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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Detalhes bibliográficos
Autor principal: Malfeito-Ferreira, Manuel (author)
Outros Autores: Loureiro, Virgilio (author), Barata, André (author), Caldeira, J. (author), Botelheiro, R. (author), Pagliara, Daniela (author)
Formato: article
Idioma:eng
Publicado em: 2009
Assuntos:
Dekkera bruxellensis
Brettanomyces bruxellensis
sulphur dioxide
cell death
wine
spoilage yeasts
oak barrels
Texto completo:http://hdl.handle.net/10400.5/799
País:Portugal
Oai:oai:www.repository.utl.pt:10400.5/799

Texto Completo

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

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