Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide

The wine spoilage yeast species Dekkera bruxellensis, after inoculation in red wines, displayed three survival patterns characterized by: i) initial lag phase followed by growth and sequential death; ii) initial death phase leading to reduced viable counts followed by growth and sequential death; an...

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Bibliographic Details
Main Author: Malfeito-Ferreira, Manuel (author)
Other Authors: Loureiro, Virgilio (author), Barata, André (author), Caldeira, J. (author), Botelheiro, R. (author), Pagliara, Daniela (author)
Format: article
Language:eng
Published: 2009
Subjects:
Dekkera bruxellensis
Brettanomyces bruxellensis
sulphur dioxide
cell death
wine
spoilage yeasts
oak barrels
Online Access:http://hdl.handle.net/10400.5/799
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/799

Internet

http://hdl.handle.net/10400.5/799

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