Influence of a mixed culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the volatiles of a Muscat wine

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 1138-1143

  Garcia, A ^a   Carcel, C ^b   Dulau, L ^a   Samson, A ^c   Aguera, E ^c   Agosin, E ^d   Gunata Z ^e  

^a LALLEMAND SAS   (France)

^b Consejo Regulador de la Denominacion de Origen Utiel requena ^*  (Spain)

^c Institut National de la Recherche Agronomique   (France)

^d PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^e UNIV MONTPELLIER   (France)

Author keywords

Debaryomyces vanriji; Saccharomyces cerevisiae; Volatiles; Wine; glucosidase

Indexed keywords

DEBARYOMYCES; DEBARYOMYCES VANRIJI; DEBARYOMYCES VANRIJIAE; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0036263834     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09466.x     Document Type: Article

References (38)

1. L'aumento degli aromi nel vino mediante l'uso degli enzimi
2. Essai de mise en évidence de groupes d'activité Killer parmi 55 souches de Saccharomyces isolées des vins
3. Identification of damascenone in tomato volatiles
4. Synthesis of volatile phenols by Saccharomyces cerevisiae in wines
5. Glycosidase activities of three enological yeast strains during wine making. Effect on the terpenol content of Muscat wine
6. Les arômes des vins et leur défauts
7. Les arômes des vins et leur défauts
8. Rôle de la levure Saccharomyces cerevisiae dans l'hydrolyse enzymatique des hétérosides terpéniques du jus de raisin
9. Role of cinnamoyl esterase activities from enzyme preparations on the formation of volatile phenols during winemaking
10. Comparison of β-glucosidase activities in different Debaryomyces strains
11. Wine
12. Purification and characterization of the extracellular β-glucosidase produced by Candida wickerhamii
13. Brettanomyces and Dekkera: Implication in winemaking
14. Les causes, la prévention et le traitement des arrêts de la fermentation alcoolique
15. Purification and properties of the exocellular β-glucosidase of Candida molischiana (Zikes) Meyer and Yarror capable of hydrolyzing soluble cellodextrines
16. A very efficient β-glucosidase catalyst for the hydrolysis of flavor precursors of wines and fruit juices
17. Identification of character impact odorants of different white wine varieties
18. Etude écologique de la flore levurienne du Beaujolais: Les levures du Beaujolais, flore indigène et sélectionnée
19. The aroma of grapes: I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components
20. Stability of free and bound fractions of some aroma components of grape cv Muscat during the wine processing
21. Sequential enzymic hydrolysis of potentially aromatic glycosides from grape
22. Role of the enzymes in the use of the flavor potential from grape glycosides in winemaking
23. The enzyme system in a strain of Candida wickerhamii Meyer and Yarrow participating in the hydrolysis of cellodextrins
24. New development in wine microbiology
25. Enzymatic enhancement of the free monoterpenol content of a Portuguese wine from a single, native grape variety "Trajadura"
26. Characterization of β-glucosidase activity in yeasts of enological origin
27. Hydrolysis of grape glycosides by enological yeast β-glucosidases
28. Production, purification and characterization of a highly glucose-tolerant novel β-glucosidase from Candida peltata
29. L'importance des substances volatiles du vin. Formation et effet sur la qualité
30. Immobilized endo- β-glucosidase enriches flavor of wine and passion fruit juice
31. The use of non-Saccharomyces yeast in winemaking
32. Volatile constituents of apricot (Prunus armenica)
33. Evidence for the β-glucosidase activity and cellobiose fermentation by various Kloeckera strains
34. Purification and properties of a β-glucosidase of Hanseniaspora vinea Van der Walt with the view to its utilization in fruit aroma liberation
35. Analytical methods for monoterpene glycoside in grape and wine
36. Novel monoterpene disaccharide glycosides of Vitis vinifera grapes and wines
37. Glycoconjugated aroma compounds: Occurrence, role and biotechnological transformation