Diversity in Spoilage Yeast Dekkera/Brettanomyces bruxellensis Isolated from French Red Wine. Assessment During Fermentation of Synthetic Wine Medium

Author:

Barbin Pascal,Cheval Jean-Luc,Gilis Jean-François,Strehaiano Pierre,Taillandier Patricia

Publisher

Wiley

Subject

Food Science

Reference37 articles.

1. Purification and properties of the β-glucosidase of a yeast capable of fermenting cellobiose to ethanol: Dekkera intermedia. Van Der Walt;Blondin;Appl. Microbiol. Biotechnol.,1993

2. The origin of ethylphenols in wines;Chatonnet;J. Sci. Food Agric.,1992

3. The influence of Brettanomyces/Dekkera sp. yeast and lactic acid bacteria on the ethylphenol content of red wines;Chatonnet;Am. J. Enol. Viti.,1995

4. La contamination des vins par Brettanomyces au cours de la vinification et de l'élevage: incidence, détection et moyens de lutte;Chatonnet;Revue des OEnologues,2000

5. Role of oxygen on acetic acid production by Brettanomyces/Dekkera in winemaking?;Ciani;J. Sci. Food Agric.,1997

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