The yeast species Dekkera bruxellensis is the major cause of red wine spoilage worldwide due to the production of high amounts of volatile phenols (4-ethylphenol and 4-ethylguaiacol), [1]. Predominating spoilage yeasts of high-alcohol beverages are also Saccharomyces spp., Zygosaccharomyces bailii and Saccharomycodes ludwigii [2]
Aims: Dekkera bruxellensis and Pichia guilliermondii are contaminating yeasts in wine due to the pro...
Despite its industrial importance, the yeast species Dekkera (Brettanomyces) bruxellensis has remain...
Brettanomyces bruxellensis is an important wine spoilage agent. In this study a population of Bretta...
Fundação para a Ciência e a Tecnologia (FCT) - POCI 2010; POCTI/AGR/56102/2004.FEDER.AGRO (ENOSAFE, ...
Yeasts of the genus Brettanomyces are well-recognized red wine spoilage contaminants, producing spec...
A total of 63 strains of Dekkera bruxellensis and 32 strains of Pichia guilliermondii isolated from ...
Many genera and species of microorganisms can be found in grape musts and wines at various times dur...
In enology, “Brett” character refers to the wine spoilage caused by the yeast Dekkera/Brettanomyces ...
The hemiascomycete yeast Dekkera bruxellensis, also known as Brettanomyces bruxellensis, is a major ...
Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could pote...
In enology \u201cBrett\u201d character refers to the wine spoilage caused by the yeast Dekkera/Brett...
Although many yeasts are useful for food production and beverage, some species may cause spoilage wi...
The yeast Brettanomyces/Dekkera can cause important spoilage in wines, with the production of ethylp...
Aims: The objectives of this work were to develop a selective and/or differential medium able to ef...
Financially supported by the programs POCI 2010 (FEDER/FCT, POCTI/AGR/56102/2004, POCTI/AGR/56771/20...
Aims: Dekkera bruxellensis and Pichia guilliermondii are contaminating yeasts in wine due to the pro...
Despite its industrial importance, the yeast species Dekkera (Brettanomyces) bruxellensis has remain...
Brettanomyces bruxellensis is an important wine spoilage agent. In this study a population of Bretta...
Fundação para a Ciência e a Tecnologia (FCT) - POCI 2010; POCTI/AGR/56102/2004.FEDER.AGRO (ENOSAFE, ...
Yeasts of the genus Brettanomyces are well-recognized red wine spoilage contaminants, producing spec...
A total of 63 strains of Dekkera bruxellensis and 32 strains of Pichia guilliermondii isolated from ...
Many genera and species of microorganisms can be found in grape musts and wines at various times dur...
In enology, “Brett” character refers to the wine spoilage caused by the yeast Dekkera/Brettanomyces ...
The hemiascomycete yeast Dekkera bruxellensis, also known as Brettanomyces bruxellensis, is a major ...
Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could pote...
In enology \u201cBrett\u201d character refers to the wine spoilage caused by the yeast Dekkera/Brett...
Although many yeasts are useful for food production and beverage, some species may cause spoilage wi...
The yeast Brettanomyces/Dekkera can cause important spoilage in wines, with the production of ethylp...
Aims: The objectives of this work were to develop a selective and/or differential medium able to ef...
Financially supported by the programs POCI 2010 (FEDER/FCT, POCTI/AGR/56102/2004, POCTI/AGR/56771/20...
Aims: Dekkera bruxellensis and Pichia guilliermondii are contaminating yeasts in wine due to the pro...
Despite its industrial importance, the yeast species Dekkera (Brettanomyces) bruxellensis has remain...
Brettanomyces bruxellensis is an important wine spoilage agent. In this study a population of Bretta...