Growth and volatile compound production by Brettanomyces/Dekkera bruxellensis in red wine
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2007.03693.x/fullpdf
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1. The origin of ethylphenols in wines
2. Synthesis of volatile phenols by Saccharomyces cerevisiae in wines
3. Mousy Off-Flavor of Wine: Precursors and Biosynthesis of the Causative N-Heterocycles 2-Ethyltetrahydropyridine, 2-Acetyltetrahydropyridine, and 2-Acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176
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