The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine

The wine spoilage yeast Dekkera bruxellensis was evaluated for the production of 4-ethylphenol under low concentrations (0.02–20 g L 1) of glucose and fructose in synthetic media. Measurable amounts of 4-ethylphenol were produced over 0.2 g L 1 of each sugar. The yeast growth rate and amount of biom...

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Detalhes bibliográficos
Autor principal: Barata, André (author)
Outros Autores: Pagliara, Daniela (author), Piccininno, Tiziana (author), Tarantino, Francesco (author), Ciardulli, Wilma (author), Malfeito-Ferreira, Manuel (author), Loureiro, Virgilio (author)
Formato: article
Idioma:eng
Publicado em: 2013
Assuntos:
Dekkera/Brettanomyces bruxellensis
4-ethylphenol
wine spoilage
phenolic taint
Texto completo:http://hdl.handle.net/10400.5/6002
País:Portugal
Oai:oai:www.repository.utl.pt:10400.5/6002

Texto Completo

http://hdl.handle.net/10400.5/6002

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