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Brettanomyces bruxellensis yeasts: impact on wine and winemaking

Monica Agnolucci1, Antonio Tirelli2, Luca Cocolin3

  • 1Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto, 80, 56124, Pisa, Italy. monica.agnolucci@unipi.it.

World Journal of Microbiology & Biotechnology
|September 23, 2017
PubMed

Keywords:
Dekkera bruxellensisSulphur dioxideVBNCVolatile phenolsWine spoilage yeasts

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