Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC)

Journal of Applied Microbiology

Volumn 109, Issue 2, 2010, Pages 594-604

  Lustrato, G ^a   Vigentini, I ^b   De Leonardis, A ^a   Alfano, G ^a   Tirelli, A ^b   Foschino, R ^b   Ranalli, G ^a  

^a UNIVERSITY OF MOLISE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Dekkera bruxellensis; ethylphenol; inactivation; low electric current; wine spoilage yeast

Indexed keywords

ELECTRIC CURRENTS; SPOILAGE; WINE;

CELL ACTIVITY; CURRENT TREATMENTS; DEKKERUM BRUXELLENSIS; ETHYLPHENOLS; INACTIVATION; LOW ELECTRIC CURRENT; RED WINE; TREATMENT EFFECTS; WINE SPOILAGE; WINE SPOILAGE YEAST;

YEAST;

ELECTRICITY; FUNCTIONAL MORPHOLOGY; INHIBITION; PARAMETERIZATION; PHYSICOCHEMICAL PROPERTY; SULFUR DIOXIDE; YEAST;

ARTICLE; CELL ACTIVITY; CELL SURVIVAL; CELL VIABILITY; DEKKERA; DEKKERA BRUXELLENSIS; ELECTRIC CURRENT; FOOD SPOILAGE; LOW ELECTRIC CURRENT; NONHUMAN; RED WINE; STORAGE; YEAST CELL;

DEKKERA; DEKKERA BRUXELLENSIS;

EID: 77954512747     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2010.04686.x     Document Type: Article

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