Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations-Reference-Cited by-同舟云学术

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Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations

Published:2013-04-10 Issue:5 Volume:7 Page:1235-1245
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Mouret J. R.,Perez M.,Angenieux M.,Nicolle P.,Farines V.,Sablayrolles J. M.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-013-1089-5.pdf

Reference43 articles.

1. Beltran, G., Esteve-Zarzoso, B., Rozes, N., Mas, A., & Guillamon, J. M. (2005). Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption. Journal of Agricultural and Food Chemistry, 53(4), 996–1002.

2. Boulton, R. B., Singleton, V. L., Bisson, L. F., & Kunkee, R. E. (1995). Principles and practices of winemaking. New York: Chapman & Hall.

3. Carrau, F. M., Medina, K., Farina, L., Boido, E., Henschke, P. A., & Dellacassa, E. (2008). Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains. FEMS Yeast Research, 8(7), 1196–1207.

4. Clement, T., Perez, M., Mouret, J. R., Sanchez, I., Sablayrolles, J. M., & Camarasa, C. (2013). Metabolic responses of yeast to valine and ammonium pulses during four-stage continuous wine fermentation. Applied and Environmental Microbiology. doi: 10.1128/AEM.02853-12 .

5. Crepin, L., Nidelet, T., Sanchez, I., Dequin, S., & Camarasa, C. (2012). Sequential use of nitrogen compounds by Saccharomyces cerevisiae during wine fermentation: a model based on kinetic and regulation characteristics of nitrogen permeases. Applied and Environmental Microbiology, 78(22), 8102–8111.

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