Código de buenas prácticas vitivinícolas ecológicas - Infowine

composition. Am. J. Enol. Vitic., 2002, 53, 1, 14-18.
Pripis-Nicolau, L., de Revel, G., Bertrand, A. & Lonvaud-Funel, A. (2004). Methionine catabolism and production of volatile sulphur
compounds by Oenococcus oeni. Journal of Applied Microbiology 2004, 96, 1176-1184
Rapp, A. & Versini, G. (1996) Influence of nitrogen compounds in grapes on aroma compounds of wines. Vitic. Enol. Sci. 51 (3),
193-203
Rauhut, D. (2003) Impact of volatile sulphur compounds on wine quality. In: Sulphur Transport and Assimilation in Plants. Edited
by Davidian, J.-C., Grill, D., De Kok, L. J., Stulen, I., Hawkesford, M. J., Schnug, E. and Rennenberg, H., Backhuys Publishers,
Leiden, Netherlands, 121-131
Rauhut, D., Gawron-Scibek, M. Beisert, B., Kondzior, M., Schwarz, R., Kürbel, H., Krieger, S. (2004b). Impact of S-containing
amino acids and glutathione on growth of Oenococcus oeni and malolactic fermentation. Proceedings XVIes ENTRETIENS
SCIENTIFIQUES LALLEMAND, 4-5 May 2004, Porto, 33-38
Rauhut, D. & Kürbel, H. (1996): Identification of wine aroma defects caused by sulphur-containing metabolites of yeasts. In:
Oenologie 95, 5 e Symposium International d’Oenologie (Proceedings), Bordeaux-Lac, 15 to 17 June 1995, Coordonnateur
Lonvaud-Funel, A., Technique & Documentation: Londres, Paris, New York, 515-519
Rauhut, D., Kürbel, H. and Großmann, M. (1995) Influences of yeast strain and assimilable nitrogen on the formation
of undesirable volatile sulphur compounds during fermentation. Proceedings of the SASEV International
Congress 8.- 10. Nov. 1995, Cape Town, South Africa, 9-12
Rauhut, D.; Kürbel, H.; Ellwanger, S.; Löhnertz, O.; Großmann, M. (1999 b) Influence of yeast strain, assimilable nitrogen, fermentation
temperature and sulphur residues on the occurrence of volatile sulphur compounds during and after fermentation.
Tagungsband Oenologie 99, 6e Symposium International d’Oenologie, Bordeaux/Frankreich, 10-12.06.99, 305-308
Rauhut, D.; Shefford, P. G., Roll, C., Kürbel, H., Löhnertz, O. (2003a). Effect of diverse oenological methods to avoid occurrence
of atypical aging and related off-flavours in wine. 7th International Symposium of Oenology, Coordinateurs: Lonvaud-Funel, A.,
de Revel, G., Darriet, P., Editions Tec & Doc 11, rue Lavoisier, Londres, Paris, New York, ISBN 2-7430-0649-8, 376-379
Ribérau-Gayon, P.; Dubourdien, D.; Donècke, B. (2000) Handbock of Enology Vol. 1 – The Microbiology of wine and vinifications.
John Willey & Sons Ltd, England
Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. (2006) Handbook of Enology, Volume 2, John Wiley & Sons Ltd,
England
Romano, P. & Suzzi, G. (1993) Sulphur dioxide and wine microorganisms. In: Wine microbiology & biotechnology, edited by
Graham H. Fleet, Harwood Academic Publishers GmbH, Chur Switzerland, 373-393
Russeau, J. & L. Blateyron. (2002). Ochratoxine A dans les vins: pas de solution curative sur vin, priorité à la maitrise sanitaire
au vignoble. Revue des OEnologues 104:14-16).
Sablayrolles, J. M. (1996) Sluggish and stuck fermentations. Effectiveness of Ammonium-Nitrogen and oxygen additions. Vitic.
Enol. Sci. 51 (3), 147-151
Salmon, J. M. (1996) Sluggish and stuck fermentations: Some actual trends on their physiological basis. Vitic. Enol. Sci. 51 (3),
137-140
Schopfer, J. F. 326 (1976).Development of SO2 during alcoholic fermentation and the technical possibilities of reducing the SO2
content of wine. Bull. O.I.V. 542-543:313-
Schopfer, J.-F., & J. Aerny. (1985). Le role de l’anhydride sulphureux en vinification. Bull. O.I.V. 652-653:514-542).
Schmitt, A.; Köhler, H.; Miltenberger, R.; Curschmann, K. (1986) Versuche zum reduzierten Einsatz bzw. zum Verzicht von SO2
bei der Weinbereitung (Teil 1 &2) Der Deutsche Weinbau 31/32 pg 1504-1506; 1534-1538
Steidl R. (2004) Schönung und Stabilisierung – Winzerpraxis Ulmer Verlag Stuttgart
Suzzi, G. & Romano, P. (1982) Induced changes by SO 2 on the populaton of Saccharomyces as agents of the natural fermentation
of musts. Vini d’Italia, 24, 138-145
Suzzi, G. & Romano, P. (1982) Induced changes by SO 2 on the populaton of Saccharomyces as agents of the natural fermentation
of musts. Vini d’Italia, 24, 138-145
Suzzi, G., Romano, P. & Zamponelli, C. (1985) Saccharomyces strain selection in minimising SO 2 requirement during vinification.
American Journal of Enology and Viticulture, 36, 199-202
Tat L., Battistutta F., Comuzzo P., Zironi R. (2004). Role des différents copeaux de bois de chene dans la libération de composés
non volatils en solution modèle. Bull. O.I.V., 2004, 877-878, 276-299.
Tominaga, T., Murat, M.-L. & Dubourdieu, D. (1998 a) Development of a method for analyzing the volatile thiols involved in the
characteristic aroma of wines made from Vitis vinifera L. Cv. Sauvignon blanc. J. agric. Food Chem., 46, 1044-1048
Trioli, G. (1996). Effect of Fermaid addition to white grape juice on the behavior of several commercial yeast strains. Vitic. Enol.
Sci. 51 (3), 204-209
Troost, G. (1980) Technologie des Weines – Handbuch der Getränketechnologie, Ulmer Verlag Stuttgart
Usseglio-Tomasset, L. (1985).Les technologies de vinification permettant de diminuer les doses de SO 2 . Bull. O.I.V. 652-
653:606-616
Vaimakis, V. & Roussis, I. G.(1996). Must oxygenation together with glutathione addition in the oxidation of white wine. Food
Chemistry 57 (3), 419-421
Valouyko, G. G., N. M. Palvenko, & S. T. Ogorodnik. (1985).Les technologies de vinification permettant de diminuer les doses
de SO 2 . Bull. O.I.V. 652-653:637-644
Viana Márquez Gómez, J., & M. F. Da Silva Babo. (1985). Les technologies de vinification permettant de diminuer les doses de
SO 2 . Bull. O.I.V. 652-653:624-636
165