12.07.2015 Views

Bioconversion de l'acide p-coumarique par Brettanomyces ...

Bioconversion de l'acide p-coumarique par Brettanomyces ...

Bioconversion de l'acide p-coumarique par Brettanomyces ...

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

• BLONDIN B., GONDE P., RATOMAHENINA R., ARNAUD A., GALZY P. (1984).A study of Cynani<strong>de</strong>-insensitive respiration in the genus Dekkera and <strong>Brettanomyces</strong>.Microbiology immunology, 28, 637-644.• BLOOMFIELD D., HEATHERBELL D., POUR NIKFARDJAM M. (2003). Effect ofp-coumaric acid on the color in red wine. Mitteilungen klosterneuburg rebe und wein,obstbau und früchteverwertung, 53, 195-198.• BOBAK M., MARMOT M. (2003). Wine and heart disease: a statistical approach. In:Sandler M. and Pin<strong>de</strong>r R. Wine a scientific exploration. Taylor and francis. London, 92-107.• BOIDRON J.N., CHATONNET P., PONS M. (1988). Influence du bois sur certainessubstances odorantes <strong>de</strong>s vins. Connaissance <strong>de</strong> la vigne et du vin, 22, 275-294.• BONORA A., MARES D. (1982). A simple colorimetric method for <strong>de</strong>tecting cellviability in cultures of eukaryotic microorganisms. Current microbiology, 7, 217-222.• BOULTON R.V., SINGLETON L., BISSON R., KUNKE E. (1996). The maturationand ageing of wine. In: Principles and practices of winemaking. Chapman and Hall, Newyork. 382-426.• BOULTON R. (2001). The copigmentation of anthocyanins and its role in the color of redwine: A critical review. American journal of enology and viticulture, 52, 67-87.• BUDIC-LETO I., LOVRIC T. (2002). I<strong>de</strong>ntification of phenolic acids and changes intheir content during fermentation and ageing of white wines Posip and Rukatac. Foodtechnology and biotechnology, 40 (3) 221-225.• BUDIC-LETO I., LOVRIC T., VRHOVSEK U. (2003). Influence of differentmaceration techniques and ageing on proanthocyanidins and anthocyanins of red wine cv.Babic (Vitis vinifera L.). Food technology and biotechnology, 41, 299–303.C• CARIDI A., SIDARI R., SOLIERI L., CUFARI A., GIUDICI P. (2007). Wine colouradsorption phenotype: an inheritable quantative trait loci of yeasts. Journal of appliedmicrobiology, 103, 735-742.• CARTONI G.P., COCCIOLI F., PONTELLI L., QUATTRUCCI E. (1991).Se<strong>par</strong>ation and i<strong>de</strong>ntification of free phenolic acids in wines by high- performance liquidchromatography. Journal of chromatography A, 537, 93-99.179

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!