Saccharomyces cerevisiae and Dekkera bruxellensis interactions in alcoholic fermentations: growth and 4-ethylphenol production

The yeast Dekkera/Brettanomyces bruxellensis can cause enormous economic losses both in wine industry and fuel-ethanol processes due to production of phenolic off-flavour compounds and low ethanol productivities. In winemaking this microbial hazard is usually tackled by the use of chemical preservat...

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Bibliographic Details
Main Author: Coutinho, Rute (author)
Other Authors: Branco, Patricia (author), Monteiro, Margarida (author), Malfeito-Ferreira, Manuel (author), Albergaria, Helena (author)
Format: conferenceObject
Language:eng
Published: 2014
Subjects:
Saccharomyces cerevisiae
Dekkera bruxellensis
Alcoholic fermentation
Online Access:http://hdl.handle.net/10400.9/2397
Country:Portugal
Oai:oai:repositorio.lneg.pt:10400.9/2397

Internet

http://hdl.handle.net/10400.9/2397

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