Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging
Brettanomyces bruxellensis is recognized as the main spoilage yeast in red wines, producing volatile phenols that negatively impact wine quality. However, few studies have investigated strain diversity within wineries. Understanding the diversity and distribution of B. bruxellensis strains in diffe...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
MDPI
2025
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/22651 https://www.mdpi.com/2311-5637/11/4/175 https://doi.org/10.3390/fermentation11040175 |
Similar Items: Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging
- Diversidad de cepas de Brettanomyces bruxellensis presentes durante la elaboración y conservación del vino en bodega
- Diseminación de cepas de Brettanomyces bruxellensis en bodega durante la conservación en barricas
- Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
- Microoxigenacion controlada en vinos
- Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
- Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing