The antimicrobial effects of chitosan

Introduction: The production of wine involves a complex process that includes the growth of yeast and bacteria, which are responsible for the fermentation of grape juice into wine. However, the growth of these microorganisms can also lead to spoilage and other...

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Chitosan does not eliminate all strains of Brettanomyces

The aim of the study was to test the efficacy of chitosan against the spoilage yeast Brettanomyces bruxellensis. Experimental layout: Researchers from Bordeaux evaluated pure chitosan against 50 strains of Brett as part of a bigger Chitowine project. The project...

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Using hydrostatic pressure to inactivate spoilage yeasts

The aim of the research was to investigate a potential application of high hydrostatic pressure (HHP) for reduction/elimination of Brettanomyces bruxellensis and Saccharomyces cerevisiae in wines. PROJECT LAYOUT: Dry red wine was inoculated with B. bruxellensis and...

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Survival of Brettanomyces in grape pomace

The aim of the study was to determine if Brettanomyces can survive in grape pomace under conditions typically found in vineyards and as a result serve as a source of contamination for future harvests. Experimental layout of short term incubation studies: A Syrah...

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