Evaluation of three <em>Brettanomyces</em> qPCR commercial kits: results from an interlaboratory study

Evaluation of three <em>Brettanomyces</em> qPCR commercial kits: results from an interlaboratory study

Brettanomyces bruxellensis is well adapted to high ethanol concentrations and low pH which allows it to develop in difficult environments, such as wine. B. bruxellensis is mainly found in red wine and is regarded as a spoilage yeast due to its production of ethylphenols and other compounds responsib...

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Bibliographic Details
Main Authors: Cédric Longin, Frédérique Julliat, Virginie Serpaggi, Julie Maupeu, Geoffrey Bourbon, Sandrine Rousseaux, Michèle Guilloux-Benatier, Hervé Alexandre
Format: Article
Language:English
Published: International Viticulture and Enology Society 2016-12-01
Series:OENO One
Subjects:
Brettanomyces bruxellensis
commercial kits
DNA extraction
quantitative PCR
red wine
Online Access:https://oeno-one.eu/article/view/1274

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