Sour rot-damaged grapes are sources of wine spoilage yeasts

Author:

Barata André,González Sara,Malfeito-Ferreira Manuel,Querol Amparo,Loureiro Virgílio

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Reference49 articles.

1. Baleiras-Couto MM , Reizinho RG & Duarte FL (2005) Partial 26S rDNA restriction analysis as a tool to characterise non-Saccharomyces yeasts present during red wine fermentations. Int J Food Microbiol 102: 49–56.

2. Barata A , Correia P , Nobre A , Malfeito-Ferreira M & Loureiro V (2006) Growth and 4-ethylphenol production by the yeast Pichia guilliermondii in grape juices. Am J Enol Vitic 57: 133–138.

3. Barata A , Seborro F , Belloch C , Malfeito-Ferreira M & Loureiro V (2008) Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot. J Appl Microbiol 104: 1182–1191.

4. Bisiach G , Minervini G & Salomone MC (1982) Recherches expérimentales sur la pourriture acide de la grappe et sur rapports avec la pourriture grise. Bull OEPP 12: 5–28.

5. Bisiach G , Minervini G & Zerbetto F (1986) Possible integrated control of grapevine sour rot. Vitis 25: 118–128.

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