Wine Chemistry and Biochemistry

(Steven Felgate) #1

380 M. Ugliano and P.A. Henschke


Fulcrand, H., Benabdeljalil, C., Rigaud, J., Cheynier, V., & Moutounet, M. (1998) A new class
of wine pigments generated by reaction between pyruvic acid and grape anthocyanins.Phyto-
chemistry, 47, 1401–1407.
Garde-Cerd ́an, T., & Anc ́ın-Azpilicueta, C. (2006) Contribution of wild yeasts to the formation of
volatile compounds in inoculated wine fermentations.European Food Research and Technol-
ogy, 222, 15–25.
Garde-Cerd ́an, T., & Anc ́ın-Azpilicueta, C. (2008) Effect of the addition of different quantities of
amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during
wine alcoholic fermentation.LWT-Food Science and Technology, 41, 501–510.
Gawel, R., Francis, L., & Waters, E. J. (2007a) Statistical correlations between the in-mouth textu-
ral characteristics and the chemical composition of Shiraz wines.Journal of Agricultural and
Food Chemistry, 55, 2683–2687.
Gawel, R., Van Sluyter, S., & Waters, E. J. (2007b) The effects of ethanol and glycerol on the body
and other sensory characteristics of Riesling wines.Australian Journal of Grape and Wine
Research, 13, 38–45.
Gil, J. V., Mateo, J. J., Jimenez, M., Pastor, A., & Huerta, T. (1996) Aroma compounds in wine as
influenced by apiculate yeasts.Journal of Food Science, 61, 1247–1249.
Gil, J. V., Manzanares, P., Genoves, S., Valles, S., & Gonzalez-Candelas, L. (2005) Over-
production of the major exoglucanase ofSaccharomyces cerevisiaeleads to an increase in the
aroma of wine.International Journal of Food Microbiology, 103, 57–68.
Giudici, P., & Zambonelli, C. (1992) Biometric andgenetic-study onacetic acid production for
breeding of wine yeast.American Journal of Enology and Viticulture, 43, 370–374.
Giudici, P., Zambonelli,C., & Kunkee, R. E. (1993) Increasedproduction of n-propanol in wine by
yeast strains having an impaired ability to form hydrogen-sulfide.American Journal of Enology
and Viticulture, 44, 17–21.
Giudici, P., Zambonelli,C., Passarelli, P., & Castellari, L. (1995) Improvement of wine compo-
sition with cryotolerantSaccharomycesstrains.American Journal of Enology and Viticulture,
46 , 143–147.
Godden, P., & Gishen, M. (2005) Trends inthe composition of Australian wine.Australian & New
Zealand Wine Industry Journal, 20(5), 21–46.
Goldfarb, A. (1994) Wild or natural, native yeasts have a role in modern winemaking.Wine and
Vines, 75, 27–30.
Gonz ́alez, S. S., Gallo, L., Climent, M. D., Barrio, E., & Querol, A. (2007) Enological charac-
terization of natural hybrids fromSaccharomyces cerevisiaeandS. kudriavzevii.International
Journal of Food Microbiology, 116, 11–18.
Gramatica, P., Manitto, P., Ranzi, B. M., Delbianco, A., & Francavilla, M. (1982) Stereospe-
cific reduction of geraniol to (R)-(+)-citronellol bySaccharomyces cerevisiae.Experientia, 38,
775–776.
Grando, M. S., Versini, G., Nicolini, G., & Mattivi, F. (1993) Selective use of wine yeast strains
having different volatile phenols production.Vitis, 32, 43–50.
Grbin, P. R., & Henschke, P. A. (2000) Mousy off-flavour production in grape juice and wine
byDekkeraandBrettanomycesyeasts.Australian Journal of Grape and Wine Research, 6,
255–262.
Grosser, T. (2008) Membrane technology for moderation of alcohol content. In M. Allen, W.
Cameron, R. Johnstone, &P. Pattison (Eds.), Proceedings of ASVO seminar –To w a rd s b e s t
practice through innovation in winery processing(pp. 33–34). Adelaide, South Australia: Aus-
tralian Society of Viticulture and Oenology.
Grossmann, M., Linsenmeyer, H., Muno, H., & Rapp, A. (1996) Use of oligo-strain yeast cultures
to increase complexity of wine aroma.Viticultural and Enological Science, 51, 175–179.
Guitart, A., Hern ́andez-Orte, P., Ferreira, V., Pena, C., & Cacho, J. (1999) Some observations
about the correlation between the amino acid content of musts and wines of the Chardon-
nay variety and their fermentation aromas.American Journal of Enology and Viticulture, 50 ,
253–258.
Guth, H. (1997) Quantitation and sensory studies of character impact odorants of different white
wine varieties.Journal of Agricultural and Food Chemistry, 45, 3027–3032.

Free download pdf