+Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine

+Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine

Brettanomyces bruxellensis is the main spoilage microbial agent in red wines. The use of fungal chitosan has been authorized since 2009 as a curative treatment to eliminate this yeast in conventional wines and in 2018 in organic wines. As this species is known to exhibit great genetic and phenotypic...

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Bibliographic Details
Main Authors: Margot Paulin, Cécile Miot-Sertier, Lucie Dutilh, Clément Brasselet, Cédric Delattre, Guillaume Pierre, Pascal Dubessay, Philippe Michaud, Thierry Doco, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarède, Virginie Moine, Joana Coulon, Amélie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-09-01
Series:Frontiers in Microbiology
Subjects:
chitosan
Brettanomyces bruxellensis
antiseptic
wine
spoilage
volatile phenols
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2020.571067/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2020.571067/full

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