Use of ATR-FTIR Microspectroscopy to Monitor Autolysis of Saccharomyces cerevisiae Cells in a Base Wine-Reference-Cited by-同舟云学术

Use of ATR-FTIR Microspectroscopy to Monitor Autolysis of Saccharomyces cerevisiae Cells in a Base Wine

Published:2009-12-04 Issue:1 Volume:58 Page:39-45
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cavagna Matteo¹,Dell’Anna Rossana²,Monti Francesca³,Rossi Franca⁴,Torriani Sandra¹

Affiliation:

1. Dipartimento di Scienze, Tecnologie e Mercati della Vite e del Vino, Università degli Studi di Verona, Via della Pieve 70, 37029 San Floriano (Verona), Italy

2. Fondazione Bruno Kessler−Center for Materials and Microsystems, Via Sommarive 18, 38123 Povo (Trento), Italy

3. Dipartimento di Informatica, Università degli Studi di Verona, Strada Le Grazie 15, 37134 Verona, Italy

4. Dipartimento di Biotecnologie, Università degli Studi di Verona, Strada Le Grazie 15, 37134 Verona, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf902369s

Reference16 articles.

1. Yeast autolysis in sparkling wine – a review

2. Chemical and cytological changes during the autolysis of yeasts

3. Degradation of RNA during the autolysis of Saccharomyces cerevisiae produces predominantly ribonucleotides

4. Release of Nucleotides and Nucleosides during Yeast Autolysis: Kinetics and Potential Impact on Flavor

5. Characterization of the Nitrogen Compounds Released during Yeast Autolysis in a Model Wine System

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