alcoholic fermentation
- You have accessRestricted accessGrape Solids: Lipid Composition and Role during Alcoholic Fermentation under Enological ConditionsErick Casalta, Jean-Michel Salmon, Christian Picou, Jean-Marie SablayrollesAm J Enol Vitic. 2019 70: 147-154 ; DOI: 10.5344/ajev.2018.18049Erick Casalta1INRA, UMR Sciences Pour l’OEnologie, 2 Place Viala, F34060 Montpellier, FranceJean-Michel Salmon2INRA, UE Pech Rouge Domaine de Pech-Rouge, F11430 Gruissan, FranceChristian Picou1INRA, UMR Sciences Pour l’OEnologie, 2 Place Viala, F34060 Montpellier, FranceJean-Marie Sablayrolles1INRA, UMR Sciences Pour l’OEnologie, 2 Place Viala, F34060 Montpellier, France
- You have accessRestricted accessModeling of the Fermentation Behavior of Starmerella bacillarisKalliopi Rantsiou, Vasileios Englezos, Fabrizio Torchio, Paul-Andre Risse, Francesco Cravero, Vincenzo Gerbi, Luca Rolle, Luca CocolinAm J Enol Vitic. 2017 68: 378-385 ; DOI: 10.5344/ajev.2017.16108Kalliopi Rantsiou1Department of Agriculture, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, ItalyVasileios Englezos1Department of Agriculture, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, ItalyFabrizio Torchio2Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.Paul-Andre Risse1Department of Agriculture, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, ItalyFrancesco Cravero1Department of Agriculture, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, ItalyVincenzo Gerbi1Department of Agriculture, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, ItalyLuca Rolle1Department of Agriculture, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, ItalyLuca Cocolin1Department of Agriculture, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
- You have accessRestricted accessReview: Characterization and Role of Grape Solids during Alcoholic Fermentation under Enological ConditionsErick Casalta, Aude Vernhet, Jean-Marie Sablayrolles, Catherine Tesnière, Jean-Michel SalmonAm J Enol Vitic. 2016 67: 133-138 ; DOI: 10.5344/ajev.2015.15060Erick Casalta1INRA, UMR 1083, Science for Enology, bat. 28, 2 place Viala, F34060 Montpellier, FranceAude Vernhet1INRA, UMR 1083, Science for Enology, bat. 28, 2 place Viala, F34060 Montpellier, FranceJean-Marie Sablayrolles1INRA, UMR 1083, Science for Enology, bat. 28, 2 place Viala, F34060 Montpellier, FranceCatherine Tesnière1INRA, UMR 1083, Science for Enology, bat. 28, 2 place Viala, F34060 Montpellier, FranceJean-Michel Salmon2INRA, UE 999, Experimental Unit of Pech Rouge, F11430 Gruissan, France
- You have accessRestricted accessA Condenser to Recover Organic Volatile Compounds during VinificationLorenzo Guerrini, Piernicola Masella, Paolo Spugnoli, Silvia Spinelli, Luca Calamai, Alessandro ParentiAm J Enol Vitic. 2016 67: 163-168 ; DOI: 10.5344/ajev.2015.15100Lorenzo Guerrini1Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Università degli Studi di Firenze, Piazzale delle Cascine 15, 50144, Firenze, ItalyPiernicola Masella1Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Università degli Studi di Firenze, Piazzale delle Cascine 15, 50144, Firenze, ItalyPaolo Spugnoli1Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Università degli Studi di Firenze, Piazzale delle Cascine 15, 50144, Firenze, ItalySilvia Spinelli1Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Università degli Studi di Firenze, Piazzale delle Cascine 15, 50144, Firenze, ItalyLuca Calamai2Dipartimento di Scienze delle Produzioni Agroalimentari e dell’Ambiente (DISPAA), Università degli Studi di Firenze, Piazzale delle Cascine 18, 50144, Firenze, ItalyAlessandro Parenti1Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Università degli Studi di Firenze, Piazzale delle Cascine 15, 50144, Firenze, Italy
- You have accessRestricted accessDetermination of Energy Savings in Alcoholic Wine Fermentation According to the IPMVP ProtocolRubén Celorrio, Julio Blanco, Emilio Martínez, Eduardo Jiménez, Juan C. Saenz-DíezAm J Enol Vitic. 2016 67: 94-104 ; DOI: 10.5344/ajev.2015.14131Rubén Celorrio1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental - C/Luis de Ulloa, 20 - 26004 Logroño, La Rioja, Spain.Julio Blanco1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental - C/Luis de Ulloa, 20 - 26004 Logroño, La Rioja, Spain.Emilio Martínez1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental - C/Luis de Ulloa, 20 - 26004 Logroño, La Rioja, Spain.Eduardo Jiménez1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental - C/Luis de Ulloa, 20 - 26004 Logroño, La Rioja, Spain.Juan C. Saenz-Díez1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental - C/Luis de Ulloa, 20 - 26004 Logroño, La Rioja, Spain.
