fragments ...FIGURE 1.32 Electrophoresis in agarose gel (1.8%) of amplified fragments ill...FIGURE 1.33 Determination of the detection threshold of a contaminating stra...FIGURE 1.34 Grape surface under scanning electron microscope, with detail of...FIGURE 1.35 Comparison of yeast species present at the start of alcoholic fe...FIGURE 1.36 Dynamics of total yeasts and non‐Saccharomyces yeasts during red...FIGURE 1.37 Breakdown of S. cerevisiae karyotypes during alcoholic fermentat...FIGURE 1.38 Breakdown of S. cerevisiae karyotypes in tank I of red grapes fr...FIGURE 1.39 Breakdown of karyotypes for 10 strains analyzed in tank I and ta...FIGURE 1.40 Breakdown of karyotypes of 10 strains analyzed in tanks I, II, a...2 Chapter 2FIGURE 2.1 Structure of adenosine triphosphate (ATP).FIGURE 2.2 Glycolysis and alcoholic fermentation pathway.FIGURE 2.3 (a) Structure of nicotinamide adenine dinucleotide in the oxidize...FIGURE 2.4 Structure of thiamine pyrophosphate (TPP).FIGURE 2.5 Glyceropyruvic fermentation pathway.FIGURE 2.6 Structure of coenzyme A. The reaction site is the terminal thiol ...FIGURE 2.7 Tricarboxylic acid or Krebs cycle. 1, citrate synthase; 2–3, acon...FIGURE 2.8 Structure of flavin adenine dinucleotide (FAD): (a) oxidized form...FIGURE 2.9 Oxidative phosphorylation during electron transport in the respir...FIGURE 2.10 Effect of thiamine addition on pyruvic acid production during al...FIGURE 2.11 Acetic acid formation pathways in yeasts. 1, pyruvate decarboxyl...FIGURE 2.12 Acetate production by strains of S. cerevisiae (V5) following de...FIGURE 2.13 Correlation between volatile acidity production and the maximum ...FIGURE 2.14 Effect of the yeast‐assimilable nitrogen content in must (with o...FIGURE 2.15 Effect of an alcohol‐induced precipitate of a botrytized grape m...FIGURE 2.16 Effect of the lipid fraction of grape solids on acetic acid prod...FIGURE 2.17 Acetoin, diacetyl, and 2,3‐butanediol formation by yeasts under ...FIGURE 2.18 Citramalic acid and dimethylglyceric acid.FIGURE 2.19 Decomposition of malic acid by yeasts during alcoholic fermentat...FIGURE 2.20 Incorporation of the ammonium ion in α‐ketoglutarate cataly...FIGURE 2.21 Amidation of glutamate into glutamine by glutamine synthetase (G...FIGURE 2.22 Pyridoxal phosphate (PLP) and pyridoxamine phosphate (PMP).FIGURE 2.23 General biosynthesis pathways of amino acids.FIGURE 2.24 Active amino acid transfer mechanisms in the yeast plasma membra...FIGURE 2.25 Oxidative deamination of an amino acid, catalyzed by a transamin...FIGURE 2.26 Mode of action of pyridoxal phosphate (PLP) in transamination re...FIGURE 2.27 Deamination of serine by a dehydratase.FIGURE 2.28 Formation of higher alcohols from amino acids (Ehrlich reactions...
3 Chapter 3FIGURE 3.1 Example of daily fermentation monitoring in two tanks (initial mu...FIGURE 3.2 Yeast growth cycle and fermentation kinetics of grape must contai...FIGURE 3.3 Yeast growth factors.FIGURE 3.4 Structure of some steroids and fatty acids playing a role in yeas...FIGURE 3.5 Influence of sterols on yeast survival during the death phase at ...FIGURE 3.6 Evolution of S. cerevisiae population in fermenting media contain...FIGURE 3.7 Influence of temperature on fermentation speed and limit (S0 = in...FIGURE 3.8 Effect of different microbial phenomena during primary and second...
4 Chapter 4FIGURE 4.1 Lactic acid bacteria isolated in wine under a scanning electron m...FIGURE 4.2 Polysaccharide chain of bacterium peptidoglycan.FIGURE 4.3 Structure diagram of the peptidoglycan of O. oeni bacteria.FIGURE 4.4 Chemical formulae of some membrane phospholipids.FIGURE 4.5 Formula of a glycolipid.FIGURE 4.6 Biochemical substrate assimilation profiles (API 50 CHL gallery) ...FIGURE 4.7 Schematic diagram of the general principle for the identification...FIGURE 4.8 Specific lactic acid bacteria population counts by hybridization ...
5 Chapter 5FIGURE 5.1 Metabolic pathway of glucose fermentation by homolactic bacteria....FIGURE 5.2 Metabolic pathway of glucose fermentation by heterolactic bacteri...FIGURE 5.3 Pentose fermentation pathway by lactic acid bacteria.FIGURE 5.4 Equation of the malolactic reaction.FIGURE 5.5 Metabolic pathway for citric acid degradation by lactic acid bact...FIGURE 5.6 Tartaric acid metabolism by lactic acid bacteria (Radler and Yann...FIGURE 5.7 Glycerol degradation pathways by lactic acid bacteria.FIGURE 5.8 Histidine decarboxylation reaction.FIGURE 5.9 Arginine degradation mechanism by O. oeni.
6 Chapter 6FIGURE 6.1 Evolution of lactic acid bacteria population during winemaking.FIGURE 6.2 Influence of molecular SO2 concentration on lactic acid bacteria ...FIGURE 6.3 Evolution of different compound concentrations during fermentatio...FIGURE 6.4 Evolution of yeast and lactic acid bacteria (O. oeni) populations...FIGURE 6.5 Effect of lactic acid bacteria on the evolution of the yeast popu...FIGURE 6.6 Effect of must pH on the evolution of lactic acid bacteria popula...FIGURE 6.7 Electron microscope photograph of O. oeni phages. FIGURE 6.8 Evolution of phage and lactic acid bacteria populations during ma...
7 Chapter 7FIGURE 7.1 Products of incomplete oxidation of glucose.FIGURE 7.2 Degradation of glucose by acetic acid bacteria (hexose monophosph...
8 Chapter 8FIGURE 8.1 Sulfur dioxide binding curves as a function of the chemical disso...FIGURE 8.2 The different states of sulfur dioxide in wine (Ribéreau‐Gayon et...FIGURE 8.3 Sulfur dioxide binding curves for various compounds at a concentr...FIGURE 8.4 Formation of
