2007_08
Guia docent 
Facultat d`Enologia
A A 
català 
 
 
Enologia (2006)
 Assignatures
  ECOLOGÍA DE MICROORGANISMES DURANT LA FERMENTACIÓ VÍNICA; APLICACIÓ DE TÈCNIQUES MOLECULARS
   Fonts d'informació
Bàsica
  • 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).
  • Yeast-Bacteria Interactions. Lallemand Technical Meetings. Biarritz, 2002.
  • Querol A and Ramón D (1996). The application of molecular techniques in wine microbiology. Trends Food Sci Technol 7:73-78.
Complementària
  • A. Ruiz, M. Poblet, A. Mas y J.M. Guillamón. (2000) Identification of acetic acid bacteria by RFLP of the PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacers. International Journal of Systematic and Evolutionary Microbiology, 50: 1981-1987.
  • G Zapparoli, C Reguant, A Bordons, S Torriani, F Dellaglio. (2000) Genomic DNA fingerprinting of Oenococcus oeni strains by pulsed-field gel electrophoresis and randomly PCR-amplified polymorphic DNA. Current Microbiology 40: 351-355.
  • M.J. Torija, N. Rozès, M. Poblet, N. Rozès, J.M. Guillamón y A. Mas. (2001) Yeast population dynamics in spontaneous fermentations: comparisons between two different wine producing areas over a period of three years. Antonie van Leeuwenhoek Int. J. G. 79: 345-352.
  • G Beltran, MJ Torija, M Novo, N Ferrer, M Poblet, JM Guillamon, N Rozes y A Mas. (2002) Analysis of yeast populations during alcoholic fermentation: a six year follow-up study. Systematic and Applied Microbiology 25: 287-293.
  • J Sabaté, J Cano, B Esteve-Zarzoso y JM Guillamón. (2002) Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochnrial DNA. Microbiological Research 157: 1-8.
  • A Mas, A. González, N. Hierro, M Poblet, JM Guillamón y N Rozès. (2003) Bacterias acéticas durante la fermentación vínica: Interacciones con otros microorganismos. 3: 27-30.
  • C Reguant, A Bordons. (2003) Typification of Oenococcus oeni strains by multiplex RAPD-PCR and study of population dynamics during malolacic fermentation. Journal of Applied Microbiology, 95, 2: 344-353.
  • Á. González, N. Hierro, M. Poblet, N. Rozès, A. Mas y J. M. Guillamón. Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation. Journal of Applied Microbiology. (En prensa).
  • Ivorra, C.; Pérez-Ortín, J.E. y Del Olmo, M. (1999). Reverse correlation of stress-resistance ability and stuck fermentations in wine yeasts. A molecular study. Biotechnol. & Bioeng. 64, 698-708.
  • Carrasco, P., Querol, A. y del Olmo, M. (2001) Analysis of the stress resistance of comercial wine yeast strains. Arch. Microbiol. 175, 450-457.
  • Querol, A., E. Barrio, T. Huerta, and D. Ramón. 1992. Molecular monitoring of wine fermentations conducted by active dry yeast strains. Appl. Environ. Microbiol. 58:2948-2953.
  • Querol A, Barrio E, and Ramón D (1994). Population dynamics of natural Saccharomyces strains during wine fermentation. Int J Food Microbiol 21:315-323.
  • Aranda, A., A. Querol, and M. del Olmo. 2002. Correlation between acetaldehyde and ethanol resistance and expression of HSP genes in yeast strains isolated during the biological aging of sherry wines. Arch Microbiol. 177:304-312.