Introduction: The production of wine involves a complex process that includes the growth of yeast and bacteria, which are responsible for the...
Brettanomyces
This booklet comprises the most important information for winemakers with regards to Brettanomyces spoilage in wines. It contains the latest results...
The aim of the study was to test the efficacy of chitosan against the spoilage yeast Brettanomyces bruxellensis. Experimental layout: Researchers...
The aim of the research was to investigate a potential application of high hydrostatic pressure (HHP) for reduction/elimination of Brettanomyces...
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...
The aim of the study was to determine the impact of oak species, barrels toasting level, location of staves in barrels and barrel age...
The aim of the study was two-fold: to develop a simple, cheap and reliable method to measure 4-EP and 4-EG in red wines and to use this method to...
The objectives of this study were to investigate the adaptation mechanisms of Brettanomyces bruxellensis to wine and to sulphur dioxide (SO2). In...