Open Access
| Issue |
BIO Web Conf.
Volume 9, 2017
40th World Congress of Vine and Wine
|
|
|---|---|---|
| Article Number | 02025 | |
| Number of page(s) | 6 | |
| Section | Oenology | |
| DOI | https://doi.org/10.1051/bioconf/20170902025 | |
| Published online | 04 July 2017 | |
- Hui, Y. H., et al. Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals,. New Jersey : y John Wiley & Sons, Inc., 2007. ISBN: 978-0-470-04964-8 [CrossRef] [Google Scholar]
- Fugelsang, K. C. and Edwards, Charles G. Wine microbiology. 2 New York: Springer, 2007. ISBN: 978-0-387-33349-6 [CrossRef] [Google Scholar]
- Mitchell, Richard and Hall, Colin Michael. Wine Marketing: A Practical Guide. Boston: Elsevier, 2008. ISBN: 9780750654203 [Google Scholar]
- Callul, M., et al. HPLC analysis of fatty-acids in wine. American Journal of Enology and Viticulture. 1991, 3 , pp. 268–273 [Google Scholar]
- Guilloux-Benatier, M., Le Fur, Y. and Feuillat, M. Influence of fatty acids on the growth of wine micoorganisms Saccharomyces cerevisiae and Oenococcus oeni. Journal of Industrial Microbiology & Biotechnology. 1998, 20 , pp. 144–149 [Google Scholar]
- Viegas, C. A., et al. The H+-ATPase in the plasma membrane of Saccharomyes cerevisiae is activated during growth latency in octanoic acd - supplemented medium accomanying he decrease in intracellular pH and cell viability. Applied and Environmental Microbiology. 1998, 64 , pp. 779–783 [PubMed] [Google Scholar]
- Bardi, L., Cocito, C. and Marzona, M. Saccharomyces cerevisiae cell faty acid composition and release during fermentation without aeration and in absence of exogenous lipids. International Journal of Food Microbiology. 1999, 47 , pp. 133–140 [CrossRef] [PubMed] [Google Scholar]
- Pina, C., et al. Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae - influence of different culture conditions. Food Microbiology. 2004, 21 , pp. 439–447 [Google Scholar]
- Sajbidor, J., Malik, F. and Kissantalova, H. The relationship between the viability of selected dried wine yeast and their lipid-composition and fatty-acid profile. Food Botechnology. 1992, 6 , pp. 187–196 [CrossRef] [Google Scholar]
- Torija, M. J., et al. Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine. International Journal of Food Microbiology. 2003, 85 , pp. 127–136 [CrossRef] [PubMed] [Google Scholar]
- Rib'erau-Gayon., P., et al. Handbook of Enology Volume 1 The Microbiology of Wine and Vinifications. 2 . s.l.: John Wiley & Sons, 2006. ISBN 0-470-01034-7 [Google Scholar]
- Viegas, C. A., Sacorreia, I. and Novais, J. M. Synergistic inhibition of the growth of Saccharomyces bayanus by ethanol and octanoc or decanoic acids. Biotechnology Letters. 1985, 7 , pp. 611–614 [Google Scholar]
- Bábiková, P., et al. Increasing the efficiency of sulphur dioxide in wine by using of saturated higher fatty acids. 1. s.l.: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2012. pp. 17–22, 60 . ISSN 1211-8516 [CrossRef] [Google Scholar]
- Baroň, Mojmír. Effectiveness of saturated higher fatty acids for inhibition of yeasts and malolactic activities in wine. 1. s.l.: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2014. pp. 23–26, 62 . ISSN 1211-8516 [CrossRef] [Google Scholar]
- Correia, I. S., et al. Leakage induced by ethanol, octanoic and decanoic acids in Saccharomyces cerevisiae. Yeast. 1989, 5 , pp. 123–127 [Google Scholar]
- Lafon-Lafourcade, S., Geneix, C. and Riberau-Gayon, P. Inhibition of alcoholic fermentation of grape must by fatty-acids produced by yeast and their elimination by yeast ghosts. Applied and Enviromental Microbiology. 1984, 61 (2), pp. 1246–1249 [Google Scholar]
- Viegas, C. A., et al. Inhibition of yeast growth by octanoic and decanoic acids produced during ethanolic fermentation. Applied and Environmental Microbiology. 1989, 55 (1), pp. 21–28 [PubMed] [Google Scholar]
- Viegas, C. A. and Sacorreia, I. Activation of plasma-membrane ATOase of Saccharomyces cerevisiae by octanoic-acid. Journl of General Microbiology. 1991, 137 , pp. 645–651 [CrossRef] [Google Scholar]
- Viegas, C. A., et al. Regulation of the expression of the H+-ATPase genes PMA1 and PMA2 during growth and effect of octanoic-acid in Saccharomyces cerevisiae. Biochemica Et Biophysica Acta-Gene Structure and Expression. 1994, 1217 , 1, pp. 74–80 [Google Scholar]
- Comitini, F. and Ciani, M. The inhibitory activity of wine yeast starters on malolactic bacteria. Annals of Microbiology. 2007, 57 (1), pp. 61–66 [Google Scholar]
- Geneix, C., Lafon-Lafourcade, S. and Ribereau-Gayon, P. The effect of fatty acids on the viability of Saccharomyces cerevisiae. Série Iii-Sciences De La Vie-Life Sciences, Série Iii-Sciences De La Vie-Life Sciences. 1983, 19 , pp. 943–947 [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.