in Certain Regio...TABLE 11.7 Distribution of Protease Activity in the Different Areas of a Healthy ...TABLE 11.8 Enzymatic Treatment of Crushed Grapes (Kadarka Variety, Hungary; Enzym...TABLE 11.9 Influence of Pectolytic Enzymes on Color Extraction in Red Winemaking ...TABLE 11.10 Liberation of Terpene Alcohols by Enzymatic Hydrolysis (Gewürztramine...11 Chapter 12TABLE 12.1 Influence of Different Parts of the Grape Cluster on Phenolic Compound...TABLE 12.2 Influence of Stems on Wine Composition (Ribéreau‐Gayon et al., 1976)...TABLE 12.3 Effect of Aeration by Pump‐overs on Fermentation Kinetics (Ribéreau‐Ga...TABLE 12.4 Influence of Pumping‐over on Color and Tannin Dissolution in Open Ferm...TABLE 12.5 Influence of Fermentation Temperature on Dissolution of Phenolic Compo...TABLE 12.6 Influence of Maceration Temperature on Dissolution of Phenolic Compoun...TABLE 12.7 Effect of “Hot Post‐fermentation Maceration” on Wine Composition...TABLE 12.8 Influence of Sulfiting Moldy Grapes on Phenolic Compounds of the Resul...TABLE 12.9 Influence of Alcohol on Extraction of Pomace Phenolic Compounds in a M...TABLE 12.10 Alcohol Loss as a Function of Maceration Time in an Open Tank (Ferré,...TABLE 12.11 Laccase Destruction (Expressed in Arbitrary Units) and Enzymatic Brow...TABLE 12.12 Composition of Free‐Run and Press Wine (Ribéreau‐Gayon et al., 1976)...TABLE 12.13 Analyses of Different Vintages of Red Wines from Medoc and Graves Vin...TABLE 12.14 Alcoholic and Malolactic Fermentations in Tank; Results Obtained in 1...TABLE 12.15 Analysis of a Wine Before and After Malolactic Fermentation (Ribéreau...TABLE 12.16 Effect of Bacteria Reactivation Conditions on Malolactic Fermentation...TABLE 12.17 Evolution of Anthocyanin Content and Color Intensity in a Heated and...TABLE 12.18 Changes in Composition of Cabernet Franc and Petit Verdot Grape Juic...TABLE 12.19 Free‐Run and Press Wine Analysis Comparing Traditional Winemaking wit...TABLE 12.20 Analytical Comparison of the Composition of Wines Having Undergone Ca...
12 Chapter 13TABLE 13.1 Development of B. cinerea on the Grape Berry and Laccase Activity of J...TABLE 13.2 Average Sauvignon and Semillon Must Composition at Harvest in Represen...TABLE 13.3 Maturation Characteristics of 1993 Bordeaux Sauvignon Blanc on Sandy‐G...TABLE 13.4 Evolution of Must Turbidity During Whole‐Cluster Pressing of Sauvignon...TABLE 13.5 Evolution of Must Turbidity During Whole‐Cluster Pressing of Sauvignon...TABLE 13.6 Influence of Semillon Grape Ripening and Crushing on Concentrations (m...TABLE 13.7 Influence of Pre‐fermentation Maceration (18 hours at 20°C) on Total M...TABLE 13.8 Influence of Pre‐fermentation Maceration (10 hours at 20°C) Under Prac...TABLE 13.9 Influence of Pre‐fermentation Maceration on Total Polysaccharide Conce...TABLE 13.10 Suspended Solids Composition (%) (Alexandre et al., 1994)TABLE 13.11 Total Fatty Acid Composition of Suspended Solids (%) (Alexandre et a...TABLE 13.12 Influence of Must Clarification on C6 Alcohol Concentrations (Hexanol...TABLE 13.13 Influence of Must Turbidity on Concentration of Heavy Sulfur‐Containi...TABLE 13.14 Influence of the Colloidal Composition of Muscadelle Must Clarified U...TABLE 13.15 Influence of the Amount of Colloidal Haze on Fatty Acid Adsorption (m...TABLE 13.16 Influence of Must Turbidity on Volatile Acidity in Wines (g/l H2SO4) ...TABLE 13.17 Evolution of the Pinking Sensitivity Index in the Same Wine Aged on t...TABLE 13.18 Influence of Oak Origin (Allier, Limousin) and Toasting Intensity a o...
