期刊
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
卷 33, 期 10, 页码 -出版社
SPRINGER
DOI: 10.1007/s11274-017-2345-z
关键词
Dekkera bruxellensis; Wine spoilage yeasts; Volatile phenols; Sulphur dioxide; VBNC
资金
- University of Pisa grant (Progetti di Ateneo)
Yeasts belonging to the Brettanomyces/Dekkera genus are non-conventional yeasts, which affect winemaking by causing wine spoilage all over the world. This mini-review focuses on recent results concerning the presence of Brettanomyces bruxellensis throughout the wine processing chain. Here, culture-dependent and independent methods to detect this yeast on grapes and at the very early stage of wine production are encompassed. Chemical, physical and biological tools, devised for the prevention and control of such a detrimental species during winemaking are also presented. Finally, the mini-review identifies future research areas relevant to the improvement of wine safety and sensory profiles.
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