Early Oxidation Detection in White Wine by Electronic Tongue: A Preliminary Study
Food Science &Nutrition, Volume 13, Issue 6, June 2025.Beginning at week 8 of storage, the e‐tongue discrimination indices (DI) between control and treated wine (sealed wine stored alongside partially opened wine bottles) were high (DI > 80%) and remained high throughout the study, indicating that the e‐tongue distinguished between control and treated samples.
Rachel I. Potter +2 more
wiley +1 more source
Characterization of the Key Flavor Compounds and Metabolic Pathways in Sichuan Sun Vinegar Using a Flavor-Oriented Approach [PDF]
Shipin KexueThis study analyzed the unique flavor characteristics and formation mechanism of Sichuan sun vinegar. A comparative analysis of the flavor components in Sichuan sun vinegar and other vinegars was performed using high-performance liquid chromatography ...
WANG Chuan, ZHAO Yulin, LIU Jun, LI Li, LIAO Yuting, CAO Rong
doaj +1 more source
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar
Frontiers in Microbiology, 2019 The spoilage yeasts belonging to the genus Dekkera (anamorph Brettanomyces) are associated with the fermentation process and can be responsible for off-flavors in wine.
Lucia Oro +4 more
doaj +1 more source
Significance of Brettanomyces and Dekkera during Winemaking: A Synoptic Review [PDF]
, 2016 Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially inducespoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus Brettanomyces,or its teleomorph Dekkera,
Pretorius, I.S. +5 more
core +1 more source
Microbial changes during malolactic fermentation in red wine elaboration
OENO One, 2005 Winemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases undesirable micro-organisms pass beyond a limit and become prejudicial to wine quality.
Vincent Renouf +3 more
doaj +1 more source
Biotransformation of hop derived compounds by Brettanomyces yeast strains
, 2020 Several hop derived compounds in wort are known to be converted by yeast during fermentation, influencing the overall perception of the beer. A deeper understanding of such metabolic processes during fermentation is needed to achieve better control of ...
Förster, Jochen +4 more
core +1 more source
Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging
FermentationBrettanomyces 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.
María Elena Sturm +7 more
doaj +1 more source
Brettanomyces bruxellensis : où en sommes-nous ?
IVES Technical Reviews, 2019 Dès les années 1950, B. bruxellensis apparait dans les inventaires de levures de moûts et de vins, et rapidement, on lui attribue des altérations du vin.
Aline Lonvaud-Funel
doaj +1 more source
Comparative proteome analysis of Brettanomyces bruxellensis under hydroxycinnamic acid growth
Electronic Journal of Biotechnology, 2016 Background: Brettanomyces bruxellensis is an important spoilage yeast in the winemaking process. The capacity of this yeast to generate an undesired off-flavor constitutes a significant loss in the Chilean wine industry. Results: The proteomic profile of
Lourdes Carmona +3 more
doaj +1 more source
Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages
, 2017 Two hundred young wines from the D.O.Ca. Rioja (Spain) coming from two consecutive vintages, 100 wines from 2012 and 100 wines from 2013, were analysed and compared with respect to physicochemical composition and Brettanomyces presence.
López, R. +26 more
core +1 more source