Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?-Reference-Cited by-同舟云学术

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Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?

Published:2018-04-10 Issue:2 Volume:4 Page:32
ISSN:2306-5710
Container-title:Beverages
language:en
Short-container-title:Beverages

Author:

Malfeito-Ferreira Manuel^ORCID

Publisher

MDPI AG

Subject

Food Science

Link

http://www.mdpi.com/2306-5710/4/2/32/pdf

Reference57 articles.

1. The wine and beer yeast Dekkera bruxellensis

2. The Custers effect (negative Pasteur effect) as a diagnostic criterion for the genus Brettanomyces;Scheffers;Antonie Leeuwenhoek,1969

3. The origin of ethylphenols in wines

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

5. Spoilage activities of Dekkera/Brettanomyces spp.;Loureiro,2006

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