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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Bibliographic Details
Main Author: Branco, Patrícia (author)
Other Authors: Coutinho, Rute (author), Malfeito-Ferreira, Manuel (author), Prista, Catarina (author), Albergaria, Helena (author)
Format: article
Language:eng
Published: 2021
Subjects:
biocontrol
wine-spoilage
biocides
preservatives
wine fermentation
Online Access:http://hdl.handle.net/10400.5/22754
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/22754

Internet

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

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