13 Chapter 14TABLE 14.1 Comparison of the Composition of Rosé and Red WinesTABLE 14.2 Example of Hydroxycinnamic Acid, Anthocyanin and Tannin Concentrations...TABLE 14.3 Comparison of Different Rosé Wines Made from the Same Grapes (Sudraud ...TABLE 14.4 Effect of Pressing Temperature (Cryoextraction) on the Volume and Pote...TABLE 14.5 Improvement of Sauternes Must Quality in 1985 by Using Cryoextraction ...TABLE 14.6 Physicochemical Characteristics of Champagne Must (Valade and Blanck, ...TABLE 14.7 Sugar Content of the Tirage Liqueur According to the Pressure Required...TABLE 14.8 Comparison of Wine Composition Before and After Second Fermentation (1...TABLE 14.9 Average Amino Acid Content of Base Wines Made from Different Champagne...TABLE 14.10 Analytical Characteristics of French Fortified Wines (VDN) (Brugirard...
List of Illustrations
1 Chapter 1FIGURE 1.1 A yeast cell (Gaillardin and Heslot, 1987).FIGURE 1.2 The four types of glucosylation of cell wall yeast mannoproteins ...FIGURE 1.3 Scanning electron microscope photograph of proliferating S. cerev...FIGURE 1.4 Cellular organization of the cell wall of S. cerevisiae.FIGURE 1.5 Yeast membrane phospholipids.FIGURE 1.6 Diagram of a membrane lipid bilayer. The integral proteins (a) ar...FIGURE 1.7 Principal yeast membrane sterols.FIGURE 1.8 Molecular models representing the three‐dimensional structure of ...FIGURE 1.9 Evolution of glucose transport system activity of S. cerevisiae f...FIGURE 1.10 The yeast nucleus (Williamson, 1991).FIGURE 1.11 Saccharomyces cerevisiae cell cycle (vegetative reproduction) (T...FIGURE 1.12 Scanning electron microscope photograph of S. cerevisiae cells k...FIGURE 1.13 Meiosis in S. cerevisiae (Tuite and Oliver, 1991). (a) Cell befo...FIGURE 1.14 Reproduction cycle of a heterothallic yeast strain. a, α: s...FIGURE 1.15 Mating type interconversion model of haploid yeast cells in a ho...FIGURE 1.16 Genome renewal of a homozygote yeast strain for the HO gene of h...FIGURE 1.17 Identification of the K2 killer phenotype in S. cerevisiae. The ...FIGURE 1.18 Yeast growth and survival curves in a grape juice medium contain...FIGURE 1.19 Observation of two winemaking yeast species having an apiculate ...FIGURE 1.20 Binary fission of S. pombe.FIGURE 1.21 Principle of the polymerization chain reaction (PCR).FIGURE 1.22 Mode of action of DNA polymerase.FIGURE 1.23 Recognition site and cutting mode of an EcoR1 restriction endonu...FIGURE 1.24 Identification principles for the S. cerevisiae and S. uvarum sp...FIGURE 1.25 Electrophoresis in agarose gel (1.8%) of (a) EcoR1 and (b) Pst1 ...FIGURE 1.26 Restriction profile by EcoR5 of mtDNA of different strains of S....FIGURE 1.27 CHEF pulsed‐field electrophoresis device (contour clamped electr...FIGURE 1.28 Mechanism of DNA molecule separation by pulsed‐field electrophor...FIGURE 1.29 Example of electrophoretic (pulsed field) profile of S. cerevisi...FIGURE 1.30 Principle of identification of S. cerevisiae strains by PCR asso...FIGURE 1.31 Electrophoresis in agarose
