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Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols

The yeast Brettanomyces/Dekkera can cause important spoilage in wines, with the production of ethylphenols and other off-flavor compounds. This study aimed at determining the presence of this yeast and the ethylphenols produced by them in Brazilian red wines, establishing their relationship with oth...

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Detalles Bibliográficos
Autores principales:	de Ávila, Larissa Dias, Ayub, Marco Antônio Záchia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Brazilian Society of Microbiology 2013
Materias:	Research Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3804181/ https://www.ncbi.nlm.nih.gov/pubmed/24159287 http://dx.doi.org/10.1590/S1517-83822013005000010

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