Rovira y Virgili
Educational guide 
Faculty of Oenology
A A 
Oenology (2010)
   Sources of information

Bibliografia general:

·  Bisson LF, Karpel JE, Ramakrishnan V, Joseph L. (2007) Functional genomics of wine yeast Saccharomyces cerevisiae. Adv Food Nutr Res. 53: 65-121. Review

·   Fleet, G. H. 2002. Wine Microbiology and Biotechnology. Taylor & Francis, London

·   Lambrechs, M.G., Pretorius, I.S. (2000) Yeast and its importance to Wine Aroma. S. Afr. J. Enol. Vitic. 21: 97-129

·   Pretorius,I.S. (2000). Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 16, 675-729.

·   Ribereau-Gayon, P.,  D. Dubourdieu, and B. Doneche, A. Lonvaud (eds.). 2000. Handbook of Enology Volume 1: Microbiology of Wine and Vinifications. John Wiley & Sons, New York.

·   Ribereau-Gayon, P., Y. Glories, A. Maugean, and D. Dubourdieu. (eds.). 2000. Handbook of Enology Volume 2: Microbiology of Wine, The Chemistry of Wine Stabilization and Treatments. John Wiley & Sons, New York


·   Bauer,F.F., Pretorius,I.S. (2000). Yeast stress response and fermentation efficiency: how to survive the making of wine - a review. S.Afr.J.Enol.Vitic 21, 27-51.

·   Beltran, G.; Novo, M.; Rozès, N.; Mas, A.; Guillamón, J.M. Nitrogen Catabolite Repression in Saccharomyces cerevisiae during wine fermentations. FEMS Yeast Research, 4 (6): 625-632, 2004.

·   Beltran, G., B. Esteve-Zarzoso, N. Rozes, A. Mas, and J. M. Guillamon. Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption. J Agric. Food Chem, 53: 996-1002, 2005.

·   Beltran, G., N. Rozes, A. Mas, and J. M. Guillamon. Effect of low-temperature fermentation on yeast nitrogen metabolism. World J. Microbiol Biotechnol. 2006.

·   Bisson,L.F. (1991). Influence of Nitrogen on Yeast and Fermentation of Grapes. In: Proceedings of the International Sumposium on Nitrogen in Grapes and Wine, ed. J.M.RanzDavis, CA: Am. Soc. Enol. Vitic., 172-184.

·   Bisson,L.F. (1999). Stuck and sluggish fermentations. American Journal of Enology and Viticulture 50, 107-119.

·   Henschke,P.A., Jiranek,V. (1992). Yeast. Metabolism of Nitrogen Compounds. In: Wine Microbiology and Biotechnology, ed. G.H.FleetChur, Switzerland: Harwood Academic Publishers, 77-169.

·   Ivorra,C., Perez-Ortin,J.E., del Olmo,M. (1999). An inverse correlation between stress resistance and stuck fermentations in wine yeasts. A molecular study. Biotechnol.Bioeng. 64, 698-708.

·    Jiranek,V., Langridge,P., Henschke,P.A. (1991). Yeast Nitrogen Demand: Selection Criterion for Wine Yeasts for Fermenting Low Nitrogen Musts. In: Proceedings of the International Symposium on Nitrogen in Grapes and Wine, ed. J.M.RanzDavis, CA: Am.Soc.Enol.Vitic., 266-269.

·    Magasanik,B., Kaiser,C.A. (2002). Nitrogen regulation in Saccharomyces cerevisiae. Gene 290, 1-18.

·    Manginot,C., Roustan,J.L., Sablayrolles,J.M. (1998). Nitrogen demand of different yeast strains during alcoholic fermentation. Importance of the stationary phase. Enzyme Microb.Technol. 23, 511-517.

·   Novo, M., G. Beltran, N. Rozes, J. M. Guillamon,  S. Sokol, V. LeBerre, J. Francois and A. Mas. Early transcriptional response of wine yeast after rehydratation: osmotic shock and metabolic activation. FEMS Yeast Res. 2006.

·   Ough,C.S. (1991). Influence of Nitrogen Compounds in Grapes in Ethyl Carbamate Formation in Wines. In: Proceedings of the International Sumposium on Nitrogen in Grapes and Wine, ed. J.M.RanzDavis, CA: Am.Soc.Enol.Vitic., 165-171.

·    Salmon, J.M. and Barre, P. (1998) Improvement of Nitrogen Assimilation and Fermentation Kinetics under Enological Conditions by Derepression of Alternative Nitrogen-Assimilatory Pathways in an Industrial Saccharomyces cerevisiae strain. Applied and Environmental Microbiology, 3831-3837.

·   ter Schure,E.G., van Riel,N.A., Verrips,C.T. (2000). The role of ammonia metabolism in nitrogen catabolite repression in Saccharomyces cerevisiae. FEMS Microbiol.Rev. 24, 67-83.

·   Berthels NJ, RR Cordero Otero, FF Bauer, JM Thevelein, IS Pretorius (2004) Factors influencing fructose utilization by Saccharomyces cerevisiae wine yeast. FEMS Yeast Res 4: 683-689

·   Berthels NJ, RR Cordero Otero, FF Bauer, IS Pretorius, JM Thevelein, (2008) Correlation between glucose/fructose discrepancy and hexokinase properties in different Saccheromyces cerevisiae wine yeast strains. Appl. Microbiol. Biotechnology, 77 (5): 1083-91.

·   Molina AM, Swiegers JH, Varela C, Pretorius IS, Agosin E. (2007) Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds. Appl Microbiol Biotechnol. 77: 675-87