Preliminary evaluation of infrared spectroscopy for the differentiation of Brettanomyces bruxellensis strains isolated from red wines

International Journal of Food Microbiology

Volumn 143, Issue 3, 2010, Pages 136-142

  Oelofse, A ^a   Malherbe, S ^a   Pretorius, I S ^b   Du Toit, M ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

ATR; Brettanomyces; FTMIR; Red wine; Spectral fingerprints; Volatile phenols

Indexed keywords

PHENOL;

ARTICLE; BRETTANOMYCES; BRETTANOMYCES BRUXELLENSIS; CHEMOMETRIC ANALYSIS; COMPARATIVE STUDY; CONTROLLED STUDY; FINGER DERMATOGLYPHICS; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD SPOILAGE; FUNGAL STRAIN; GENETIC ANALYSIS; GENETIC VARIABILITY; INFRARED SPECTROSCOPY; ISOLATED ARTERY; ISOLATION AND PURIFICATION; MULTIVARIATE ANALYSIS; NONHUMAN; PULSED FIELD GEL ELECTROPHORESIS; RED WINE; RESTRICTION MAPPING; SPECIES DIFFERENTIATION; YEAST CELL;

BRETTANOMYCES; FOOD MICROBIOLOGY; SPECTROPHOTOMETRY, INFRARED; WINE;

BRETTANOMYCES; DEKKERA BRUXELLENSIS;

EID: 77957281639     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.08.004     Document Type: Article

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