Wines & Vines

August 2013 Closures Issue

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GRAPEGROWING charides by yeast and the influence of polysaccharides on colour stability and wine astringency." Aust. J. Grape Wine Res. 7: 153–159. 6. Fernandez, O., O. Martinez, O. Hermandez, Z. Guadalupe and B. Ayestaran. 2011 "Effect of presence of lysated lees on polysaccharides, color and main phenolic compounds of red wine during barrel aging." Food Research Intern. 44: 84–91. 7. Ferrari, G., and M. Feuillat. 1988 "Holding white Burgundy wines on their lees. 1. Nitrogenous compounds, fatty acids and sensory analysis of wines." Vitis, 27: 183 –197. 8. Feuillat, M., D. Peyron and J.L. Berger. 1987 "Influence de la microfiltration tangentielle des vins sur leur composition physicochimique et leurs caractères sensoriels." Bull. OIV 60: 227–244. 9. Feuillat, M., and C. Charpentier. 1998 "Les mannoprotéines de levures: Un adjuvant oenologique possible." Bull. OIV 71 (813-814): 929–940. 10.Feuillat, M. 2003 "Yeast macromolecules: Origin, composition, and enological interest." Am. J. Enol. & Vitic. 54: 211–213. 11.Gawel, R., P. Dumain, L. Francis, E.J. Waters, H. Herderick and I.S. Pretorius. 2008 "Coarseness in white wines." Aust. & NZ Wine Industry J. Vol. 23. (3) 19–22. 12. Guilloux-Benatier, M., J. Guerreau and M. Feuillat. 1995 "Influence of initial colloid content on yeast macromolecule NEW Practical Winery Library! Single-subject articles on a wide range of topics From the archives of Practical Winery & Vineyard FREE to all current subscribers! Just log in with your email address. PracticalWineryLibrary.com 80 p r acti c al w i ne ry & v i ne yard AU G U ST 20 13 production and on the metabolism of wine microorganisms." Am. J. Enol. & Vitic. 46: 486–492. 13. Guilloux-Benatier, M., D. Chassagne, H. Alexandre, C. Charpentier and M. Feuillat. 2001 "Influence de I'autolyse des levures après fermentation sur le développement de Brettanomyces/ Dekkera dans le vin." J. Int. Sci. Vigne Vin 35 (3): 157–164. 14.Lubbers, S., B. Leger, C. Charpentier and M. Feuillat. 1993 "Effet colloideprotecteur d'extraits de parois de levures sur la stabilité tartrique d'une solution hydro-alcoolique modèle." J. Int. Sci. Vigne Vin 27 (1): 13–22. 15.Lubbers, S., A. Voilley, M. Feuillat and C. Charpentier. 1994 "Influence of mannoproteins from yeast on the aroma intensity of a model wine." Lebensm.Wiss. Technol. 27: 108–114. 16.Moine-Ledoux, V. 1996 "Recherches sur le rôle des mannoprotéines de levure vis-à-vis de la stabilisation protique et tartrique des vins." Thèse de Doctorat, Université Bordeaux II. 17.Moine-Ledoux, V., and D. Dubourdieu. 2002 "Des mannoprotéines de levures vis-à-vis de la stabilisation tartrique des vins." Bull. OIV 75 (857–858): 471–482. 18.Myers, T.E. and V.L. Singleton. 1978 "The non-flavonoid phenolic fraction of wine and its analysis." Am. J. Enol. & Vitic. 30: 98–102. 19.Noble, A.C., C.R. Strauss, P.J. Williams and B. Wilson. 1988 "Contribution of terpene glycosides to bitterness in Muscat wine." Am. J. Enol. & Vitic. 39: 129–131. 20.Perez-Serradilla, J.A., and M.D. Luque de Castro. 2008 "Role of lees in wine production: A review." Food Chemistry, 111: 447–456. 21.Post, W., and L. Adams. 1987 "Effects of yeast contact and storage time on volatile components of wine." Mitt. Klostern. 37: 54–56. 22.Ribéreau-Gayon, P, Y. Glories, A. Maujean and D. Dubourdieu. 2000 Handbook of Enology. The Chemistry of Wine Stabilization and Treatments. John Wiley and Sons. New York, NY. 23.Saucier, C. 1997 Les tannins du vin: Etude de leur stabilite colloidale. Thesis, University of Bordeaux. 24.Smith C. 2010. "What is vine balance?" Wineries Unlimited presentation. Richmond, VA March 2010. 25.Stuckey, W., P. Iland, P.A. Henschke and R. Gawel. 1991 "The effect of lees contact time on Chardonnay wine composition." Proceedings of the Intern. Sym. on Nitrogen in Grapes and Wines. 26.Waters, E.J., P. Pellerin and J.M Brillouet. 1994 "A Saccharomyces mannoprotein that protects wine from protein haze." Carbohydr. Polym. 23: 185–191.

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