Wines & Vines

June 2015 Enology & Viticulture Issue

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56 P R A C T I C A L W I N E R Y & V I N E YA R D June 2015 W I N E M A K I N G 15. MacMahon, H., B.W. Zoecklein, K. Fugelsang and Y. Jasinski. 1999 "Quantification of gly- cosidase activities in selected yeast and lactic acid bacteria." J. Ind. Micriobiol. Biotechnol. 23:198–203. 16. Mansfield, A.K., B.W. Zoecklein and R. Whiton. 2002 "Quantification of glycosidase activity in selected strains of Brettanomyces bruxellensis and Oenococcus oeni. Am. J. Enol. Vit. 53: 303–307. 17. Remize, F., Y. Augagneur, M. Guilloux-Benatier and J. Guzzo. 2005 "Effect of nitrogen limita- tion and nature of the feed upon Oenococcus oeni metabolism and extracellular protein production." J. Appl. Microbiol. 98: 652–661. 18. Remize, F, A. Gaudin, Y. Kong, J. Guzzo, H. Alexandre, S. Krieger and M. Guilloux- Benatier. 2006 "Oenococcus oeni preference for peptides: qualitative and quantitative analy- sis of nitrogen assimilation." Arch. Microbiol. 185: 459–469. 19. Renouf, V. 2013 La fermentation malolactique dans les vins: mécanismes et applications pratiques. Tec & Doc, Lavoisier Ed., Paris. 20. Ritt, J-F., M. Guilloux-Benatier, J. Guzzo, H. Alexandre and F. Remize. 2008 "Oligopeptide assimilation and transport by Oenococcus oeni." J. Appl. Microbiol. 104: 573–580. 21. Terrade, N., and R. Mira de Orduña. 2009 "Determination of the essential nutrient require- ments of wine-related bacteria from the genera Oenococcus and Lactobacillus. Int. J. of Food Microbiol. 113 (1-2): 8–13. 22. Wibowo, D., E.R. Eschenbruch, C.R. Davis, G.H. Fleet and T.H. Lee. 1985 "Occurrence and growth of lactic acid bacteria in wine. A review." Am. J. Enol. Vitic. 36 (4): 302–313. of Plant Analysis, New Series, Vol. 6. H.F. Linskens, and J.F. Jackson, eds. Springer-Verlag: 276–316. 11. Konings, W.N. 2002 "The cell membrane and the struggle for life of lactic acid bacteria." Antonie Van Leeuwenhoek. 82: 3–27. 12. Krieger, S. 2012 Sculpting the Aromatic Profile of Wines through Diacetyl Management. Winemaking Update. Lallemand. 13. Kunji, E.R., E.J. Smid, R. Plapp, B. Poolman and W.N. Konings. 1993 "Di-tripeptides and oligopeptides are taken up via distinct transport mechanisms in Lactococcus lactis." J. Bacteriol. 175: 2052-2059. 14. Lafon-Lafourcade, S. 1983 "Wine and brandy." In Biotechnology. Vol. 5. H. J. Rehm, and G.Reed (eds). Verlag Chemie, Weinheim: 81–163. 7. Grimaldi, A., H. McLean and V. Jiranek. 2000 "Identification and partial characterization of glycosidic activities of commercial strains of the lactic acid bacteria Oenococcus oeni." Am. J. Enol. Vitic. 51: 362-–369. 8. Guilloux-Benatier, M., H.S. Son, S. Bouhier and M. Feuillat. 1993 'Activités enzymatiques : glycosidases et peptidase chez Leuconostoc oenos au cours de la croissance bactérienne. Influence des macromolécules de levures.' Vitis. 32:51–57. 9. Guilloux-Benatier, M., O. Pageault, A. Man and M. Feuillat. 2000 "Lysis of yeast cells by Oenococcus oeni enzymes." J. Ind. Microbiol. Biotechnol. 25: 193–195. 10. Henick-Kling, T. 1988 "Yeast and bacterial control in winemaking." In Modern Methods What's the point if all your work trying to make that perfect bottle of wine lacks the perfect color? ATP Zymo is an enzyme that will ensure that the aromatics, color and balance of your wine turns out exactly the way you want. FOR MORE INFORMATION, CONTACT ATP AT (707) 836-6840, AT (805) 237-1233 OR ONLINE AT WWW:AMERICANTARTARIC.COM Perfect. Near perfect. Alpha Alpha + nutrient nutrient nutrient A Alpha + Beta Op 'ML Blanc Beta + A Beta + Op 'ML Blanc PN4 PN4 + A PN4 + Op 'ML Blanc Dura on of MLF 28 16 6 28 21 7 30 7 6 0 5 10 15 20 25 30 35 Days Dura on of malolac c fermenta on with three strains and two ac vators Figure 5. Impact of bacterial nutrient activators on duration of malolactic fermentation.

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