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Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Creator:

Chescheir, Stuart C.

Abstract:

The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...

Resource Type:

Masters Thesis

Full Text:

GC. Dr. Charles Edwards and Lauren M. Schopp collaborated in this project and performed volatile