Results 81 to 90 of about 1,591 (165)
, 2021 Dekkera bruxellensis è un microrganismo conosciuto da anni a livello internazionale per essere uno dei principali contaminanti dei prodotti della filiera uva-vino.
BRACALONI, EDOARDO
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Quantificação de leveduras do género Brettanomyces/Dekkera em vinhos de qualidade [PDF]
, 2014 A acumulação de fenóis voláteis em vinhos, principalmente nos de elevada qualidade, tem causado grande preocupação na enologia moderna, sendo considerado, nos dias de hoje, um ponto-chave no controlo da sua qualidade.
Pedro, Sílvia Diana Nascimento
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Abordări metodologice pentru izolarea levurilor din genul Brettanomyces/Dekkera din vin [PDF]
, 2021 Among the various causes of spoilage of wine and wine materials, some genera and types of wild yeast are especially common. One of the most harmful microorganisms is the yeast of the genus Brettanomyces / Dekkera.
BEHTA, Emilia
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Thermal inactivation of Brettanomyces/Dekkera yeast and specific selective medium development
, 2009 U ovom radu su provedena istraživanja termičke inaktivacije kvasaca roda Brettanomyces/Dekkera. Proučavan je utjecaj temperature od 50˚C, 55˚C i 60˚C, na mješovitu kulturu kvasca dobivenu submerznom propagacijom.
Koričan, Martina
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Journal of Dairy Science: The flavor development of koumiss is intricately linked to its starter culture. This research aimed to delve into the microbial diversity of mare milk and koumiss, isolate the dominant lactic acid bacteria (LAB) and yeast, and assess the effects of ...
Yanan Xia +3 more
doaj +1 more source
Frontiers in Microbiology, 2019 Eight water kefir fermentation series differing in buffer capacity and calcium concentration of the water used for fermentation were studied during eight backslopping steps.
David Laureys +3 more
doaj +1 more source
Brettanomyces/Dekkera: control y detección en bodegas
, 2007 Las levaduras del género Brettanomyces/Dekkera ocasionan uno de los problemas más graves en el ámbito de la enología actual. A ellas se debe la génesis en vinos de determinados fenoles volátiles que se traducen, a partir de cierta concentración, en ...
Navascués López-Cordón, Eva
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, 2015 Brettanomyces/Dekkera is a wine contaminating yeast responsible for serious economic losses due to the production of volatile phenols and the consequent negative impact on wine quality.
Brás, Susana Maria Pereira
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Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces
, 2001 Aims: The objectives of this work were to develop a selective and/or differential medium able to effciently recover Dekkera/Brettanomyces sp. from wine-related environments and to determine the relationship between these yeasts and the 4-ethylphenol ...
Rodrigues, N. +4 more
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Food Technology and Biotechnology, 2014 The paper examines the impact of ethanol, and hidroxycinnamic and vinylphenol precursors on the production of volatile phenols in fermentations of mixed and pure cultures of yeasts Saccharomyces cerevisiae and Dekkera bruxellensis.
Janez Kosel, Neža Čadež, Peter Raspor
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