 3B Biologically Aged Wines Rafael A. Peinado and Juan C. Mauricio Contents 3B.1 TheWinemakingofBiologicallyAgedWines.... ...

82 R. Peinado and J. Mauricio various transformations in wine components that lead to the acquisition of special sensory feature ...

3B Biologically Aged Wines 83 with wine alcohol to an ethanol content of 15.0–15.5 vol.%; this operation is known asencabezado. ...

84 R. Peinado and J. Mauricio storage in cellars at temperatures from 7◦C in winter to 17◦C in summer, and 60–80% relative humid ...

3B Biologically Aged Wines 85 4th Criadera 3rd Criadera Solera 4th Criadera 3rd Criadera 2nd Criadera 1st Criadera & Solera ...

86 R. Peinado and J. Mauricio population between wines from different cellars. However, more than 95% of the film microbiota usu ...

3B Biologically Aged Wines 87 across scales. One type prevails throughout the system and coexists with other yeast types in the ...

88 R. Peinado and J. Mauricio acetaldehyde, oxidative stress resulting from the metabolization of unfermentable carbon sources, ...

3B Biologically Aged Wines 89 little, if any, and the resulting meiotic products are frequently inviable (Mart ́ınez et al. 1995 ...