Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces

Annual Review of Food Science and Technology

Volumn 4, Issue 1, 2013, Pages 57-78

  Zuehlke, J M ^a   Petrova, B ^a   Edwards, C G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Brettanomyces bruxellensis; contamination; yeast; Zygosaccharomyces bailii

Indexed keywords

BRETTANOMYCES BRUXELLENSIS; CONTROL TECHNOLOGIES; GENETIC METHODS; HIGH QUALITY; MICROBIAL CONTROL; PULSED ELECTRIC FIELD; WINE SPOILAGE; ZYGOSACCHAROMYCES BAILII;

CONTAMINATION; ELECTRIC FIELDS; FRUIT JUICES; SULFUR DIOXIDE; WINE; YEAST;

SPOILAGE;

ANTIINFECTIVE AGENT; CHITOSAN; DIETHYL PYROCARBONATE; DIMETHYL PYROCARBONATE; DRUG DERIVATIVE; FUNGAL DNA; SULFUR DIOXIDE;

BRETTANOMYCES; DEKKERA; FERMENTATION; FILTRATION; FOOD CONTROL; FOOD PRESERVATION; FOOD QUALITY; GENETICS; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; ODOR; PHYSIOLOGY; REVIEW; WINE; ZYGOSACCHAROMYCES;

ANTI-INFECTIVE AGENTS; BRETTANOMYCES; CHITOSAN; DEKKERA; DIETHYL PYROCARBONATE; DNA, FUNGAL; FERMENTATION; FILTRATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD QUALITY; ODORS; SULFUR DIOXIDE; WINE; ZYGOSACCHAROMYCES;

MLCS; MLOWN;

EID: 84874872868     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030212-182533     Document Type: Review

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