Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines

Author:

Agnolucci M.,Vigentini I.,Capurso G.,Merico A.,Tirelli A.,Compagno C.,Foschino R.,Nuti M.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference44 articles.

1. Growth rates of Dekkera/Brettanomyces yeasts hinder their ability to compete with Saccharomyces cerevisiae in batch corn mash fermentations;Abbott;Applied Microbiology and Biotechnology,2005

2. Detection of Dekkera⁄Brettanomyces bruxellensis in pressed Sangiovese grapes by real time PCR;Agnolucci;Italian Journal of Food Science,2007

3. Formation of biogenic amines as criteria for the selection of wine yeast;Caruso;World Journal of Microbiology & Biotechnology,2002

4. Rilevazione della flora microbica di mosti e vini;Cavazza;Vignevini,1992

5. The origin of ethyl-phenols in wine;Chatonnet;Journal of the Science of Food and Agriculture,1992

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