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Filtering by: Alternative title ssim Production of SO2 Binding Compounds and SO2 by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation Creator Chescheir, Stuart C.

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

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hydroxycinnamic acids and the impact this had on volatile phenol production by Brettanomyces. Thirty five wine
Metabolism of Nonesterified and Esterified Hydroxycinnamic Acids in Red Wines by Brettanomyces bruxellensis

Creator:

Schopp, Lauren M., Lee, Jungmin, Osborne, James P., Chescheir, Stuart C., and Edwards, Charles G.

Abstract:

While Brettanomyces can metabolize nonesterified hydroxycinnamic acids found in grape musts/wines (caffeic, p-coumaric, and ferulic acids), it was not known whether this yeast could utilize the corresponding tartaric acid esters (caftaric, p-coutaric, and fertaric acids, respectively). Red wines from Washington and Oregon were inoculated with B. bruxellensis, while hydroxycinnamic acids...

Resource Type:

Article

Full Text:

. (27) Burns, T. R.; Osborne, J. P. Impact of malolactic fermentation on color and color stability of

ScholarsArchive@OSU

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

Metabolism of Nonesterified and Esterified Hydroxycinnamic Acids in Red Wines by Brettanomyces bruxellensis

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