161 related articles for article (PubMed ID: 12537452)
1. Comparison of components released by fermented or active dried yeasts after aging on lees in a model wine.
Guilloux-Benatier M; Chassagne D
J Agric Food Chem; 2003 Jan; 51(3):746-51. PubMed ID: 12537452
[TBL] [Abstract][Full Text] [Related]
2. Yeast adapted to wine: nitrogen compounds released during induced autolysis in a model wine.
Perrot L; Charpentier M; Charpentier C; Feuillat M; Chassagne D
J Ind Microbiol Biotechnol; 2002 Sep; 29(3):134-9. PubMed ID: 12242635
[TBL] [Abstract][Full Text] [Related]
3. Impact of oxygen consumption by yeast lees on the autolysis phenomenon during simulation of wine aging on lees.
Fornairon-Bonnefond C; Salmon JM
J Agric Food Chem; 2003 Apr; 51(9):2584-90. PubMed ID: 12696941
[TBL] [Abstract][Full Text] [Related]
4. Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method.
Martínez-Rodríguez AJ; Carrascosa AV; Martín-Alvarez PJ; Moreno-Arribas V; Polo MC
J Ind Microbiol Biotechnol; 2002 Dec; 29(6):314-22. PubMed ID: 12483471
[TBL] [Abstract][Full Text] [Related]
5. Enological functions of parietal yeast mannoproteins.
Caridi A
Antonie Van Leeuwenhoek; 2006; 89(3-4):417-22. PubMed ID: 16622788
[TBL] [Abstract][Full Text] [Related]
6. Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor.
Charpentier C; Aussenac J; Charpentier M; Prome JC; Duteurtre B; Feuillat M
J Agric Food Chem; 2005 Apr; 53(8):3000-7. PubMed ID: 15826051
[TBL] [Abstract][Full Text] [Related]
7. Effects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentation.
Guilloux-Benatier M; Remize F; Gal L; Guzzo J; Alexandre H
FEMS Microbiol Lett; 2006 Oct; 263(2):183-8. PubMed ID: 16978354
[TBL] [Abstract][Full Text] [Related]
8. Use of ATR-FTIR microspectroscopy to monitor autolysis of Saccharomyces cerevisiae cells in a base wine.
Cavagna M; Dell'Anna R; Monti F; Rossi F; Torriani S
J Agric Food Chem; 2010 Jan; 58(1):39-45. PubMed ID: 20050702
[TBL] [Abstract][Full Text] [Related]
9. Release of macromolecules by Saccharomyces cerevisiae during ageing of French flor sherry wine "Vin jaune".
Charpentier C; Dos Santos AM; Feuillat M
Int J Food Microbiol; 2004 Nov; 96(3):253-62. PubMed ID: 15454315
[TBL] [Abstract][Full Text] [Related]
10. Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration.
Pérez-Magariño S; Martínez-Lapuente L; Bueno-Herrera M; Ortega-Heras M; Guadalupe Z; Ayestarán B
J Agric Food Chem; 2015 Jun; 63(23):5670-81. PubMed ID: 26027899
[TBL] [Abstract][Full Text] [Related]
11. Genetic determinants of the release of mannoproteins of enological interest by Saccharomyces cerevisiae.
Gonzalez-Ramos D; Gonzalez R
J Agric Food Chem; 2006 Dec; 54(25):9411-6. PubMed ID: 17147426
[TBL] [Abstract][Full Text] [Related]
12. Study of beta-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity.
Fia G; Giovani G; Rosi I
J Appl Microbiol; 2005; 99(3):509-17. PubMed ID: 16108792
[TBL] [Abstract][Full Text] [Related]
13. Effect of nitrogen limitation and nature of the feed upon Oenococcus oeni metabolism and extracellular protein production.
Remize F; Augagneur Y; Guilloux-Benatier M; Guzzo J
J Appl Microbiol; 2005; 98(3):652-61. PubMed ID: 15715868
[TBL] [Abstract][Full Text] [Related]
14. Pulsed electric fields accelerate release of mannoproteins from Saccharomyces cerevisiae during aging on the lees of Chardonnay wine.
Martínez JM; Delso C; Maza MA; Álvarez I; Raso J
Food Res Int; 2019 Feb; 116():795-801. PubMed ID: 30717010
[TBL] [Abstract][Full Text] [Related]
15. Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions.
Alexandre H; Heintz D; Chassagne D; Guilloux-Benatier M; Charpentier C; Feuillat M
J Ind Microbiol Biotechnol; 2001 Apr; 26(4):235-40. PubMed ID: 11464273
[TBL] [Abstract][Full Text] [Related]
16. Role of specific components from commercial inactive dry yeast winemaking preparations on the growth of wine lactic acid bacteria.
Andújar-Ortiz I; Pozo-Bayón MA; García-Ruiz A; Moreno-Arribas MV
J Agric Food Chem; 2010 Jul; 58(14):8392-9. PubMed ID: 20578762
[TBL] [Abstract][Full Text] [Related]
17. Oenococcus oeni preference for peptides: qualitative and quantitative analysis of nitrogen assimilation.
Remize F; Gaudin A; Kong Y; Guzzo J; Alexandre H; Krieger S; Guilloux-Benatier M
Arch Microbiol; 2006 Jun; 185(6):459-69. PubMed ID: 16775752
[TBL] [Abstract][Full Text] [Related]
18. Effect of yeast mannoproteins and grape polysaccharides on the growth of wine lactic acid and acetic acid bacteria.
Diez L; Guadalupe Z; Ayestarán B; Ruiz-Larrea F
J Agric Food Chem; 2010 Jul; 58(13):7731-9. PubMed ID: 20553034
[TBL] [Abstract][Full Text] [Related]
19. Systematic identification of yeast proteins extracted into model wine during aging on the yeast lees.
Rowe JD; Harbertson JF; Osborne JP; Freitag M; Lim J; Bakalinsky AT
J Agric Food Chem; 2010 Feb; 58(4):2337-46. PubMed ID: 20108898
[TBL] [Abstract][Full Text] [Related]
20. Overexpression of csc1-1. A plausible strategy to obtain wine yeast strains undergoing accelerated autolysis.
Cebollero E; Martinez-Rodriguez A; Carrascosa AV; Gonzalez R
FEMS Microbiol Lett; 2005 May; 246(1):1-9. PubMed ID: 15869955
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
