2013_14
Guía docente 
Facultad de Enología
A A 
 
 
Enología (2010)
 Asignaturas
  BIOTECNOLOGÍA DE LOS MICROORGANISMOS ENOLÓGICOS
   Fuentes de información
Básica Bisson LF, Karpel JE, Ramakrishnan V, Joseph L., Functional genomics of wine yeast Saccharomyces cerevisiae, 2007, Adv Food Nutr Res. 53: 65-121
Swiegers JH, Pretorius IS, Modulation of volatile sulfur compounds by wine yeast, 2007, Appl Microbiol Biotechnol. 74: 954-60
Cebollero E, Gonzalez-Ramos D, Tabera L, Gonzalez R., Transgenic wine yeast technology comes of age: is it time for transgenic wine?, 2007, Biotechnol Lett. 2007 29: 191-200
Schuller D, Casal M., The use of genetically modified Saccharomyces cerevisiae strains in the wine industry. , 2005, Appl Microbiol Biotechnol. 68: 292-304
Fleet, G. H. , Wine Microbiology and Biotechnology, 2002, Taylor & Francis, London
Demain A.L. and Davies J.E. , Manual of Industrial Microbiology and Biotechnology, 1999, ASM press, Washington D.C.
Ribereau-Gayon, P., D. Dubourdieu, and B. Doneche, A. Lonvaud , Handbook of Enology Volume 1: Microbiology of Wine and Vinifications. , 2000, John Wiley & Sons, New York.

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