Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide

ABSTRACT: The yeast Brettanomyces bruxellensis is one of the most dangerous wine contaminants due to the production of phenolic off-flavors such as 4-ethylphenol. This microbial hazard is regularly tackled by addition of sulfur dioxide (SO2). Nevertheless, B. bruxellensis is frequently found at low...

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Detalhes bibliográficos
Autor principal: Branco, Patricia (author)
Outros Autores: Coutinho, Rute (author), Malfeito-Ferreira, Manuel (author), Prista, Catarina (author), Albergaria, Helena (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
Saccharomyces cerevisiae
Wine fermentations
Wine microbial
Biopreservation
Texto completo:http://hdl.handle.net/10400.9/3689
País:Portugal
Oai:oai:repositorio.lneg.pt:10400.9/3689

Texto Completo

http://hdl.handle.net/10400.9/3689

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