Harnessing improved understanding ofBrettanomyces bruxellensisbiology to mitigate the risk of wine spoilage-Reference-Cited by-同舟云学术

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Harnessing improved understanding ofBrettanomyces bruxellensisbiology to mitigate the risk of wine spoilage

Published:2015-11-20 Issue: Volume:21 Page:680-692
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Curtin C.¹,Varela C.¹,Borneman A.¹

Affiliation:

1. The Australian Wine Research Institute; Urrbrae SA 5064 Australia

Funder

Australian grapegrowers and winemakers

Australian Government

South Australian State Government and Bioplatforms Australia

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12200/fullpdf

Reference209 articles.

1. Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines;Agnolucci;International Journal of Food Microbiology,2009

2. Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis;Agnolucci;International Journal of Food Microbiology,2010

3. Development of microsatellite markers for the rapid and reliable genotyping of Brettanomyces bruxellensis at strain level;Albertin;Food Microbiology,2014

4. Determination of viable wine yeast using DNA binding dyes and quantitative PCR;Andorrà;International Journal of Food Microbiology,2010

5. Isolation and characterization of novel benzoates, cinnamates, flavonoids, and lignans from Riesling wine and screening for antioxidant activity;Baderschneider;Journal of Agricultural and Food Chemistry,2001

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1. The Sensory Properties of Foods and Their Assessment by Trained Individuals;Sensory Evaluation and Consumer Acceptance of New Food Products;2024-08-14

2. First application of digital-PCR in oenology for the specific detection of intact cells ofBrettanomyces bruxellensisin the winemaking process;2024-04-23

3. Plasma Activated Water for wine barrels disinfection;LWT;2024-04

4. Evaluation of plant phenolic extracts as an alternative to sulfur dioxide for the control of Oenococcus oeni and Brettanomyces bruxellensis;BIO Web of Conferences;2023

5. Molecular approaches improving our understanding ofBrettanomycesphysiology;FEMS Yeast Research;2022

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