High pressure inactivation of Brettanomyces bruxellensis in red wine.

@article{Wyk2017HighPI,
  title={High pressure inactivation of Brettanomyces bruxellensis in red wine.},
  author={Sanelle van Wyk and Filipa V M Silva},
  journal={Food microbiology},
  year={2017},
  volume={63},
  pages={199-204}
}
Brettanomyces bruxellensis ("Brett") is a major spoilage concern for the wine industry worldwide, leading to undesirable sensory properties. Sulphur dioxide, is currently the preferred method for wine preservation. However, due to its negative effects on consumers, the use of new alternative non-thermal technologies are increasingly being investigated. The aim of this study was to determine and model the effect of high pressure processing (HPP) conditions and yeast strain on the inactivation of… CONTINUE READING

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