Brettanomyces bruxellensisevolution and volatile phenols production in red wines during storage in bottles
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2009.04561.x/fullpdf
Reference45 articles.
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2. Survival pattern of Dekkera bruxellensis in wines and inhibitory effect of sulfur dioxide;Barata;Int J Food Microbiol,2008
3. A method for estimating Dekkera/Brettanomyces populations in wines;Benito;J Appl Microbiol,2009
4. Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of Dekkera/Brettanomyces: application for Dekkera/Brettanomyces control in red wine making;Benito;J Food Sci,2009
5. Blouin, J. (1992) Techniques d’analyses des moûts et des vins. Dujardin Salleron Ed.
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