Electronic nose dataset for detection of wine spoilage thresholds [PDF]
Data in Brief, 2019 In this data article, we provide a time series dataset obtained for an application of wine quality detection focused on spoilage thresholds. The database contains 235 recorded measurements of wines divided into three groups and labeled as high quality ...
Juan C. Rodriguez Gamboa +3 more
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Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide [PDF]
Microorganisms, 2021 The yeast Brettanomyces bruxellensis is one of the most dangerous wine contaminants due to the production of phenolic off-flavors such as 4-ethylphenol. This microbial hazard is regularly tackled by addition of sulfur dioxide (SO2).
Patrícia Branco +4 more
doaj +2 more sources
An important step forward for the future development of an easy and fast procedure for identifying the most dangerous wine spoilage yeast, Dekkera bruxellensis, in wine environment [PDF]
Microbial Biotechnology, 2019 Summary Dekkera bruxellensis is the main reason for spoilage in the wine industry. It renders the products unacceptable leading to large economic losses.
Patrícia Branco +3 more
doaj +2 more sources
Assessing the Biofilm Formation Capacity of the Wine Spoilage Yeast Brettanomyces bruxellensis through FTIR Spectroscopy [PDF]
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
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Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages. [PDF]
Compr Rev Food Sci Food SafABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Elhalis H.
europepmc +2 more sources
Revisiting small-molecule fluorescent probes in food freshness detection. [PDF]
Smart MolFluorescent probes serve as versatile tools for food freshness monitoring. This review summarizes recent advances in probes targeting biogenic amines, hydrogen sulfide, pH values, and other key spoilage markers, highlighting their design principles, sensing mechanisms, and practical applications in food quality monitoring. Abstract Food spoilage driven
Wang X +5 more
europepmc +2 more sources
Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology. [PDF]
PLoS ONE, 2015 Response surface methodology (RSM) was used to study the effect of three factors, sulfur dioxide, ethanol and glucose, on the growth of wine spoilage yeast species, Zygosaccharomyces bailii, Schizosaccharomyces pombe, Saccharomycodes ludwigii and ...
Mahesh Chandra +3 more
doaj +2 more sources
Journal of Integrative Agriculture, 2018 The pellicle-forming yeast could cause the quality deterioration of wine. In this study, a pellicle-forming strain Hmp-1 was isolated from the spoilage blackberry wine, and identified as Pichia membranifaciens based on the morphology and partial ...
Ya-Hui Li
exaly +3 more sources
Biology and Life Sciences Forum, 2023 Acetic acid bacteria (AAB) are ubiquitous wine spoilage microorganisms causing significant economic damage to winemakers. Considering difficulties in their isolation through traditional microbiological methods, it would be advantageous to detect them ...
Dan Zgardan +8 more
doaj +1 more source
OENO One, 2023 SO2 is traditionally used to limit or nullify the proliferation of spoilage yeasts in must/wine, but its use has become controversial due to its negative effects on human health.
Benjamín Kuchen +5 more
doaj +1 more source