Title |
Brettanomyces bruxellensis yeasts: impact on wine and winemaking
|
---|---|
Published in |
World Journal of Microbiology and Biotechnology, September 2017
|
DOI | 10.1007/s11274-017-2345-z |
Pubmed ID | |
Authors |
Monica Agnolucci, Antonio Tirelli, Luca Cocolin, Annita Toffanin |
Abstract |
Yeasts belonging to the Brettanomyces/Dekkera genus are non-conventional yeasts, which affect winemaking by causing wine spoilage all over the world. This mini-review focuses on recent results concerning the presence of Brettanomyces bruxellensis throughout the wine processing chain. Here, culture-dependent and independent methods to detect this yeast on grapes and at the very early stage of wine production are encompassed. Chemical, physical and biological tools, devised for the prevention and control of such a detrimental species during winemaking are also presented. Finally, the mini-review identifies future research areas relevant to the improvement of wine safety and sensory profiles. |
X Demographics
Geographical breakdown
Country | Count | As % |
---|---|---|
France | 1 | 100% |
Demographic breakdown
Type | Count | As % |
---|---|---|
Members of the public | 1 | 100% |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 89 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Bachelor | 18 | 20% |
Student > Ph. D. Student | 12 | 13% |
Student > Master | 10 | 11% |
Researcher | 7 | 8% |
Student > Doctoral Student | 4 | 4% |
Other | 12 | 13% |
Unknown | 26 | 29% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 31 | 35% |
Biochemistry, Genetics and Molecular Biology | 13 | 15% |
Chemistry | 4 | 4% |
Engineering | 3 | 3% |
Physics and Astronomy | 2 | 2% |
Other | 6 | 7% |
Unknown | 30 | 34% |