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Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine

Maria Dimopoulou1, Magdalini Hatzikamari2, Isabelle Masneuf-Pomarede3

  • 1Department of Food Science and Technology, Faculty of Agriculture, Forestry and Natural Environments, Aristotle University of Thessaloniki, Thessaloniki, Greece; UR Oenologie EA 4577, USC 1366 INRA, Bordeaux INP, Université de Bordeaux, France.

Food Microbiology
|December 1, 2018
PubMed

Keywords:
Brettanomyces bruxellensisDekkera bruxellensisGreek wineMicrosatellitesSulfur dioxide resistance

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