Wine spoilage control: impact of Saccharomycin on Brettanomyces bruxellensis and its conjugated effect with sulfur dioxide

The yeast Brettanomyces bruxellensis is one of the most dangerous wine contaminants due to the production of phenolic off-flavors such as 4-ethylphenol. This microbial hazard is regularly tackled by addition of sulfur dioxide (SO2). Nevertheless, B. bruxellensis is frequently found at low levels (ca...

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Detalhes bibliográficos
Autor principal: Branco, Patrícia (author)
Outros Autores: Coutinho, Rute (author), Malfeito-Ferreira, Manuel (author), Prista, Catarina (author), Albergaria, Helena (author)
Formato: article
Idioma:eng
Publicado em: 2021
Assuntos:
biocontrol
wine-spoilage
biocides
preservatives
wine fermentation
Texto completo:http://hdl.handle.net/10400.5/22754
País:Portugal
Oai:oai:www.repository.utl.pt:10400.5/22754

Texto Completo

http://hdl.handle.net/10400.5/22754

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