Enhanced glycerol content in wines made with immobilized Candida stellata cells

Applied and Environmental Microbiology

Volumn 62, Issue 1, 1996, Pages 128-132

  Ciani, Maurizio ^a   Ferraro, Luisa ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ACETALDEHYDE; ACETIC ACID; ACETOIN; ALCOHOL; GLYCEROL; SUCCINIC ACID;

ARTICLE; CANDIDA; CONTROLLED STUDY; FERMENTATION; FUNGUS CULTURE; IMMOBILIZED CELL; INOCULATION; KINETICS; NONHUMAN; REDUCTION; SACCHAROMYCES CEREVISIAE; WINE;

CANDIDA STELLATA; FUNGI; SACCHAROMYCES CEREVISIAE;

EID: 0030044263     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.62.1.128-132.1996     Document Type: Article

References (22)

1. Association of Official Analytical Chemists. 1990. Official methods of analysis. 15th ed., vol. 2, p. 700. Association of Official Analytical Chemists, Arlington, Va.
2. Bertuccioli, M. 1982. Determinazione gas-cromatografica diretta di alcuni composti volatili dei vini. Vini d'Italia 24:149-156.
3. Cantarelli, C. 1989. The use of immobilized yeasts in wine fermentation. Ital. J. Food Sci. 3:3-20.
4. Ciani, Vi., and G. Rosini. 1987. The determination of alcohol capacity of wine-making yeast strain. Ann. Fac. Agr. Univ. Perug. 41:753-762.
5. Degre, R. 1993. Selection and commercial cultivation of wine yeast and bacteria, p. 421-447. In G. H. Fleet (ed.), Wine microbiology and biotechnology. Harwood Academic Publishers, Chur, Switzerland.
6. European Economic Community. 1982. Methods of community analyses of wines. Regulation no. 1108/82 of the Commission April 21 1982. European Economic Community, Brussels, Belgium.
7. Eustace, R., and R. J. Thornton. 1987. Selective hybridization of wine yeasts for higher yields of glycerol. Can. J. Microbiol. 33:112-117.
8. Gardner, N., N. Rodrigue, and C. P. Champagne. 1993. Combined effects of sulfites, temperature, and agitation time on production of glycerol in grape juice by Saccharomyces cerevisiae. Appl. Environ. Microbiol. 59:2022-2028.
9. Giudici, P. 1990. La produzione di glicerolo come carattere di selezione dei lieviti da vino. Ind. Bev. 19:507-510.
10. Heard, G. M., and G. H. Fleet. 1985. Growth of natural yeast flora during the fermentation of inoculated wines. Appl. Environ. Microbiol. 50:727-728.
11. Heard, G. M., and G. H. Fleet. 1986. Occurrence and growth of yeast species during the fermentation of some Australian wines. Food Technol. Aust. 68:22-25.
12. Kreger van Rij, N. J. W. (ed.). 1984. The yeasts: a taxonomic study. Elsevier Science Publishers B.V., Amsterdam.
13. Mora, J., J. I. Barbas, and A. Mutet. 1990. Growth of yeast species during the fermentation of musts inoculated with Kluyveromyces thermotolerans and Saccharomyces cerevisiae. Am. J. Enol. Vitic. 41:156-159.
14. Mühlberger, F. H., and H. Grohmann. 1962. Über des Glyzerin in Traubenmosten und Weinen. Dtsch Lebensm. Rundsch. 58:65-69.
15. Noble, A. C., and G. F. Bursick. 1984. The contribution of glycerol to perceived viscosity and sweetness in white wine. Am. J. Enol. Vitic. 35:110-112.
16. Ough, C. S., D. Fong, and M. A. Amerine. 1972. Glycerol in wine: determination and some factors affecting. Am. J. Enol. Vitic. 23:1-5.
17. Radler, F., and H. Schutz. 1982. Glycerol production of various strains of Saccharomyces. Am. J. Enol. Vitic. 33:36-40.
18. Rankine, B. C., and D. A. Bridson. 1971. Glycerol in Australian wines and factors influencing its formation. Am. J. Enol. Vitic. 22:6-12.
19. Ravji, R. G., S. B. Rodriguez, and R. J. Thornton. 1988. Glycerol production by common grape moulds. Am. J. Enol. Vitic. 39:77-82.
20. Ribéreau-Gayon, J., E. Peynaud, P. Sudaud, and P. Ribéreau-Gayon. 1972. Traité d'oenologie. Science et technique du vin, vol. 1, p. 340. Dunod, Paris.
21. Rosini, G., and M. Ciani. 1992. The fermentation behaviour of some non-Saccharomyces yeasts, abstr. A-20, p. 141. In Abstracts of the 8th International Symposium on Yeasts.
22. Rosini, G., F. Federici, and A. Martini. 1982. Yeast flora of grape berries during ripening. Microb. Ecol. 8:83-89.