<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Viana, Fernando</style></author><author><style face="normal" font="default" size="100%">Taillandier, Patricia</style></author><author><style face="normal" font="default" size="100%">Vallés, Salvador</style></author><author><style face="normal" font="default" size="100%">Strehaiano, Pierre</style></author><author><style face="normal" font="default" size="100%">Manzanares, Paloma</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">2-Phenylethyl Acetate Formation by Immobilized Cells of &lt;em&gt;Hanseniaspora vineae&lt;/em&gt; in Sequential Mixed Fermentations</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2011</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2011-03-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">122-126</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.2010.10078</style></doi><volume><style face="normal" font="default" size="100%">62</style></volume><issue><style face="normal" font="default" size="100%">1</style></issue><abstract><style  face="normal" font="default" size="100%">Hanseniaspora vineae 1471, characterized as a strong producer of 2-phenylethyl acetate in wine, has been immobilized on calcium alginate beads. Fermentation trials of free and immobilized cells showed that immobilization did not affect the levels of 2-phenylethyl acetate. The removal of H. vineae immobilized cells from the fermenting must at different time points followed by the inoculation of free cells of a commercial strain of Saccharomyces cerevisiae can be used as a tool to modulate the concentration of 2-phenylethyl acetate in wine. Analysis of enological characteristics and volatile compounds showed the feasibility of the use of the mixed sequential cultures to produce wines with different chemical characteristics.</style></abstract></record></records></xml>