Wine Chemistry and Biochemistry

(Steven Felgate) #1

384 M. Ugliano and P.A. Henschke


Luparia, V., Soubeyrand, V., Berges, T., Julien, A., & Salmon, J. M. (2004) Assimilation of
grape phytosterols bySaccharomyces cerevisiaeand their impact on enological fermentations.
Applied Microbiology and Biotechnology, 65, 25–32.
Malcorps, P., Cheval, J. M., Jamil, S., & Dufour, J.-P. (1991) A new model for the regulation
of ester synthesis by alcohol acetyltransferases inSaccharomyces cerevisiae.Journal of the
American Society of Brewing Chemists, 49, 47–53.
Marullo, P., Yvert, G., Bely, M., Aigle, M., & Dubourdieu, D. (2007) Efficient use of DNA molec-
ular markers to construct industrial yeast strains.FEMS Yeast Research, 7, 1295–1306.
Manzanares, P., Rojas, V., Genoves, S., & Valles, S. (2000) A preliminary search for anthocyanin-
beta-D-glucosidase activity in non-Saccharomyceswine yeasts.International Journal of Food
Science and Technology, 35, 95–103.
Marks, V. D., van der Merwe, G. K., & van Vuuren, H. J. J. (2003) Transcriptional profiling of
wine yeast in fermenting grape juice: Regulatory effect of diammonium phosphate.FEMS Yeast
Research, 3, 269–287.
Marsal, F., Sarre, Ch., Dubourdieu, D., & Boidron, J.-N. (1988) Role de la levure dans la transfor-
mation de certains constituants volatils du bois de chene au cours de l’elaboration en barrique
des vins blancs secs.Connaissance de la Vigne et du Vin, 22, 33–38.
Martineau, B., Acree, T. E., & Henick-Kling, T. (1995) Effect of wine type on the detection thresh-
old for diacetyl.Food Research International, 28, 139–143.
Masneuf, I., Murat, M. L., Naumov, G. I., Tominaga, T., & Dubourdieu, D. (2002) HybridsSac-
charomyces cerevisiaexSaccharomyces bayanusvar.uvarumhaving a high liberating ability
of some sulfur varietal aromas ofVitis viniferaSauvignon blanc wines.Journal International
Des Sciences de la Vigne et du Vin, 36, 205–212.
Mason, A. B., & Dufour, J. P. (2000) Alcohol acetyltransferases and the significance of ester syn-
thesis in yeast.Yeast, 16, 1287–1298.
Massoutier, C., Alexandre, H., Feuillat, M., & Charpentier, C. (1998) Isolation and characterization
of cryotolerantSaccharomycesstrains.Vitis, 37, 55–59.
Mateo, J. J., Jimenez, M., Huerta, T., & Pastor, A. (1991) Contribution of different yeasts isolated
from musts of monastrell grapes to the aroma of wine.International Journal of Food Microbi-
ology, 14, 153–160.
Mateos, J. A. R., Perez-Nevado, F., & Fernandez, M. R. (2006) Influence ofSaccharomyces cere-
visiaeyeast strain on the major volatile compounds of wineEnzyme and Microbial Technology,
40 , 151–157.
Mauricio, J. C., Bravo, M., Moreno, J., Medina, M., & Ortega, J. M. (1995) Influence of
different fermentation conditions on the production of medium chain fatty acids (C6, C8,
C10) and their respectiveethyl esters bySaccharomyces cerevisiae.Acta Horticulturae, 388,
209–214.
Meaden, P. G., Dickinson, F. M., Mifsud, A., Tessier, W., Westwater, J., Bussey, H., & Midgley,
M. (1997) TheALD6gene ofSaccharomyces cerevisiaeencodes a cytosolic, Mg^2 +-activated
acetaldehyde dehydrogenase.Yeast, 13, 1319–1327.
Medina, K., Boido, E., Dellacassa, E., & Carrau, F. (2005) Yeast interactions with anthocyanins
during red wine fermentation.American Journal of Enology and Viticulture, 56, 104–109.
Mehdi, K., & Penninckx, M. J. (1997) An important role for glutathione and gamma-
glutamyltranspeptidase in the supply of growth requirements during nitrogen starvation of the
yeastSaccharomyces cerevisiae.Microbiology-UK, 143, 1885–1889.
Mestres, M., Busto, O., & Guasch, J. (2000) Analysis of organic sulfur compounds in wine aroma.
Journal of Chromatography A, 881, 569–581.
Miller, A. C., Wolff, S. R., Bisson, L. F., & Ebeler, S. E. (2007) Yeast strain and nitrogen supple-
mentation: Dynamics of volatile ester production in Chardonnay juice fermentations.American
Journal of Enology and Viticulture, 58, 470–483.
Moio, L., Ugliano, M., Genovese, A., Gambuti, A., Pessina, R., & Piombino, P. (2004) Effect of
antioxidant protection of must on volatile compounds and aroma shelf life of Falanghina (Vitis
viniferaL.) wine.Journal of Agricultural and Food Chemistry, 52, 891–897.

Free download pdf