Release of macromolecules by Saccharomyces cerevisiae during ageing of French flor sherry wine “Vin jaune”

Author:

Charpentier C.,Dos Santos A.M.,Feuillat M.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference38 articles.

1. Les vins jaunes du Jura;Arbault;Techniques Viti-vinicoles,1975

2. Structure and biosynthesis of the mannan component of the yeast cell envelope;Ballou;Advances in Microbial Physiology,1976

3. Isolation, characterization, and properties of Saccharomyces cerevisiae mnn mutants with non-conditional protein glycosylation defects;Ballou;Methods in Enzymology,1990

4. A simple and rapid preparation of alditol acetates for monosaccharide analysis;Blakeney;Carbohydrate Research,1983

5. Effect of must turbidity on cell wall porosity and macromolecules excretion of Saccharomyces cerevisiae cultivated on grape juice;Boivin;American Journal of Enology and Viticulture,1998

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