Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification
Author:
Affiliation:
1. Embrapa Uva e Vinho, Brasil
2. Universidade Federal do Rio Grande do Sul, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/babt/v54n2/v54n2a17.pdf
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3. Transport of lactate and other short-chain monocarboxylates in the yeast Saccharomyces cerevisiae;Cássio F;Appl. Environ. Microbiol,1987
4. Influence of Polyphenolic Components of Red Wines on the Microbial Synthesis of Volatile Phenols;Chatonnet P;Am. J. Enol. Vitic,1997
5. Enhanced glycerol content in wines made with immobilized Candida stellata cells;Ciani M;Appl. Environ. Microbiol,1996
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1. Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines;Food Research International;2018-03
2. Effects of single and combined cell treatments based on low pH and high concentrations of ethanol on the growth and fermentation of Dekkera bruxellensis and Saccharomyces cerevisiae;World Journal of Microbiology and Biotechnology;2013-03-28
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