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

• LICKER J.L., ACREE T. E., HENICK-KLING T. (1997). What is "Brett"(Brettanomyces) Flavor? A Preliminary Investigation. Chemistry of Wine Flavor, 714, 96-115.• LIAO H., CAI Y., HASLAM E. (1992). Polyphenol interactions. Anthocyanins: Copigmentationand colour changes in red wines. Journal of the science of food andagriculture, 22, 299-305.• LOPEZ-TOLEDANO A., MAYEN M., MERIDA J., MEDINA M. (2004).Optimization of the operating conditions for color correction in white wines based on theuse of yeast as fining Agent. Journal of food science, 69, 599-603.M• MACHEIX J. J., SAPIS J. C., FLEURIET A. (1991). Phenolic compounds andpolyphenoloxidase in relation to browning in grapes and wines. CRC critical reviews infood science and nutrition, 30, 441-486.• MALFEITO-FERREIRA M., RODRIGUES N., LOUREIRO V. (2001). The influenceof oxygen on the ‘‘horse sweat taint’’ in red wines. Italian food and beverage technology,24, 34–38.• MANTZAVINOS D., HELLENBRAND R., LIVINGSTON A.G., METCALFE I.S.(1996). Catalytic wet oxidation of p-coumaric acid partial oxidation intermediates, reactionpathways and catalyst leaching. Applied catalysis B: Environmental, 7, 379-396.• MARTENS H., ISERENTANT D., VERACHTERT H. (1997). Microbiological aspectsof a mixed yeast-bacterial fermentation in the production of special Belgian acidic ale.Journal of the institute of brewing, 103, 85-91.• MARTORELL N., MARTI M.P., MESTRES M., BUSTO O., GUASCH J. (2002).Determination of 4-ethylguaiacol and 4-éthylphénol in red wines using headspace-solidphasemicroextraction-gas chromatography. Journal of chromatography A, 975, 349-354.• MATEJICEK D., MIKES O., KLEJDUS, B., STERBOVA D., KUBAN V. (2005).Changes in contents of phenolic compounds during maturing of barrique red wines. Foodchemistry, 90, 791–800.• MAYER A.M. (1987). Polyphenol oxydases in plants. Recent progress. Phytochemistry,26, 11-20.188