Results 21 to 30 of about 201 (123)
Intraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian wines [PDF]
LWT - Food Science and Technology, 2015 The yeast Brettanomyces bruxellensis, generally considered the main oenological spoilage microbe, is able to survive during the winemaking process and it confers off-odors to wine, in reason of its ability to produce considerable amounts of volatile phenols. Forty-eight isolates of B.
Maria Rosaria Di Toro +8 more
openaire +8 more sources
What kind of sanitation should be applied to remove Brettanomyces bruxellensis biofilms?
IVES Technical Reviews, 2021 The capacity for five Brettanomyces bruxellensis strains to form biofilm on stainless steel was confirmed, and the sanitation of these biofilms was tested using a solution of lactic acid and a reference method (a solution of foaming caustic soda and ...
Manon Deluchat +7 more
doaj +3 more sources
Effect of temperature onBrettanomyces bruxellensis: metabolic and kinetic aspects
Canadian Journal of Microbiology, 2008 The effect of temperatures ranging from 15 to 35 °C on a culture of Brettanomyces bruxellensis was investigated in regards to thermodynamics, metabolism, and kinetics. In this temperature range, we observed an increase in growth and production rates. The growth behavior was well represented using the Arrhenius model, and an apparent activation energy ...
Brandam, Cédric +4 more
openaire +4 more sources
Microorganisms, 2021 Brettanomyces bruxellensis is a wine spoilage yeast known to colonize and persist in production cellars. However, knowledge on the biofilm formation capacity of B. bruxellensis remains limited. The present study investigated the biofilm formation of 11 B.
Maria Dimopoulou +4 more
doaj +1 more source
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
doaj +1 more source
Crystals, 2021 A miniaturized quartz crystal microbalance (QCM) genosensor is proposed for sensitive and real-time detection of short ssDNA sequences (53 bp) or DNA extracted from Brettanomyces bruxellensis (Brett) yeast cells.
Simone Poggesi +5 more
doaj +1 more source
Storage Stability of Brettanomyces bruxellensis-Spoiled Pinot Noir After UV-C Treatment
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
doaj +1 more source
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, Chad Harris
doaj +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
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