Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches
about
Effectiveness of chitosan against wine-related microorganisms.Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine.Interactive effects between total SO2 , ethanol and storage temperature against Brettanomyces bruxellensis.4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches.Physiology, ecology and industrial applications of aroma formation in yeast.
P2860
Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches
description
article
@en
im Dezember 2013 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в грудні 2013
@uk
name
Brettanomyces susceptibility t ...... vitro and practical approaches
@en
Brettanomyces susceptibility t ...... vitro and practical approaches
@nl
type
label
Brettanomyces susceptibility t ...... vitro and practical approaches
@en
Brettanomyces susceptibility t ...... vitro and practical approaches
@nl
prefLabel
Brettanomyces susceptibility t ...... vitro and practical approaches
@en
Brettanomyces susceptibility t ...... vitro and practical approaches
@nl
P2093
P2860
P50
P1476
Brettanomyces susceptibility t ...... vitro and practical approaches
@en
P2093
Juan Cacho
Myriam Zarazaga
Yolanda Sáenz
P2860
P2888
P304
P356
10.1007/S00217-013-2143-2
P577
2013-12-24T00:00:00Z