Wine Chemistry and Biochemistry

(Steven Felgate) #1

8A Wine Aroma Precursors 269


G ̈unata, Z., Biron, C., Sapis, J.C., & Bayonove, C. (1989b). Glycosidaseactivities in sound and
rotten grapes in relation to hydrolysis of grape monoterpenyl glycosides.Vitis, 28, 191–197.
G ̈unata, Z., Dugelay, I., Sapis, J.C., Baumes, R., & Bayonove, C. (1990). Action des glycosidases
exogenes au cours de la vinification : lib ́eration de l’ar ˆomea partir des pr ́ecurseurs glyco-
sidiques.J. Inter. Sci. Vigne Vin, 24, 133–143.
G ̈unata, Z., Dugelay, I., Sapis, J.C., Baumes, R., & Bayonove, C. (1993). Role of the enzymes
in the use of the flavour potential from grape glycosides in winemaking. In: P. Schreier & P.
Winterhalter (Eds.),Progress in flavor precursors studies(pp. 219–234). Carol Stream Ils.:
Allured Publishing.
Guth, H. (1997). Quantitation and sensory studies of character impact odorants of different white
wine varieties.J. Agric. Food Chem., 45, 3027–3032.
Hardie, W., Aggenbach, S., & Jaudzems, V. (1996). The plastids of the grape pericarp and their
significance in isoprenoid synthesis.Aust. J. Grape Wine Res., 2, 144–154.
Heresztyn, T. (1986). Metabolism of phenolic compounds from hydroxycinnamic acids byBret-
tanomyces yeasts.Arch. Microbiol., 146,96–98.
Heyworth, R., & Walker, P.O. (1962). Almond-emulsin -D-glucosidase and -D-galactosidase.
Biochem. J., 83, 331–335.
Howard, A.G., & Russell, D.W. (1997). Borohydride-coupled HPLC-FPD instrumentation and its
use in the determination of dimethylsulfonium compounds.Anal. Chem., 69, 2882–2887.
Howell, K., Swiegers, J., Elsey, G., Siebert, T., Bartowski, E., Flett, G., Pretorius, I., & de Barros
Lopes, M. (2004). Variation in 4-mercapto-4-methylpentan-2-one release bySaccharomyces
cerevisiaecommercial wine strains.FEMS Microbiol. Letters, 240, 125–129.
Huyng-Ba, T., Matthey-Doret, W., Fay, L. B., & Bel-Rhlid, R. (2003). Generation of thiols by
biotransformation of cystein-aldehyde conjugates with baker yeast.J. Agric. Food Chem., 51,
3629–3635.
Iland, P., Cynkar, W., Francis, I., Williams, P.,& Coombe, B. (1996). Optimisation of methods for
the determination of total and red-free glycosyl glucose in black grape berries ofVitis vinifera.
Aust. J. Grape Wine Res., 2, 171–178.
Janusz, A., Capone, D. L., Puglisi, C.J., Perkins, M. V., Elsey, G.M., & Sefton, M. A. (2003). (E)-
1-(2,3,6-Trimethylphenyl)buta-1,3-diene: A Potent Grape-Derived Odorant in Wine.J. Agric.
Food Chem., 51, 7759–7763.
Joslin, W. S., & Ough, C. S. (1978). Cause and fate of certain C6 compounds formed enzymatically
in macerated grape leaves during harvest and wine fermentation.Am. J. Enol. Vitic., 29, 11–17.
Kiddle, G., Bennett, R., Hick, A., & Wallsgrove, R. (1999). C-S lyase activities in leaves of cru-
cifers and non-crucifers and the characterization of 3 classes of C-S lyase activities from oilseed
rape (Brassica rapusL.).Plant Cell Environ., 22, 433–445.
Ko, S., Eliot, A., & Kirsch, J. (2004). S-methylmethionine is both a substrate and an activator of
1-aminocyclopropane-1-carboxylate synthase.Arch. Biochem. Biophys., 421, 85–90.
Kotseridis, Y. (1999). Etude de l’ar ˆome des vins de Merlot et Cabernet Sauvignon de la r ́egion
bordelaise.Doctoral dissertation, University Victor Segalen Bordeaux II.
Kotseridis, Y., & Baumes, R. (2000). Identification of impact odorants in Bordeaux red grape
juice, in the commercial yeast used for its fermentation, and in the produced wine.J. Agric.
Food Chem., 48, 400–406.
Kotseridis, Y., Baumes, R., & Skouroumounis, G. K. (1998). Synthesis of labelled [^2 H 4 ]- -
damascenone, [^2 H 2 ]-2-methoxy-3-isobutylpyrazine, [^2 H 2 ]- -ionone, and [^2 H 3 ]- -ionone, for
quantification in grapes, juices and wines.J. Chromatogr. A, 824 , 71–78.
Kotseridis, Y., Baumes, R., & Skouroumounis, G.K. (1999a). Quantitative determination of free
and hydrolytically liberated -damascenone in red grapes and wines using a stable isotope
dilution assay.J. Chromatogr. A, 849 , 245–254.
Kotseridis, Y., Baumes, R., Bertrand, A., & Skouroumounis, G. (1999b). Quantitative determina-
tion of -ionone in red wines and grapes of Bordeaux using a stable isotope dilution assay.
J. Chromatogr. A, 848, 317–325.
Lecas, M., G ̈unata, Z., Sapis, J.C., & Bayonove, C. (1991). Purification and partial characterization
of -glucosidase from grape.Phytochem., 30, 451–454.

Free download pdf