Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine

Biocontrol strategies for the limitation of undesired microbial developments in foods and beverages represent a keystone toward the goal of more sustainable food systems. Brettanomyces bruxellensis is a wine spoilage microorganism that produces several compounds that are detrimental for the organole...

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Bibliographic Details
Main Authors: Carmen Berbegal, Carmela Garofalo, Pasquale Russo, Sandra Pati, Vittorio Capozzi, Giuseppe Spano
Format: Article
Language:English
Published: MDPI AG 2017-12-01
Series:Fermentation
Subjects:
Online Access:https://www.mdpi.com/2311-5637/3/4/65