Жанры
Авторы
Контакты
О сайте
Книжные новинки
Популярные книги
Найти
Главная
Авторы
Pascal Ribéreau-Gayon
Handbook of Enology: Volume 1
Читать книгу Handbook of Enology: Volume 1 - Pascal Ribéreau-Gayon - Страница 1
Оглавление
Предыдущая
Следующая
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
...
67
Оглавление
Купить и скачать книгу
Вернуться на страницу книги Handbook of Enology: Volume 1
Оглавление
Страница 1
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
Страница 7
Страница 8
Страница 9
PREFACE TO THE SECOND EDITION
PREFACE TO THE FIRST EDITION
Страница 12
Страница 13
CHAPTER 1 Yeasts
1.1 Introduction
1.2 The Cell Wall 1.2.1 The General Role of the Cell Wall
1.2.2 The Chemical Structure and Function of the Cell Wall Constituents
1.2.3 General Organization of the Cell Wall and Factors Affecting Its Composition
1.3 The Plasma Membrane
1.3.1 Chemical Composition and Organization
1.3.2 Functions of the Plasma Membrane
1.4 The Cytoplasm and Its Organelles
1.4.1 Cytosol
1.4.2 The ER, the Golgi Apparatus, and theVacuoles
1.4.3 The Mitochondria
1.5 The Nucleus
1.6 Reproduction and the Yeast Biological Cycle
1.6.1 Vegetative Reproduction
1.6.2 Sexual Reproduction
1.7 The Killer Phenomenon 1.7.1 Introduction
1.7.2 Physiology and Genetics of the Killer Phenomenon
1.7.3 The Role of the Killer Phenomenon in Winemaking
1.8 Classification of Yeast Species 1.8.1 General Remarks
1.8.2 Evolution of the General Principles of Yeast Taxonomy and Species Delimitation
1.8.3 Successive Classifications of the Genus Saccharomyces and the Position of Wine Yeasts in the Current Classification
1.8.4 Interspecific Hybrids
1.9 Identification of Wine Yeast Strains 1.9.1 General Principles
1.9.2 Mitochondrial DNA Analysis
1.9.3 Karyotype Analysis
1.9.4 Genomic DNA Restriction Profile Analysis Associated with DNA Hybridization by Specific Probes (Fingerprinting)
1.9.5 PCR Associated with
δ
Sequences
1.9.6 PCR with Microsatellites
1.9.7 Genome Sequencing
1.10 Ecology of Grape and Wine Yeasts 1.10.1 Succession of Grape and Wine Yeast Species
1.10.2 The Ecology of S.
cerevisiae
Strains
References
CHAPTER 2 Yeast Metabolism
2.1 Introduction
2.2 Sugar Degradation Pathways
2.2.1 Glycolysis
2.2.2 Alcoholic Fermentation
2.2.3 Glyceropyruvic Fermentation
2.2.4 Respiration
2.3 Regulation of Sugar‐Utilizing Metabolic Pathways
2.3.1 Regulation Between Fermentation and Respiration: Pasteur Effect and Crabtree Effect
2.3.2 Regulation Between Alcoholic Fermentation and Glyceropyruvic Fermentation: Glycerol Accumulation
2.3.3 Secondary Products Formed from Pyruvate by Glyceropyruvic Fermentation
2.3.4 Formation and Accumulation of Acetic Acid by Yeasts
2.3.5 Other Secondary Products of the Fermentation of Sugars
2.3.6 Degradation of Malic Acid by Yeast
2.4 Metabolism of Nitrogen Compounds
2.4.1 Amino Acid Synthesis Pathways
2.4.2 Assimilation Mechanisms of Ammonium and Amino Acids
2.4.3 Catabolism of Amino Acids
2.4.4 Formation of Higher Alcohols and Esters
References
{buyButton}
Подняться наверх
