Temas
Mostrando ítems 1-4 de 4
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Diseminación de cepas de Brettanomyces bruxellensis en bodega durante la conservación en barricas
(Asociación Latinoamericana de Microbiología, 2021-10-20)La alteración del vino por levaduras contaminantes representa un serio problema para la industria causando importantes pérdidas económicas. Brettanomyces bruxellensis ha sido descripta como la principal levadura contaminante ... -
Diversidad de cepas de Brettanomyces bruxellensis presentes durante la elaboración y conservación del vino en bodega
(Ministro de Ciencia y Tecnología, Gobierno de la Provincia de Córdoba, 2022) -
Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production
(Springer, 2021-01)The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been ... -
Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
(MDPI, 2019-07)Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to ...