Results 41 to 50 of about 2,868 (153)
The Brettanomyces bruxellensis Contamination of Wines: A Case Study of Moldovan Micro-Winery
BeveragesBrettanomyces bruxellensis yeasts cause wine spoilage by producing volatile phenol compounds with specific off-odors. Assessing the propagation of this species is challenging, especially for micro-wineries. In this study, wines produced in a micro-winery
Irina Mitina +9 more
doaj +1 more source
Incidence du développement de Dekkera/Brettanomyces dans les moûts et les vins
OENO One, 1991 Les levures du genre Dekkera/Brettanomyces sont des cellules caractéristiques, de petites tailles, de forme ogivale. Leur niche écologique a été précisée à partir de prélèvements sur des raisins, des moûts en fermentation, des vins en cours d'élevage ou ...
Françoise Larue +4 more
doaj +1 more source
The barley–malt–beer chain: A process and food safety approach
JSFA reports, Volume 6, Issue 5, Page 144-159, May 2026.Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza +5 more
wiley +1 more source
OENO One, 2016 Aim: The antimicrobial properties of chitosan from different sources (fungal, crab shell, and lactate-forms) against Brettanomyces bruxellensis in culture media and red wines were investigated.
Biljana Petrova +2 more
doaj +1 more source
Journal of Behavioral Decision Making, Volume 39, Issue 2, April 2026.ABSTRACT Expertise is multifaceted. This project builds on the difference between subjective expertise (the confidence one holds in understanding a particular topic) and objective expertise (one's actual understanding of that topic), which can vary independently.
Samuel H. Borislow, Daniel M. Bartels
wiley +1 more source
Sensitivity Threshold for Selected Aromas and Defects in Casual Wine Consumers
Journal of Sensory Studies, Volume 41, Issue 2, April 2026.ABSTRACT Wine aromas and faults are caused by chemical compounds impacting wine quality that can originate from viticulture, vinification, bottling, or aging. Wine professionals are highly trained to recognize and assess quality indicators including characteristic aromas and faults/defects.
Katherine C. Dectis, Beverly J. Tepper
wiley +1 more source
Assessment of the impact of chitosan treatment on microorganisms in enology
IVES Technical Reviews, 2023 As part of the move to reduce SO2 in wines, the empirical use of chitosan to eliminate the spoilage yeast Brettanomyces bruxellensis is becoming a frequent alternative.
Cécile Miot-Sertier +11 more
doaj +1 more source
Food Frontiers, Volume 7, Issue 1, January 2026.ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi +3 more
wiley +1 more source
Brettanomyces bruxellensis biofilms: a lifestyle to withstand environmental stresses?
IVES Technical Reviews, 2020 Ability to form biofilms is a potential resistance strategy, although it has not been much explored so far for the spoilage yeast Brettanomyces bruxellensis.
Sandrine Rousseaux +6 more
doaj +1 more source
Australian Journal of Grape and Wine Research, Volume 2026, Issue 1, 2026.Background and Aims Brettanomyces bruxellensis is an industrially relevant yeast and a major spoilage organism in wine, where tolerance to sulphur dioxide (SO2), the primary preservative used for its control, varies among strains. Although laboratory evolution experiments have shown that polyploid B.
Cristobal A. Onetto +5 more
wiley +1 more source