12 Chapter 13TABLE 13.1 Development of B. cinerea on the Grape Berry and Laccase Activity of J...TABLE 13.2 Average Sauvignon and Semillon Must Composition at Harvest in Represen...TABLE 13.3 Maturation Characteristics of 1993 Bordeaux Sauvignon Blanc on Sandy‐G...TABLE 13.4 Evolution of Must Turbidity During Whole‐Cluster Pressing of Sauvignon...TABLE 13.5 Evolution of Must Turbidity During Whole‐Cluster Pressing of Sauvignon...TABLE 13.6 Influence of Semillon Grape Ripening and Crushing on Concentrations (m...TABLE 13.7 Influence of Pre‐fermentation Maceration (18 hours at 20°C) on Total M...TABLE 13.8 Influence of Pre‐fermentation Maceration (10 hours at 20°C) Under Prac...TABLE 13.9 Influence of Pre‐fermentation Maceration on Total Polysaccharide Conce...TABLE 13.10 Suspended Solids Composition (%) (Alexandre et al., 1994)TABLE 13.11 Total Fatty Acid Composition of Suspended Solids (%) (Alexandre et a...TABLE 13.12 Influence of Must Clarification on C6 Alcohol Concentrations (Hexanol...TABLE 13.13 Influence of Must Turbidity on Concentration of Heavy Sulfur‐Containi...TABLE 13.14 Influence of the Colloidal Composition of Muscadelle Must Clarified U...TABLE 13.15 Influence of the Amount of Colloidal Haze on Fatty Acid Adsorption (m...TABLE 13.16 Influence of Must Turbidity on Volatile Acidity in Wines (g/l H2SO4) ...TABLE 13.17 Evolution of the Pinking Sensitivity Index in the Same Wine Aged on t...TABLE 13.18 Influence of Oak Origin (Allier, Limousin) and Toasting Intensity a o...
13 Chapter 14TABLE 14.1 Comparison of the Composition of Rosé and Red WinesTABLE 14.2 Example of Hydroxycinnamic Acid, Anthocyanin and Tannin Concentrations...TABLE 14.3 Comparison of Different Rosé Wines Made from the Same Grapes (Sudraud ...TABLE 14.4 Effect of Pressing Temperature (Cryoextraction) on the Volume and Pote...TABLE 14.5 Improvement of Sauternes Must Quality in 1985 by Using Cryoextraction ...TABLE 14.6 Physicochemical Characteristics of Champagne Must (Valade and Blanck, ...TABLE 14.7 Sugar Content of the Tirage Liqueur According to the Pressure Required...TABLE 14.8 Comparison of Wine Composition Before and After Second Fermentation (1...TABLE 14.9 Average Amino Acid Content of Base Wines Made from Different Champagne...TABLE 14.10 Analytical Characteristics of French Fortified Wines (VDN) (Brugirard...
List of Illustrations
1 Chapter 1FIGURE 1.1 A yeast cell (Gaillardin and Heslot, 1987).FIGURE 1.2 The four types of glucosylation of cell wall yeast mannoproteins ...FIGURE 1.3 Scanning electron microscope photograph of proliferating S. cerev...FIGURE 1.4 Cellular organization of the cell wall of S. cerevisiae.FIGURE 1.5 Yeast membrane phospholipids.FIGURE 1.6 Diagram of a membrane lipid bilayer. The integral proteins (a) ar...FIGURE 1.7 Principal yeast membrane sterols.FIGURE 1.8 Molecular models representing the three‐dimensional structure of ...FIGURE 1.9 Evolution of glucose transport system activity of S. cerevisiae f...FIGURE 1.10 The yeast nucleus (Williamson, 1991).FIGURE 1.11 Saccharomyces cerevisiae cell cycle (vegetative reproduction) (T...FIGURE 1.12 Scanning electron microscope photograph of S. cerevisiae cells k...FIGURE 1.13 Meiosis in S. cerevisiae (Tuite and Oliver, 1991). (a) Cell befo...FIGURE 1.14 Reproduction cycle of a heterothallic yeast strain. a, α: s...FIGURE 1.15 Mating type interconversion model of haploid yeast cells in a ho...FIGURE 1.16 Genome renewal of a homozygote yeast strain for the HO gene of h...FIGURE 1.17 Identification of the K2 killer phenotype in S. cerevisiae. The ...FIGURE 1.18 Yeast growth and survival curves in a grape juice medium contain...FIGURE 1.19 Observation of two winemaking yeast species having an apiculate ...FIGURE 1.20 Binary fission of S. pombe.FIGURE 1.21 Principle of the polymerization chain reaction (PCR).FIGURE 1.22 Mode of action of DNA polymerase.FIGURE 1.23 Recognition site and cutting mode of an EcoR1 restriction endonu...FIGURE 1.24 Identification principles for the S. cerevisiae and S. uvarum sp...FIGURE 1.25 Electrophoresis in agarose gel (1.8%) of (a) EcoR1 and (b) Pst1 ...FIGURE 1.26 Restriction profile by EcoR5 of mtDNA of different strains of S....FIGURE 1.27 CHEF pulsed‐field electrophoresis device (contour clamped electr...FIGURE 1.28 Mechanism of DNA molecule separation by pulsed‐field electrophor...FIGURE 1.29 Example of electrophoretic (pulsed field) profile of S. cerevisi...FIGURE 1.30 Principle of identification of S. cerevisiae strains by PCR asso...FIGURE 1.31 Electrophoresis in agarose gel (at 1.8%) of amplified fragments ...FIGURE 1.32 Electrophoresis in agarose gel (1.8%) of amplified fragments ill...FIGURE 1.33 Determination of the detection threshold of a contaminating stra...FIGURE 1.34 Grape surface under scanning electron microscope, with detail of...FIGURE 1.35 Comparison of yeast species present at the start of alcoholic fe...