Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking.

@article{Renouf2006InteractionsBB,
  title={Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking.},
  author={Vincent Renouf and M Falcou and C{\'e}cile Miot-Sertier and Marie Claire Perello and Gilles de Revel and Aline Lonvaud-Funel},
  journal={Journal of applied microbiology},
  year={2006},
  volume={100 6},
  pages={1208-19}
}
AIMS Wine is the product of complex interactions between yeasts and bacteria in grape must. Amongst yeast populations, two groups can be distinguished. The first, named non-Saccharomyces (NS), colonizes, with many other micro-organisms, the surface of grape berries. In the past, NS yeasts were primarily considered as spoilage micro-organisms. However, recent studies have established a positive contribution of certain NS yeasts to wine quality. Amongst the group of NS yeasts, Brettanomyces… CONTINUE READING

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