Impact of sulfur dioxide and temperature on culturability and viability of brettanomyces bruxellensis in wine

Journal of Food Protection

Volumn 76, Issue 12, 2013, Pages 2024-2030

  Zuehlke, Jesse M ^a   Edwards, Charles G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

4 ETHYLPHENOL; 4-ETHYLPHENOL; PHENOL DERIVATIVE; SULFUR DIOXIDE;

ARTICLE; BRETTANOMYCES; DOSE RESPONSE; FOOD CONTAMINATION; FOOD CONTROL; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; ODOR; POLYMERASE CHAIN REACTION; TEMPERATURE; WINE;

BRETTANOMYCES; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD STORAGE; MICROBIAL VIABILITY; ODORS; PHENOLS; POLYMERASE CHAIN REACTION; SULFUR DIOXIDE; TEMPERATURE; WINE;

EID: 84889666441     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-243R     Document Type: Article

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