2009_10
Guia docent 
Facultat d'Enologia
A A 
català 
 
 
Enologia (2006)
 Assignatures
  SEMINARI CIENTÍFIC; NOVES TENDÈNCIES EN MICROBIOLOGIA ENOLÒGICA
   Fonts d'informació
Bàsica
  • BOULTON, R.B. Principles and practices of winemaking. Chapman & Hall, Nueva York, 1996.
  • DELFINI, C. & V.F. FORMICA. Wine Microbiology, Science and Technology. Ed. Marcel Dekker, Nueva York, 2001.
  • FLEET, G.H. "Wine microbiology and biotechnology". Harwood academic publishers. Switzerland, 1993.
  • FUGELSANG, K.C. Wine microbiology. Ed. Chapman and Hall Enology Library, New York, 1997.
  • KURTZMAN, C P & FELL, J W. The yeasts: A taxonomic study Ed. Elsevier Science Pule. Co., Amsterdam, 1998.
  • RIBEREAU-GAYON, P, DUBOURDIEU, D, DONECHE, B, LONVAUD, A. Traité d’oenologie. Microbiologie du vin. Ed. Dunod, Paris, 1998. (versión en Inglés, 2000).
Complementària
  • Cordier, H; Francois, JM Genetic engineering of a yeast strain for hyperproduction of glycerol YEAST, 20: S221-S221 Suppl. 1 JUL 2003.
  • De Vero L., A. Pulvirenti, M. Gullo, P. Giudici. Sorting of mitochondrial DNA and proteins in Saccharomyces hybrids progeny. Annals of Microbiology. 2003. 53: (2) p. 219-231.
  • Ghislain, M; Talla, E; Francois, JM Identification and functional analysis of the Saccharomyces cerevisiae nicotinamidase gene, PNC1 YEAST, 19 (3): 215-224 FEB 2002.
  • Giudici P., C. Caggia, A. Pulvirenti, C. Zambonelli, S. Rainieri. Electroforetic profiles of hybrids between cryotolerant and non-cryotolerant Saccharomyces strains. Letters Appl. Microbiol. 27, 31-34, 1998.
  • Giudici P., C. Caggia, A. Pulvirenti, A. Rainieri. Karyotiping of Saccharomyces strains with different temperature profiles. J. Appl. Microbiol. 84, 811-819, 1998.
  • Giudici P., C. Caggia, A. Pulvirenti. Cryotolerant Saccharomyces strains and spoilage of refrigerated must. Ann. Microbiol.Enzimol., 49,155-161, 1999.
  • Giudici P., Gullo M., De Vero L., Masini G. Modello teorico per la valutazione dell’ età e della produttività massima di una batteria di aceto balsamico tradizionale di Reggio Emilia. Industrie delle Bevande n. 191 (2004): 234-237.
  • Giudici P., L. Solieri, A. Pulvirenti, S. Cassanelli. Strategies And Perspectives For Wine Yeasts Improvement. Applied microbiology and biotechnology. In press.
  • Giudici P., Pulvirenti A., De Vero L., Landi S., Gullo M. Cristallizzazione dell’aceto balsamico tradizionale. Industrie delle Bevande XXXIII ottobre 2004.
  • Giudici, P., Pulvirenti, A. Molecular Methods for identification of wine yeasts. In: “Biodiversity and Biotechnology of wine yeast” . Ed. M. Ciani, Managing Editor S.G. Pandalai. – Research Signpost 2002. India.
  • Gullo M., De Vero L., Caggia C., Giudici P. Sugar tolerance as technological trait of acetic acid bacteria for traditional balsamic vinegar. (submitted for publication).
  • Gullo M., De Vero L., Landi S., Giudici P. Pressione selettiva del mosto cotto sull’attività biologica dell’ABT. Industrie delle Bevande n.191 (2004): 229-234.
  • Hagen, I; Ecker, M; Lagorce, A; Francois, JM; Sestak, S; Rachel, R; Grossmann, G; Hauser, NC; Hoheisel, JD; Tanner, W; Strahl, S: Sed1p and Srl1p are required to compensate for cell wall instability in Saccharomyces cerevisiae mutants defective in multiple GPI-anchored mannoproteins. MOLECULAR MICROBIOLOGY, 52 (5): 1413-1425 JUN 2004.
  • Huet, C; Menendez, J; Gancedo, C; Francois, JM: Regulation of pyc1 encoding pyruvate carboxylase isozyme I by nitrogen sources in Saccharomyces cerevisiae. EUROPEAN JOURNAL OF BIOCHEMISTRY, 267 (23): 6817-6823 DEC 2000.
  • Pretorius, I.S. 2000. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 16: 675-729.
  • Pulvirenti A. C. Caggia, C. Restuccia, P.Giudici, C. Zambonelli. Inheritance of mitochondrial DNA in interspecific Saccharomyces hybrids. Ann. Microbiol. 50, 61-64, 2000.
  • Rainieri S., P.Giudici, C. Zambonelli. Enological properties of Saccharomyces bayanus and Saccharomyces cerevisiae intraspecies hybrids. Food Technol. Biotechnol. 36, 51-53, 1998.
  • Rainieri, S. & I.S. Pretorius. 2000. Selection and improvement of wine yeasts. Annals of Microbiology 50: 15-31.
  • Pretorius, I.S. & F.F. Bauer. 2002. Meeting the consumer challenge through genetically customised wine yeast strains. Trends in Biotechnology 20:426-432.
  • Pretorius, I.S., M. du Toit & P. van Rensburg. 2003. Designer yeasts for the fermentation industry of the 21st century. Food Technology and Biotechnology 41: 3-10.
  • Ranieri S., C.Zambonelli, A. Pulvirenti, P. Giudici. Saccharomyces uvarum, a distinct group within Saccharomyces sensu stricto. FEMS Microbiol. Lett. 177, 177-185, 1999.
  • Ranieri S., C.Zambonelli, P. Giudici, L. Castellari. Characterisation of Thermotolerant Saccharomyces cerevisiae hybrids. Biotechnol. Letters, 20, 543-547, 1998.
  • Restuccia C, A. Pulvirenti, C. Caggia., P. Giudici. A b-glucosidase positive strain of Saccharomyces cerevisiae isolated from grape must. Ann. Microbiol. 2002 53, 47-53.
  • Solieri L., De Vero L., Gullo M., Antúnez O., Pérez-Ortín J.E,. Giudici P. Phenotypics Genetic and trascriptomic homogeneity of interspecific hybrids between Saccharomyces cerevisiae and Saccharomyces uvarum. (Submitted for publication).
  • Spagna G., R.N. Barbagallo, R. Palmeri, C. Restuccia, P. Giudici. Properties of endogenous beta-glucosidase of a Saccharomyces cerevisiae strain isolated from Sicilian musts and wines. Enzyme-and-Microbial-Technology. 2002; 31(7): 1036-1041.
  • Teste, MA; Enjalbert, B; Parrou, JL; Francois, JM The Saccharomyces cerevisiae YPR184w gene encodes the glycogen debranching enzyme FEMS MICROBIOLOGY LETTERS, 193 (1): 105-110 DEC 1 2000.