Biodiversity among Brettanomyces bruxellensis Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite

Brettanomyces bruxellensis is regarded as the main spoilage microorganism in the wine industry, owing to its production of off-flavours. It is difficult to eradicate owing to its high tolerance of adverse environmental conditions, such as low nutrient availability, low pH, and high levels of ethanol...

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Detalles Bibliográficos
Autores principales: G-Poblete, Camila, Peña-Moreno, Irina Charlot, de Morais, Marcos Antonio, Moreira, Sandra, Ganga, María Angélica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7232158/
https://www.ncbi.nlm.nih.gov/pubmed/32295086
http://dx.doi.org/10.3390/microorganisms8040557

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7232158/
https://www.ncbi.nlm.nih.gov/pubmed/32295086
http://dx.doi.org/10.3390/microorganisms8040557

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