Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches

@article{Portugal2013BrettanomycesST,
  title={Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches},
  author={Caur{\'e} Barbosa Portugal and Yolanda S{\'a}enz and Beatriz Rojo-Bezares and Myriam Zarazaga and Carmen Torres and J. M. Ib{\'a}{\~n}ez Cacho and Fernanda Ruiz-Larrea},
  journal={European Food Research and Technology},
  year={2013},
  volume={238},
  pages={641-652}
}
Brettanomyces bruxellensis is a spoiling yeast responsible for developing off-odors in wine described as “Brett-character.” The objective of this study was to evaluate the antimicrobial activity of four enological compounds against Brettanomyces: potassium metabisulfite (PMB), chitosan, enological tannins and dimethyl dicarbonate. Minimal inhibitory concentrations and minimal biocidal concentrations of the antimicrobial agents were determined, and a comparative study between B. bruxellensis and… CONTINUE READING

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