Results 71 to 80 of about 201 (123)
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
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Journal of Food Quality, Volume 2024, Issue 1, 2024.Traditional fermented beverages are culturally and socially accepted products for consumption, drinking, entertainment, customary practices, and for religious purposes. The purpose of this review was to identify some cereal‐based fermented beverages and determine the differences in their production technologies.
Felix Kwashie Madilo +5 more
wiley +1 more source
International Journal of Polymer Science, Volume 2024, Issue 1, 2024.Kombucha, a potentially probiotic beverage renowned for its health benefits, was brewed using sweetened tea and a microbial consortium known as symbiotic culture of bacteria and yeast (SCOBY). This study is aimed at optimizing SCOBY production media using economical substrates through the Taguchi method of response surface methodology (RSM).
Suriyapriya Selvaraj +2 more
wiley +1 more source
Evaluation of three Brettanomyces qPCR commercial kits: results from an interlaboratory study
OENO One, 2016 Brettanomyces bruxellensis is well adapted to high ethanol concentrations and low pH which allows it to develop in difficult environments, such as wine. B. bruxellensis is mainly found in red wine and is regarded as a spoilage yeast due to its production
Cédric Longin +7 more
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Current Research in Microbial SciencesThe mechanisms underlying flocculation in Brettanomyces bruxellensis, unlike the well-characterized FLO-family gene regulation in Saccharomyces cerevisiae, remain largely unexplored. This study investigates the flocculant phenotypes of 99 B. bruxellensis
Alessandra Di Canito +2 more
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PlantsThe antimicrobial activity of an aqueous extract of the leaves of Schinus polygamus (cav.) Cabrera against microorganisms of food importance was evaluated.
Andrea Acuña-Fontecilla +3 more
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FermentationThe scope of this work is the study of the evolution of Brettanomyces bruxellensis, the main wine spoilage yeast, during bottle fermentation of sparkling wines.
Raffaele Guzzon +5 more
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Brettanomyces bruxellensis prevalence in wines produced and marketed in Spain
Annals of Microbiology, 2010 The sensory deterioration of wine caused by the formation of volatile phenols (4-ethylphenol and 4-ethylguaiacol) due to the growth of the spoilage yeast Brettanomyces during the winemaking process can cause serious financial loss and problems in export trade barriers. The presence of this microorganism is increasingly common in cellars. Fast, specific
Anna Puig +4 more
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Evaluation of the Bio-Protective Effect of Native Candida Yeasts on Sauvignon Blanc Wines
FermentationStudying non-Saccharomyces yeasts as bio-protectors can help find new alternatives to the chemical additive SO2 in winemaking. The present article evaluates the effect of two native yeasts, Candida oleophila and Candida boidinii, as potential bio ...
Camila Veloso +3 more
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Factors Influencing the Growth of Brettanomyces Bruxellensis in Red Wine
, 2023 Brettanomyces bruxellensis is a yeast that continues to be a large threat to the production of quality red wine due to its ability to generate volatile phenols, acetic acid, and other off- flavors in finished wine. To help reduce risk of contamination outcomes, the main and interactive effects of molecular SO2, ethanol, and storage temperature on B ...
openaire +2 more sources