Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage

European Food Research and Technology

Volumn 233, Issue 2, 2011, Pages 285-291

  Guzzon, Raffaele ^a   Widmann, Giacomo ^a   Malacarne, Mario ^a   Nardin, Tiziana ^a   Nicolini, Giorgio ^a   Larcher, Roberto ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

Barrels; Brettanomyces Dekkera; Ozone; Steam; UV; Volatile phenols

Indexed keywords

AGEING PROCESS; BARRELS; BRETTANOMYCES/DEKKERA; CONVERSION RATES; DIRECT IRRADIATION; ETHYLPHENOLS; MICROBIOLOGICAL CONTROL; MICROBIOTAS; NEGATIVE IMPACTS; POROUS NATURE; SACCHAROMYCES; UV; UV IRRADIATION; VOLATILE PHENOLS; WINE QUALITY;

GENES; IRRADIATION; OZONE; PHENOLS; STEAM; WINE; YEAST;

SPOILAGE;

BRETTANOMYCES; CANDIDA; PICHIA; SACCHAROMYCES;

EID: 79960570820     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1523-8     Document Type: Article

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