Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Creator Schorr, G. S. Committee Member Osborne, James Contributor Osborne, James

Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

Creator:

Pigao, Kevin E.

Abstract:

The budding yeast Brettanomyces bruxellensis has the potential to spoil fermented beverages and cause financial losses, but also contribute positively to certain products such as Lambic beer. It is most notorious for causing “Brett” spoilage of wine, which is characterized by undesirable aromas such as “bandaid” and “barnyard”, therefore most...

Resource Type:

Masters Thesis

Full Text:

. These are often the first yeasts to begin fermentation. S. cerevisiae follows in succession as higher