Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols
Author:
Publisher
FapUNIFESP (SciELO)
Subject
Microbiology
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar;Frontiers in Microbiology;2019-03-07
2. BrettanomycesSpoilage in Albanian Wines Assessed by Culture-Dependent and Culture-Independent Methods;Journal of Food Science;2019-01-29
3. Statistical Evaluation of 4-ethylphenol and 4-ethylguaiacol Concentrations to Support Sensory Evaluation of "Brett Character" of Wines: A Proposed Threshold;Periodica Polytechnica Chemical Engineering;2018-10-13
4. Volatile phenols are produced by strains of Dekkera bruxellensis under Brazilian fuel ethanol industry-like conditions;FEMS Microbiology Letters;2018-09-18
5. 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches;Critical Reviews in Food Science and Nutrition;2017-12-19
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