Ultrastructural changes of sparkling wine lees during long-term aging in real enological conditions-Reference-Cited by-同舟云学术

Ultrastructural changes of sparkling wine lees during long-term aging in real enological conditions

Published:2012-04-02 Issue:4 Volume:12 Page:466-476
ISSN:1567-1356
Container-title:FEMS Yeast Research
language:en
Short-container-title:FEMS Yeast Res

Author:

Tudela Rebeca¹,Gallardo-Chacón Joan J.²,Rius Núria³,López-Tamames Elvira¹,Buxaderas Susana¹

Affiliation:

1. Departament de Nutrició i Bromatologia; Xarxa de Referència en Tecnologia dels Aliments (XaRTA); Facultat de Farmàcia; Universitat de Barcelona; Barcelona; Spain

2. Institut Universitaire de la Vigne et du Vin ‘Jules Guyot’; EA 581 EMMA; Université de Bourgogne; Dijon; France

3. Departament de Microbiologia i Parasitologia Sanitàries; Facultat de Farmàcia; Universitat de Barcelona; Barcelona; Spain

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

http://academic.oup.com/femsyr/article-pdf/12/4/466/18114339/12-4-466.pdf

Reference49 articles.

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2. Protease A activity and nitrogen fractions during alcoholic fermentation and autolysis in enological conditions;Alexandre;J Ind Microbiol Biotechnol.,2001

3. Isolation of quiescent and nonquiescent cells from yeast stationary-phase cultures;Allen;J Cell Biol,2006

4. Autolysis in yeast;Babayan;Acta Biotechnol,1985

5. Yeast stress response and fermentation efficiency: how to survive the making of wine - a review;Bauer;S Afr J Enol Vitic,2000

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