A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine-Reference-Cited by-同舟云学术

A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine

Published:2014-09 Issue: Volume:42 Page:40-46
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Chandra M.,Barata A.,Ferreira-Dias S.^ORCID,Malfeito-Ferreira M.,Loureiro V.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference36 articles.

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2. Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide;Barata;Int. J. Food Microbiol.,2008

3. Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of Dekkera/Brettanomyces: application for Dekkera/Brettanomyces control in red wine making;Benito;J. Food Sci.,2009

4. Formation des substances volatiles au cour de la fermentation alcoolique. Incidence sur la qualité du vin;Bertrand,1981

5. Technique d'analyses des moûts et des vins;Blouin,1992

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