Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?
The unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality. The effects of ethylphenols and other metabolites on wine flavor is now recognized worl...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-04-01
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| Series: | Beverages |
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| Online Access: | http://www.mdpi.com/2306-5710/4/2/32 |