Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide

The yeast Brettanomyces bruxellensis is one of the most dangerous wine contaminants due to the production of phenolic off-flavors such as 4-ethylphenol. This microbial hazard is regularly tackled by addition of sulfur dioxide (SO(2)). Nevertheless, B. bruxellensis is frequently found at low levels (...

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Detalles Bibliográficos
Autores principales: Branco, Patrícia, Coutinho, Rute, Malfeito-Ferreira, Manuel, Prista, Catarina, Albergaria, Helena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8705515/
https://www.ncbi.nlm.nih.gov/pubmed/34946131
http://dx.doi.org/10.3390/microorganisms9122528

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8705515/
https://www.ncbi.nlm.nih.gov/pubmed/34946131
http://dx.doi.org/10.3390/microorganisms9122528

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