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,...
Published July 1987. Reprinted July 2001. Information within this publication may be outdated. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Information within this publication may be outdated. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published July 1987. Reprinted July 1998. Information within this publication may be outdated. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Reprinted July 1989. Information within this publication may be outdated. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Reprinted July 1998. Information within this publication may be outdated. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Information within this publication may be outdated. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Reprinted January 1984. Information within this publication may be outdated. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Information within this publication may be outdated. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Information within this publication may be outdated. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog