Wine Chemistry and Biochemistry

(Steven Felgate) #1

3A Sparkling Wines and Yeast Autolysis 77


Girbau-S ola, T., L ́opez-Tamames, E., Buj ́an, J., & Buxaderas, S. (2002a). From aptitude of Trepat and Monastrell red varieties in Cava elaboration. 1. Base wine characteristics.J. Agric. Food Chem., 50, 5596–5599. Girbau-Sola, T., L ́opez-Barajas, E., L ́opez-Tamames, E., & Buxaderas, S. (2002b). From aptitude
of Trepat and Monastrell red varieties in Cava elaboration. 2. Second fermentation and aging..
J. Agric. Food Chem., 50, 5600–5604.
Godia, F., Casas, C., & Sola, C.(1991). Application of immobilizedyeast-cells to sparkling wine
fermentation.Biotecnol. Progr., 7, 468–470.
G ́onzalez, R., Mart ́ınez-Rodr ́ıguez, A.J., & Carrascosa, A.V. (2003). Yeast autolytic mutants poten-
tially useful for sparkling wine production.Int. J. Food Microbiol., 84, 21–26.
Hernawan, T., & Fleet, G.H. (1995). Chemical and cytological changes during the autolysis of
yeast.J. Ind. Microbiol., 14, 440–450.
Hidalgo, J. (2003).Tratado de enolog ́ıa. Madrid: Mundi prensa.
Hidalgo, P., Pueyo, E., Pozo-Bay ́on, M.A., Mart ́ınez-Rodr ́ıguez, A.J., Mart ́ın-Alvarez, P., Polo, ́
M.C. (2004). Sensory and analytical study of rose sparkling wines manufactured by second
fermentation in the bottle.J. Agric. Food Chem., 52, 6640–6645.
Houg, M.D., & Maddox, I.S. (1970). Yeast autolysis.Process Biochem., 5, 50–52.
Jordan, A.D., & Napper, D.H. (1994). Some aspect of the physical chemistry of bubble and foam
phenomena in sparkling wine.Sixth Australian Wine Industry Conference,237–246.
Klis, F.M., Mol, P., Hellingwerf, K., & Brul, S. (2002). Dynamics of cell wall structure inSaccha-
romyces cerevisiae. FEMS Microbiol. Rev., 26, 239–256.
Komano, H., Rockwell, N., Wang, G.T., Krafft, G.A., & Fuller, R.S. (1999). Purification and char-
acterization of the yeast glycosylphosphatidylinositol-anchored, monobasic-specific aspartyl
protease yapsin 2 (Mkc7p).J. Biol. Chem., 271, 24421–24437.
Lao, C., Santamar ́ıa, A., L ́opez-Tamames, E., Bujan, J., Buxaderas, S., & de la Torre-Boronat,
M.C. (1999). Effect of grape pectic enzyme treatment on foaming properties of white musts
and wines.Food Chem., 65, 169–173.
Liger-Belair, G. (2005). The physics and chemistry behind the bubbling properties of Champagne
and sparkling wines: a state-of-the-art Review.J. Agric. Food Chem., 53, 2788–2802.
Liger-Belair, G., Marchal, R., Robillard, B., Vignes-Adler, M., Maujean, A., & Jeandet, P. (1999).
Study of effervescence in a glass of Champagne: frecuencies of bubble formation, growth rates
and velocities of rising bubble.Am. J. Enol. Vitic., 50, 317–323.
Liger-Belair, G., Lemaresquier, H., Robillard, B., Duteurtre, B., & Jeandet, P. (2001). The secrets
of fizz in Champagne wines: a phenomenological study.Am. J. Enol. Vitic., 52, 88–92.
Liger-Belair, G., Marchal, R., and Jeandet, P. (2002). Close-up on bubble nucleation in a glass of
Champagne.Am. J. Enol. Vitic., 53, 151–153.
Liger-Belair, G., Tufalle, A., Jeandet, P., and Sartorelli, J.C. (2006). Champagne experiences vari-
ous rhythmical bubbling regimes in a flute.J. Agric. Food Chem., 54, 6989–6994.
L ́opez-Barajas, M., Viu-Marco, A., L ́opez-Tamames, E., Buxaderas, S., and de la Torre-Boronat,
M.C. (1997). Foaming in grape juices of white varieties.J. Agric. Food. Chem., 45, 2526–2529.
L ́opez-Barajas, M., L ́opez-Tamames, E., Buxaderas, S., and de la Torre-Boronat, M.C. (1998).
Effect of vinification and variety on foam capacity of wine.Am. J. Enol. Vitic., 49, 397–402.
L ́opez-Barajas, M., L ́opez-Tamames, E., Buxaderas, S., Tom ́as, X., and de la Torre, M.C. (1999).
Prediction of wine foaming.J. Agric. Food Chem., 47, 3743–3748.
Loyaux, D., Roger, S., and Adda, J. (1981). The evolution of champagne volatilesduring ageing.J.
Sci. Food Agric., 32, 1254–1258.
Lurton, L., Segain, J.P., and Feuillat, M. (1989). Etude de la prot ́eolyse au cours de l’autolyse de
levures en milieu acide.Sci. Aliments, 9, 111–124.
Machet., F., Robillard, B., and Duteurtre, B. (1993). Application of image analysis to foam stability
of sparkling wines.Sci. Aliments, 13, 73–87.
Malvy, J., Robillard, B, and Duteurtre, B. (1994). Influence des prot ́eines sur le comportement de
la mousse des vins de Champagne.Sci. Aliments, 14, 87–98.

Free download pdf