Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine

Author:

Izquierdo-Cañas P. M.,López-Martín R.,García-Romero E.,González-Arenzana L.,Mínguez-Sanz S.,Chatonnet P.,Palacios-García A.,Puig-Pujol A.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference32 articles.

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2. Capozzi V, Di Toro MR, Grieco F, Michelotti V, Salma M, Lamontanara A, Russo P, Orrù L, Alexandre H, Spano G (2016) Viable but not culturable (VBNC) state of Brettanomyces bruxellensis in wine: new insights on molecular basis of VBNC behaviour using a transcriptomic approach. Food Microbiol 59:196–204

3. Chatonnet P, Dubourdieu D, Boidron J, Pons M (1992) The origin of ethylphenols in wines. J Sci Food Agric 60:165–178

4. Chatonnet P, Dubourdieu D, Boidron JN (1995) The influence of Brettanomyces/Dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines. Am J Enol Vitic 46:463–468

5. Ðolic MB, Rajakovic-Ognjanovic VN, Strbac SB, Rakocevic ZLJ, Veljovic DN, Dimitrijevic SI, Rajakovic LV (2015) The antimicrobial efficiency of silver activated sorbents. Appl Surf Sci 357:819–831

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