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Compuestos azufrados volátiles en vinos - Fundación para la ...

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01. Re<strong>la</strong>ción <strong>en</strong>tre el cont<strong>en</strong>ido nitrog<strong>en</strong>ado <strong>en</strong> mosto/uva y <strong>la</strong> síntesis de aromas: efecto sobre <strong>la</strong> producción de sulfhídricoM<strong>en</strong>des-Ferreira, A., C. Barbosa, V. Falcó, C. Leao,A. M<strong>en</strong>des-Faia (2009) The production of hydrog<strong>en</strong>sulphide and other aroma compounds by wine strainsof Saccharomyces cerevisiae in synthetic media withdiffer<strong>en</strong>t nitrog<strong>en</strong> conc<strong>en</strong>trations. J. Ind. Microbiol.Biotechnol. DOI 10.10007/s10295-009-0527-xOshita, K., M. Kubota, M. Uchida, M. Ono (1995)C<strong>la</strong>rification of the re<strong>la</strong>tionship betwe<strong>en</strong> fusel alcoholformation and amino acid assimi<strong>la</strong>tion by brewing fuse<strong>la</strong>lcohol formation and amino acid assimi<strong>la</strong>tion bybrewing yeast using 13C-<strong>la</strong>beled amino acid. Proceedingsof the European Brewing Conv<strong>en</strong>tion. Bruxelles,387-394.Swiegers J. H. y I. S. Pretorius (2007) Modu<strong>la</strong>tion ofvo<strong>la</strong>tile sulfur compounds by wine yeast Appl MicrobiolBiotechnol 74:954–960Thail<strong>la</strong>ndier, P., Ramon-Portugal, F., Fuster, A. yStrehaiano P. (2007) Effect of ammonium conc<strong>en</strong>trationon alcoholic ferm<strong>en</strong>tation kinetics by wineyeasts for high sugar cont<strong>en</strong>t. Food Microbiology 24:95-100.Thibon, C., P. Marullo, O. C<strong>la</strong>isse, C. Cullin, D. Dubourdieu,T. Tominaga (2008) Nitrog<strong>en</strong> catabolicrepression controls the release of vo<strong>la</strong>tile thiols bySaccharomyces cerevisiae wine ferm<strong>en</strong>tation. FEMSYeast Res. 1-11.Vare<strong>la</strong> C, Pizarro F, Agosin E (2004) Biomass cont<strong>en</strong>tgoverns ferm<strong>en</strong>tation rate in nitrog<strong>en</strong>-defici<strong>en</strong>t winemusts. Appl Env Microbiol 70:3392–3400.Vermeul<strong>en</strong>, C., L. Gijs, S. Collin (2005) S<strong>en</strong>sorial contributionand formation pathways of thiols in foods: areview. Food Rev. Int. 21:69-137.Vi<strong>la</strong>nova, M., M. Ugliano, C. Vare<strong>la</strong>, T. Siebert, I.S.Pretorius, P.A. H<strong>en</strong>schke (2007) Assimi<strong>la</strong>ble nitrog<strong>en</strong>utilisation and production of vo<strong>la</strong>tile and on-vo<strong>la</strong>tilecompounds in chemically defined medium bySaccharomyces cerevisiae wine yeasts. Appl. Microbiol.Biotechnol. 77:145-157.16

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