Spoilage yeasts in the wine industry

International Journal of Food Microbiology

Volumn 86, Issue 1-2, 2003, Pages 23-50

  Loureiro, V ^a   Malfeito Ferreira, M ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Brettanomyces Dekkera spp.; Contamination; Differential media; Spoilage yeast; Wines; Yeast; Zygosaccharomyces bailii; Zymological indicators

Indexed keywords

BIOLOGICAL MARKER; NUCLEIC ACID;

ACIDITY; ANALYTIC METHOD; CULTURE MEDIUM; ECOLOGY; ECOSYSTEM; FOOD CONTAMINATION; FOOD QUALITY; FOOD SPOILAGE; METHODOLOGY; MICROBIOLOGY; NONHUMAN; QUALITY CONTROL; REVIEW; SCIENTIFIC LITERATURE; VINEYARD; WINE INDUSTRY; YEAST;

BRETTANOMYCES; DEKKERA; VITACEAE; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII;

EID: 0041843619     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00246-0     Document Type: Review

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