Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces

The heat resistance of three strains of Dekkera/Brettanomyces (Dekkera anomala PYCC 5153, Dekkera bruxellensis PYCC 4801 and Dekkera/Brettanomyces 093) was evaluated at different temperatures between 32.5 and 55ºC. Thermal inactivation tests were performed in tartrate buffer solution (pH 4.0) and in...

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Detalhes bibliográficos
Autor principal: Couto, José António (author)
Outros Autores: Neves, Filipe (author), Campos, Francisco (author), Hogg, Tim (author)
Formato: article
Idioma:eng
Publicado em: 2010
Assuntos:
Dekkera/Brettanomyces
Thermal inactivation
Wine
Control
Texto completo:http://hdl.handle.net/10400.14/3396
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/3396

Texto Completo

http://hdl.handle.net/10400.14/3396

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