Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations-Reference-Cited by-同舟云学术

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Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations

Published:2012-02-17 Issue:7 Volume:35 Page:1167-1178
ISSN:1615-7591
Container-title:Bioprocess and Biosystems Engineering
language:en
Short-container-title:Bioprocess Biosyst Eng

Author:

Saa Pedro A.,Moenne M. Isabel,Pérez-Correa J. Ricardo,Agosin Eduardo

Publisher

Springer Science and Business Media LLC

Subject

General Medicine,Bioengineering,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00449-012-0703-7.pdf

Reference55 articles.

1. Fornairon-Bonnefond C, Demaretz V, Rosenfeld E, Salmon J (2002) Oxygen addition and sterol synthesis in Saccharomyces cerevisiae during enological fermentation. J Biosci Bioeng 93:176–182

2. Pérez-Magariño S, Sánchez-Iglesias M, Ortega-Heras M, González-Huerta C, González-Sanjosé M (2007) Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation. Food Chem 101:881–893

3. Salmon J (2006) Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: practical implications. LWT Food Sci Technol 39:959–965

4. Blayteron L, Sablayrolles J (2001) Stuck and slow fermentations in enology: statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate. J Biosci Bioeng 91:184–189

5. Rosenfeld E, Schaeffer J, Beauvoit B, Salmon J (2004) Isolation and properties of promitochondria from anaerobic stationary-phase yeast cells. Antonie Van Leeuwenhoek 85:9–21

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