Enologia (2010) |
Assignatures |
ELABORACIÓ DE VINAGRES: ASPECTES TECNOLÒGICS I MICROBIOLÒGICS |
Fonts d'informació |
DADES IDENTIFICATIVES | 2011_12 |
Assignatura | ELABORACIÓ DE VINAGRES: ASPECTES TECNOLÒGICS I MICROBIOLÒGICS | Codi | 19605208 | |||||
Ensenyament |
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Cicle | 2n | |||||
Descriptors | Crèd. | Tipus | Curs | Període | ||||
3 | Optativa | Únic anual |
Competències | Objectius d'aprenentatge | Continguts |
Planificació | Metodologies | Atenció personalitzada |
Avaluació | Fonts d'informació | Recomanacions |
Bàsica |
M.R. ADAMS, Vinegar, 1998, Blake Academic and Professional AENOR, Análisis Sensorial. Tomo I, 1997, AENOR C. LLAGUNO MARCHENA y M.C. POLO, El vinagre de vino, 1991, CSIC H. EBNER y H. FOLLMANN, Acetic acid. Chapter 3b on Biotechnology, 1983, H.J. Rehm y G. Reed F. MECCA, R. ANDREOTTI, L. VERONELLI, L'aceto, 1979, AEB |
Complementària |
Achaerandio, I.; Güell, C.; Jiménez, L.; Mateo, J.M.; López, F., Caracterización de vinagres comerciales mediante análisis multivariable, 2002, Tecnología del Vino, Num.3, 103-107 Calviño, J., Achaerandio, I., Labbé M., García-Llobonadín, L., Güell, C., López,, Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar, 2006, . Food Microbio. 23, 809-813. De Vuyst, L., Camu, N. , De Winter, T., Vandemeulebroecke, K. , Van de Perre, V. , Vancanneyt, M.,, Validation of the (GTG)5-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans, 2007, Int J Food Microbiol. doi:10.1016/j.ijfoodmicro.2 Du Toit, W.J. & Pretorius, I.J., The occurrence, control and esoteric effect of acetic acid bacteria in winemaking, 2002, Ann Microbiol 52, 155-179. González, A., Guillamón, J.M., Mas A., Poblet, M., Application of molecular methods for routine identification of acetic acid bacteria, 2006a, Int J Food Microbiol 108, 141-146. González, A., Hierro, N., Poblet, M., Mas, A. & Guillamón, J.M., Enumeration and detection of acetic acid bacteria by real-time and nested polymerase chain reactions, 2006b, FEMS Microbiol Lett 254, 123-128 Gullo, M., Caggia, C., De Vero, L. & Giudici, P., Characterisation of acetic acid bacteria in “traditional balsamic Vinegar”, 2006, Int J Food Microbiol 106, 209-212 Poblet, M., Rozès, N., Guillamón, J.M. & Mas, A., Identification of acetic acid bacteria by restriction fragment length polymorphism analysis of a PCR-amplified fragment of the gene coding for 16S rRNA, 2000, Lett Appl Microbiol 31, 63-67 Achaerandio, I.; Güell, C.; López, F., New approach to continuous vinegar decolourisation with exchange resins, 2007, Journal of Food Engineering, 78(3), 991-994 López, F.; Pescador, P.; Güell, C.; Morales, M.L.; García-Parrilla, M.C.; Troncoso, A.M., Industrial vinegar clarification by cross-flow microfiltration: effect on colour and polyphenol content, 2005, Journal of Food Engineering, 68(1), 133-136 Ruiz, A., Poblet, M., Mas, A. & Guillamon, JM., Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer, 2000, Int J Syst Evol Microbiol 50, 1981-1987 Tesfaye, W., García-Parrilla, M.C., & Troncoso, A.M., Sensory evaluation of Sherry wine vinegar, 2002, Journal of Sensory Studies, 17 (2), 133-144 Yamada Y., Yukphan P., Review. Genera and species in acetic acid bacteria, 2008, Int J Food Microbiol. doi:10.1016/j.ijfoodmicro.20 |