Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable

The present study uses a probabilistic model to determine the growth/no growth interfaces of the spoilage wine yeast Dekkera bruxellensis CH29 as a function of ethanol (10–15%, v/v), pH (3.4–4.0) and free SO2 (0–50mg/l) using time (7, 14, 21 and 30days) as a dummy variable. The model, built with a t...

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Veröffentlicht in:	International journal of food microbiology 2014-01, Vol.170, p.83-90
Hauptverfasser:	Sturm, M.E., Arroyo-López, F.N., Garrido-Fernández, A., Querol, A., Mercado, L.A., Ramirez, M.L., Combina, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Dekkera Dekkera - metabolism Ethanol - metabolism Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Growth/no growth boundaries Hydrogen-Ion Concentration Logistic model Models, Statistical Sulfur Dioxide - metabolism Vitaceae Wine - microbiology Wine spoilage
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