- You have accessRestricted accessMetabolomic Measurements at Three Time Points of a Chardonnay Wine Fermentation with Saccharomyces cerevisiaeChandra L. Richter, Adam D. Kennedy, Lining Guo, Nick DokoozlianAm J Enol Vitic. 2015 66: 294-301 ; DOI: 10.5344/ajev.2015.14062Chandra L. Richter1E & J Gallo Winery, P.O. Box 1130, Modesto, CA 95353Adam D. Kennedy2Metabolon, 617 Davis Dr., Suite 400, Durham, NC 27713Lining Guo2Metabolon, 617 Davis Dr., Suite 400, Durham, NC 27713Nick Dokoozlian1E & J Gallo Winery, P.O. Box 1130, Modesto, CA 95353
- You have accessRestricted accessEffect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine PolysaccharidesElena González-Royo, Andoni Urtasun, Mariona Gil, Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals, Fernando ZamoraAm J Enol Vitic. 2013 64: 268-273 ; DOI: 10.5344/ajev.2012.12071Elena González-Royo1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.Andoni Urtasun1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.Mariona Gil1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.Nikolaos Kontoudakis1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.Mireia Esteruelas1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.Francesca Fort1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.Joan Miquel Canals1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.Fernando Zamora1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.
- You have accessRestricted accessMonitoring Alcoholic Fermentation of Red Wine by Electrochemical BiosensorsMarco Esti, Giulia Volpe, Dario Compagnone, Giacomo Mariotti, Danila Moscone, Giuseppe PalleschiAm J Enol Vitic. 2003 54: 39-45 ; DOI: 10.5344/ajev.2003.54.1.39Marco EstiDipartimento di Scienze e Tecnologie Chimiche, Università Tor Vergata, Via della Ricerca Scientifica , 00133 Roma, ItalyIstituto di Tecnologie Agroalimentari, Università della Tuscia, Via C. de Lellis, Viterbo, ItalyGiulia VolpeDario CompagnoneGiacomo MariottiDanila Moscone
- You have accessRestricted accessMalic Acid Consumption by Dry Immobilized Cells of Schizosaccharomyces pombeSofía Silva, Felipe Ramón-Portugal, Patricia Andrade, Susana Abreu, Maria de Fatima Texeira, Pierre StrehaianoAm J Enol Vitic. 2003 54: 50-55 ; DOI: 10.5344/ajev.2003.54.1.50Sofía SilvaProenol, Indústria Biotecnológica Lda., Travessa das Lages, 267, Apartado 547, 4405-194 Canelas, V.N.Gaia, PortugalFelipe Ramón-PortugalPatricia AndradeSusana AbreuMaria de Fatima Texeira
- You have accessRestricted accessAlcoholic Fermentation Modelling: Current State and PerspectivesMa Remedios MarínAm J Enol Vitic. 1999 50: 166-178 ; DOI: 10.5344/ajev.1999.50.2.166Ma Remedios MarínÁrea de Tecnología de Alimentos, Universidad Pública de Navarra, Campus Arrosadía s/n. 31006 Pamplona, Navarra (Spain)