Efficiency of population-dependent sulfite against Brettanomyces bruxellensis in red wine

Brettanomyces bruxellensis is considered as a spoilage yeast encountered mainly in red wine. It is able to reduce vinylphenols from phenolic acids to ethylphenols. These volatiles are responsible for the phenolic “Brett character” described as animal, farm, horse sweat and animal leather odors. Othe...

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Veröffentlicht in:	Food research international 2016-11, Vol.89 (Pt 1), p.620-630
Hauptverfasser:	Longin, Cédric, Degueurce, Claudine, Julliat, Frédérique, Guilloux-Benatier, Michèle, Rousseaux, Sandrine, Alexandre, Hervé
Format:	Artikel
Sprache:	eng
Schlagworte:	4-EP production B. bruxellensis Food engineering Life Sciences Molecular sulfite Red wine VBNC state
Online-Zugang:	Volltext
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