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...
| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/22651 https://www.mdpi.com/2311-5637/11/4/175 https://doi.org/10.3390/fermentation11040175 |
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