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Livro das Actas - advid

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the yeast and type of culture on the volatile composition of wine fermented without sulphur<br />

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Laffon-Lafourcade, S., Lucmaret, V., Joyeux, A. and Ribéreau-Gayon, P. (1981). Utilisation de levains<br />

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musts from Pedro Ximenez grapes inoculated with pure cultures of selected yeasts.<br />

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Nissen, P. and Arneborg, N. (2003). Characterization of early deaths of non-Saccharomyces yeasts<br />

in mixed cultures with Saccharomyces cerevisiae. Arch. Microbiol. 180, 257-263.<br />

Nissen, P., Nielsen, D. and Arneborg, N. (2003). Viable Saccharomyces cerevisiae cells at high<br />

concentrations cause early growth arrest of non-Saccharomyces yeasts in mixed cultures by<br />

a cell-cellcontact-mediated mechanism. Yeast 20, 331-341.<br />

Pina, C., Santos, C., Couto, J. A. and Hogg, T. (2004). Ethanol tolerance of five non-Saccharomyces<br />

wine yeasts in comparison with a strain of Saccharomyces cerevisiae-influence of different<br />

culture conditions. Food Microbiol. 21, 439-447.<br />

Ribèreau-Gayon, P. (1985). New developments in wine microbiology. Am. J. Enol. Vitic. 36, 1-10.<br />

Suárez, J. A. (1990). Selección de levaduras vínicas: criterios, conservación y biotecnolog¡a. Vitivinicultura<br />

9, 23-30.<br />

257<br />

<strong>Livro</strong> <strong>Actas</strong>

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