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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Detalhes bibliográficos
Autor principal: Lima, Adriana Nunes de (author)
Outros Autores: Magalhães, Rui (author), Campos, Francisco Manuel (author), Couto, José António (author)
Formato: article
Idioma:eng
Publicado em: 2021
Assuntos:
Wine
Volatile phenols
Brettanomyces/dekkera
Monovarietal
Flow cytometry
Texto completo:http://hdl.handle.net/10400.14/31594
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/31594

Texto Completo

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

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