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Filtering by: DOI 10.1094/PDIS-10-11-0837-RE Contributor Osborne, James Degree Level Master's

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:

the degree of Master of Science in Food Science and Technology presented on September 11, 2020