Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines

Volatile phenols in wines are responsible for unpleasant aromas, which negatively affect the quality of the wine. These compounds are produced from the metabolism of hydroxycinnamic acids, mainly by the yeasts Brettanomyces/Dekkera. Relevant data, potentially useful to support decisions on how to ma...

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Bibliographic Details
Main Author: Lima, Adriana Nunes de (author)
Other Authors: Magalhães, Rui (author), Campos, Francisco Manuel (author), Couto, José António (author)
Format: article
Language:eng
Published: 2021
Subjects:
Wine
Volatile phenols
Brettanomyces/dekkera
Monovarietal
Flow cytometry
Online Access:http://hdl.handle.net/10400.14/31594
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/31594

Internet

http://hdl.handle.net/10400.14/31594

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