A simple cultural method for the presumptive detection of the yeasts Brettanomyces/Dekkera in wines

Letters in Applied Microbiology

Volumn 41, Issue 6, 2005, Pages 505-510

  Couto, José António ^a   Barbosa, A ^a   Hogg, T ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Brettanomyces Dekkera; Detection; Volatile phenols; Wine; Wine industry

Indexed keywords

TURBIDITY; YEAST;

BRETTANOMYCE/DEKKERUM; CARBON SOURCE; CULTURAL METHODS; CYCLOHEXIMIDES; DETECTION; ENERGY SOURCE; SELECTIVE ENRICHMENT; SIMPLE++; VOLATILE PHENOLS; WINE INDUSTRY;

WINE;

4 ETHYLPHENOL; CHLORAMPHENICOL; CYCLOHEXIMIDE; PARA COUMARIC ACID;

FERMENTATION;

ARTICLE; BRETTANOMYCES; CONTAMINATION; CULTURE MEDIUM; DEKKERA; ENERGY; FUNGAL STRAIN; FUNGUS CULTURE; FUNGUS GROWTH; FUNGUS IDENTIFICATION; NONHUMAN; ODOR; RELIABILITY; SACCHAROMYCES CEREVISIAE; TURBIDITY; WINE; WINE INDUSTRY; YEAST;

BRETTANOMYCES; DEKKERA; FUNGI; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 28444452311     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2005.01782.x     Document Type: Article

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