Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration
Tài liệu tham khảo
Aguera, 2010, Partial removal of ethanol during fermentation to obtain reduced-alcohol wines, Am. J. Enol. Vitic., 61, 53, 10.5344/ajev.2010.61.1.53
Andorrà, 2012, Effect of mixed culture fermentations on yeast populations and aroma profile, LWT Food Sci. Technol., 49, 8, 10.1016/j.lwt.2012.04.008
Belisario-Sánchez, 2009, Dealcoholized wines by spinning cone column distillation: phenolic compounds and antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl method, J. Agric. Food Chem., 57, 6770, 10.1021/jf900387g
Bely, 2013, Non-conventional yeasts and alcohol level reduction, 33
Catarino, 2011, Dealcoholizing wine by membrane separation processes, Innov. Food Sci. Emerg. Technol., 12, 330, 10.1016/j.ifset.2011.03.006
Chanukya, 2013, Extraction of alcohol from wine and color extracts using liquid emulsion membrane, Sep. Purif. Technol., 105, 41, 10.1016/j.seppur.2012.12.001
Comitini, 2011, Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae, Food Microbiol., 28, 873, 10.1016/j.fm.2010.12.001
Contreras, 2014, Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine, Appl. Environ. Microbiol., 80, 1670, 10.1128/AEM.03780-13
Crabtree, 1928, The carbohydrate metabolism of certain pathological overgrowths, Biochem. J., 22, 1289, 10.1042/bj0221289
Fleet, 2003, Yeast interactions and wine flavour, Int. J. Food Microbiol., 86, 11, 10.1016/S0168-1605(03)00245-9
Flores, 2000, Carbohydrate and energy-yielding metabolism in non-conventional yeasts, FEMS Microbiol. Rev., 24, 507
Gambuti, 2011, Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index, Eur. Food Res. Technol., 233, 647, 10.1007/s00217-011-1553-2
Gobbi, 2013, Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine, Food Microbiol., 33, 271, 10.1016/j.fm.2012.10.004
Goldner, 2009, Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine, J. Sens. Stud., 24, 243, 10.1111/j.1745-459X.2009.00208.x
Gonzalez, 2013, Yeast respiration of sugars by non-Saccharomyces yeast species: a promising and barely explored approach to lowering alcohol content of wines, Trends Food Sci. Technol., 29, 55, 10.1016/j.tifs.2012.06.015
Herwig, 2001, On-line stoichiometry and identification of metabolic state under dynamic process conditions, Biotechnol. Bioeng., 75, 345, 10.1002/bit.10058
Intrigliolo, 2009, Response of Vitis vinifera cv. ‘Tempranillo’ to partial rootzone drying in the field: water relations, growth, yield and fruit and wine quality, Agric. Water Manag., 96, 282, 10.1016/j.agwat.2008.08.001
Jones, 2005, Climate change and global wine quality, Clim. Chang., 73, 319, 10.1007/s10584-005-4704-2
Kontoudakis, 2011, Influence of the heterogeneity of grape phenolic maturity on wine composition and quality, Food Chem., 124, 767, 10.1016/j.foodchem.2010.06.093
Kontoudakis, 2011, Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine, Aust. J. Grape Wine Res., 17, 230, 10.1111/j.1755-0238.2011.00142.x
Kurtzman, 1998, Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences, Antonie Van Leeuwenhoek, 73, 331, 10.1023/A:1001761008817
Kurtzman, 2011
Loira, 2012, Selection of glycolytically inefficient yeasts for reducing the alcohol content of wines from hot regions, Food Bioprocess Technol., 5, 2787, 10.1007/s11947-011-0604-9
Lõoke, 2011, Extraction of genomic DNA from yeasts for PCR-based applications, Biotechniques, 50, 325, 10.2144/000113672
Ocón, 2010, Presence of non-Saccharomyces yeasts in cellar equipment and grape juice during harvest time, Food Microbiol., 27, 1023, 10.1016/j.fm.2010.06.012
O'Donnell, 1993, Fusarium and its near relatives, 225
Pickering, 1998, The effect of ethanol concentration on the temporal perception of viscosity and density in white wine, Am. J. Enol. Vitic., 49, 306, 10.5344/ajev.1998.49.3.306
Quirós, 2006, PCR-RFLP analysis of the IGS region of rDNA: a useful tool for the practical discrimination between species of the genus Debaryomyces, Antonie Van Leeuwenhoek, 90, 211, 10.1007/s10482-006-9076-8
Rantsiou, 2012, Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations, Appl. Environ. Microbiol., 78, 1987, 10.1128/AEM.06768-11
Renault, 2009, Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: potential applications in the wine industry, Int. J. Food Microbiol., 134, 201, 10.1016/j.ijfoodmicro.2009.06.008
Rodrigues, 2006, Sugar metabolism in yeasts: an overview of aerobic and anaerobic glucose catabolism, 101
Rojas, 2003, Acetate ester formation in wine by mixed cultures in laboratory fermentations, Int. J. Food Microbiol., 86, 181, 10.1016/S0168-1605(03)00255-1
Romero, 2005, Differential detection of Debaryomyces hansenii isolated from intermediate-moisture foods by PCR-RFLP of the IGS region of rDNA, FEMS Yeast Res., 5, 455, 10.1016/j.femsyr.2004.09.002
Sadoudi, 2012, Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts, Food Microbiol., 32, 243, 10.1016/j.fm.2012.06.006
Tamang, 2009, Yeasts diversity in fermented foods and beverages, 169
Viana, 2008, Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits, Food Microbiol., 25, 778, 10.1016/j.fm.2008.04.015
Viana, 2011, Monitoring a mixed starter of Hanseniaspora vineae–Saccharomyces cerevisiae in natural must: impact on 2-phenylethyl acetate production, Int. J. Food Microbiol., 151, 235, 10.1016/j.ijfoodmicro.2011.09.005