The influence of some commercial Saccharomyces cerevisiae strains on the quality of Chardonnay wines

Food Technology and Biotechnology

Volumn 41, Issue 1, 2003, Pages 77-81

  Herjavec, Stanka ^a   Podgorski, Vesna ^b   Redžepović, Sulejman ^a   Mirošević, Nikola ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b BADEL   (Croatia)

Author keywords

S. cerevisiae; Sensory properties; Volatile compounds; Wine

Indexed keywords

CHARDONNAY WINES;

FERMENTATION; MICROORGANISMS; STRAIN;

WINE;

SACCHAROMYCES CEREVISIAE;

EID: 0037243031     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

1. M. J. Cabrera, J. Moreno, J. M. Ortega, M. Medina, Am. J. Enol. Vitic. 39 (1988) 283 - 287.
2. L. Lurton, G. Snakkers, C. Roulland, B. Galy, J. Sci. Food Agric. 67 (1995) 485-491.
3. E. Soufleros, A. Bertrand, Conn. Vigne et Vin. 13 (1979) 181-198.
4. A. Houtman, C. Marais, C. S. Du Plesssis, S. A. J. Enol. Viticult. 1 (1980) 27-33.
5. P. Guidici, P. Romano, C. Zambonelli, Can. J. Microbiol. 36 (1990) 61-63.
6. C. Zambonelli, P. Guidici, V. Tini, L. Grazy, A. Caridi, L. Castellari, Vignevini, 6 (1994) 3.
7. C. Zambonelli, Microbiologia e biotecnologia dei vini. Edagricole, Bologna (1998)
8. P. Romano, E. Monteleone, M. Paraggo, R. Marchese, G. Caporale, A. Carlucci, Food. Technol. Biotechnol. 36 (1998) 69-74.
9. C. Lema, C. Garcia-Jares, J. Orriols, L. Angulo, Am. J. Enol. Vitic. 47 (1996) 206-216.
10. S. Orlić, MSc Thesis, University of Zagreb (2001).
11. M. A. Amerine, B. E. Roessler: Wine, Their Sensory Evaluation, W. H. Freeman Company, San Francisco (1976).
12. K. Curschmann, Dtsch. Weinbau, 20 (1993) 21-24.
13. L. Paronetto: Zbornik Simpozij enologa Jugoslavije, Opatija (1989).
14. A. Rapp, G. Versini, Vitic. Enol. Sci. 51 (1996) 193-203.
15. P. Tupajić, S. Herjavec, I. Alpeza, J. Marić: Višji alkoholi in njihov delež v nekaterih vina kontroliranega porekla kontinentalne Hrvaške. In: 1. Slovenski vinogradniško vinarski kongres, Zbornik radova (1996) 215-220.
16. K. Wagner, A. Rapp, Dtsch. Lebens. Rundsch. 8 (1999),
17. W. R. Sponholz, H. H. Ditrich, Wein. Wiss. 29 (1974) 301-314.
18. A. Majdak, S. Herjavec, S. Orlić, S. Redžepović, N. Mirošević, Food Technol. Biotechnol. 40 (2002) 103-109.
19. P. Riberéau-Gayon, Y. Glories, A. Maujean, D. Dubordieau: The Chemistry of Wine Stabilisation and Treatments. In: Handbook of Etiology II, John Wiley & Sons, New York (1999).
20. T. Herraiz, G. Reglero, M. Herraiz, J. Pedro, M. Alvarez, M. D. Cabezudo, Am. J. Enol Vitic. 41 (1990) 313-318.
21. R. M. Soles, C. S. Ough, R. E. Kunkee, Am. J. Enol. Vitic. 33 (1982) 94-98.
22. A. Cavazza, M. S. Grando, Bollettino dell'Istituto di S. Michele all'Adige (1998) 22-25.
23. A. Majdak, MSc Thesis, University of Zagreb (2001).
24. L. Nykanen, Am. J. Enol. Vitic. 37 (1986) 84-96.
25. M.G. Lambrechts, I. S. Pretorius, S. A. J. Enol. Viticult. 21 (2000) 97-129.
26. C. S. Ough, T. H. Lee, Am. J. Enol. Vitic. 32 (1981) 125-127.
27. E. Peynaud: The Taste of Wine, John Wiley & Sons, Ltd, New York (1993).
28. S. Vila, J. M. Sablayrolles, R. Baumes, C. Bayanoves, P. Barre, Vitic. Enol. Sci. 53 (1998) 124-130.
29. C. M. Egli, W. D. Edinger, C. M. Mitrakul, T. Henick-Kling, J. Appl. Microbiol. 85 (1998) 779-789.
30. T. Henick-Kling, W. Edinger, P. Daniel, P. Monk, J. Appl. Microbiol. 84 (1998) 865-876.
31. Y. Margalit: The Concepts in Wine Chemistry, The Wine Appreciation Guild, San Francisco (1997).