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Storage Stability of Brettanomyces bruxellensis-Spoiled Pinot Noir After UV-C Treatment [PDF]
FoodsThe application of ultraviolet-C (UV-C) light has emerged as a promising non-thermal alternative to chemical preservatives in winemaking. This study investigates the efficacy of UV-C treatment on the microbial stability of Pinot noir wine during a 12 ...
Svetlana Cvetkova +5 more
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Chitosan-based strategies as eco-friendly solutions for controlling Brettanomyces bruxellensis contamination in wine production [PDF]
Frontiers in MicrobiologyIntroductionThis study investigates the antimicrobial activity of chitosan against Brettanomyces bruxellensis, a wine spoilage yeast responsible for producing volatile phenols that lead to undesirable sensory defects commonly referred to as “Brett ...
Francesco Tedesco +14 more
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Metschnikowia pulcherrima and Lachancea thermotolerans Killer Toxins: Contribution to Must Bioprotection [PDF]
FoodsThe spoilage of wine caused by Brettanomyces bruxellensis and Hanseniaspora uvarum poses a significant challenge for winemakers, necessitating the development of effective and reliable strategies to control the growth of these yeasts, such as grape must ...
Fatima El Dana +6 more
doaj +2 more sources
Biocontainment efficacy redefined [PDF]
Applied and Environmental MicrobiologyBiocontainment of genetically modified microorganisms (GMMs) is thought to be essential to maintain the genetic integrity and lineages of native organisms of the same species in the environment as well as to minimize any ecological risk from release of a
Linda F. Bisson
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Foods, 2015 Brettanomyces yeasts are well-known as spoilage organisms in both the wine and beer industries, but also contribute important desirable characters to certain beer styles.
Michael Lentz
exaly +3 more sources
Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?
Beverages, 2018 The unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality.
Manuel Malfeito-Ferreira
exaly +3 more sources
+Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine
Frontiers in Microbiology, 2020 Brettanomyces bruxellensis is the main spoilage microbial agent in red wines. The use of fungal chitosan has been authorized since 2009 as a curative treatment to eliminate this yeast in conventional wines and in 2018 in organic wines. As this species is
Guillaume Pierre +2 more
exaly +3 more sources
Study of a First Approach to the Controlled Fermentation for Lambic Beer Production
Microorganisms, 2023 Non-Saccharomyces yeasts represent a great source of biodiversity for the production of new beer styles, since they can be used in different industrial areas, as pure culture starters, in co-fermentation with Saccharomyces, and in spontaneous ...
Vanesa Postigo +2 more
doaj +1 more source
BMC Genomics, 2020 Background Yeasts of the genus Brettanomyces are of significant interest, both for their capacity to spoil, as well as their potential to positively contribute to different industrial fermentations.
Michael J. Roach, Anthony R. Borneman
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Effects of ultrasound treatments on wine microorganisms
Ultrasonics Sonochemistry, 2021 Ultrasound is one of the most promising non-thermal an emerging technique in food technology. The objective of the present work was to evaluate the effect of different ultrasonic treatments on the most important wine microbiota (Saccharomyces and non ...
Raquel Muñoz +4 more
doaj +1 more source