Detection of Brettanomyces spp. in Red Wines Using Real-Time PCR

Journal of Food Science

Volumn 77, Issue 9, 2012, Pages

  Tofalo, Rosanna ^a   Schirone, Maria ^a   Corsetti, Aldo ^a   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

Brettanomyces spp.; Real time PCR; Red wines

Indexed keywords

4 ETHYLGUAIACOL; 4 ETHYLPHENOL; 4-ETHYLGUAIACOL; 4-ETHYLPHENOL; DRUG DERIVATIVE; FUNGAL DNA; GUAIACOL; PHENOL DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; BRETTANOMYCES; DEKKERA; FOOD CONTAMINATION; FOOD CONTROL; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; REAL TIME POLYMERASE CHAIN REACTION; WINE;

BRETTANOMYCES; DEKKERA; DNA, FUNGAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GUAIACOL; PHENOLS; REAL-TIME POLYMERASE CHAIN REACTION; VOLATILE ORGANIC COMPOUNDS; WINE;

BRETTANOMYCES;

EID: 84866042862     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02871.x     Document Type: Article

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