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74 P R A C T I C A L W I N E R Y & V I N E YA R D August 2015 W I N E M A K I N G ing to achieve. It is crucial to understand how these compounds arise and how vintners can manage them effectively and efficiently. PWV Bibliography 1. Antonelli, A., L. Castellari, C. Zambonelli and A. Carnacini. 1999 "Yeast influence on volatile composition of wines." J. of Ag. & Food Chemistry, 47, 1139–1144. 2. Aragon, P., I. Atienza and M. Climent. 1998 "Influence of clarification, yeast type and fermentation temperature on the organic acid and higher alcohols of malvasia and mascatel wines." Am. J. of Enol. & Vit., 49 (2), 211–219. 3. Boulton, R., V. Singleton, L. Bisson and R. Kunkee. 1996 Principles and Practices of Winemaking. Springer Science and Business Media inc. 4. Braulio, E., M. Martinez, X. Rubires, M. Yuste-Rojas and M. Torres. 2011."Applie wine microbiology." In Molecular Wine Microbiology (p. 349). Academic Press. 5. Chassagne, D., M. Guilloux-Benatier, H. Alexandre and A. Voilley. 2005 "Sorption of wine volatile phenols by yeast lees." Food Chemistry , 39– 44. 6. Chatonnet, P., D. Dubourdieu, J. Boidron and V. Lavigne. 1993 "Synthesis of volatile phenols by Saccharomyces cerevisiae in wines." J. of the Science of Food & Agric., 62, 191–202. 7. Garde-Cerdan, T., A. Zalacain, C. Lorenzo, J. Alonso and M. Salinas. 2008 "Molecularly imprinted polymer-assisted simple clean up of 2,4,6-trichloroanisole and ethylphenols from aged red wines." Am. J. of Enol. & Vit., 396–400. 8. Garret, R., and C. Grisham. 1999 Biochemistry. Saunders College Publishers. 9. Giduci, P., and C. Zaomonelli. 1993 "Increased production of n-propanol in wine by yeast strains having an impaired ability to form hydrogen sulphide." Am. J. of Enol. & Vit., 44 (1), 123–127. 10. Herraiz, T., G. Reglero, M. Harraiz, P. Alvarez and M. Cabezudo. 1990 "The influence of the yeast type of culture on the volatile composition of wines fermented without sulphur dioxide." Am. J. of Enol. & Vit., 41, 313– 318. 11. Jackson, R. 2008. Wine Science: Principles and Applications. Elsevier. 12. Klingshirn, L., J. Liu and J. Gallander. 1987 "Higher alcohol formation in wines as it relates to particle size profiles of juice insoluble solids." Am. J. of Enol. & Vit., 38 (3), 207–210. 13. LaGuerche, S., B. Daupin, M. Pons, D. Blancard and P. Darriet. 2006 "Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes." J. of Ag. & Food Chem., 54 (24), 9193–9200. 14. Larcher, R., C. Puecher, S. Rohregger, M. Malacarne and G. Nicolini. 2012 "4-eth- ylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose." Food Chem., 2126–2130. 15. Malfeito-Ferreira, M., P. Laureano, A. Barata, I. D'Antuono, H. Slender and V. Loureiro. 2004 "Effect of different barrique sanitation procedures on yeasts isolated from the inner layers of wood." Am. J. of Enol. & Vit., 55, 304A. 16. Margalit, Y. 2004 Concepts in Wine Chemistry (2nd ed.). (J. Crum, Ed.) The Wine Appreciation Guild. 17. Mateo, J., M. Jimenez, T.Huerta and A. Pastor. 1991 "Contribution of yeasts isolated from musts of monastrell grapes to the aroma of wine." Intrl. J. of Food Microbiology, 14, 153–160. 18. Pretorious, I., and M. Lambrechts. 2000 "Yeast and its importance to wine aroma: a review." S. African J. of Enol. & Vit., 21 (special issue), 97–129. 19. Renouf, V., P. Strehaino and A. Lonvaud- Funel. 2008 "Effectiveness of dimethyldicar- bonate to prevent Brettanomyces bruxellensis growth in wine." Food Control , 208–216. 20. Ribereau-Gayon, P., D. Dubourdieu, B. Doneche and A. Lonvaud. 2006 Handbook of Enology: The Microbiology of Wine & Vinifications (2nd ed.). John Wiley & Sons Ltd. 21. Salmon, J. and P. Barre. 1998 "Improvement of nitrogen asimilation and fermentation kinetics under enological conditions by depression of alternative nitrogen- assimilatory pathways in an industrial saccharomyces cerevisiae strain." Applied & Environmental Microbiology, 64 (10), 3831–3837. 22. Stefanini, M., U. Malossini and G. Versini. 2000 "Clonal selection through the study of agronomical and aroma variability in two Gewurztraminer populations." VII Interional Symposium on Grapevine Genetics and Breeding (pp. 747-–755). Acta Horticulturae. 23. Ugarte, P., E. Agosin, E. Bordeu and J. Villalobos. 2005 "Reduction of 4-ethylphenol and 4-ethylguaiacol concentration in red wines using reverse osmosis and adsorp- tion." Am. J. of Enol. & Vit., 30–36. 24. Webster, D., C. Edwards, S. Spayd, I. Peterson and B. Seymour. 1998 "Influence of vineyard nitrogen fertilization on the concen- tration of monoterpenes, higher alcohols and esters in aged Riesling wines." Am. J. of Enol. & Vit., 44(3), 275–284. 25. Zoecklein, B., K. Fugelsang, B. Gump and F. Nury. 1999 Wine Analysis and Production.: Kluwer Academic/Plenum Publishers. www.walterjelly.com 608.831.1405 whj wine print.indd 1 2/6/13 5:59:47 PM PracticalWineryLibrary.com Single-subject articles on a wide range of topics From the archives of Practical Winery & Vineyard PracticalWineryLibrary.com