Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology

Modeling the Efficacy of Triplet Antimicrobial Combinations: Yeast Suppression by Lauric Arginate, Cinnamic Acid, and Sodium Benzoate or Potassium Sorbate as a Case Study

(2016) YUMEI DAI et al.   JOURNAL OF FOOD PROTECTION

Impact of sulphur dioxide on the viability, culturability, and volatile phenol production of Dekkera bruxellensis in wine

(2013) Monica Agnolucci et al.   ANNALS OF MICROBIOLOGY

A winery-scale trial of the use of antimicrobial plant phenolic extracts as preservatives during wine ageing in barrels

(2013) Eva M. González-Rompinelli et al.   FOOD CONTROL

Microwave technology as a new tool to improve microbiological control of oak barrels: A preliminary study

(2012) Lucía González-Arenzana et al.   FOOD CONTROL

Characterization of the “viable but nonculturable” (VBNC) state in the wine spoilage yeast Brettanomyces

(2012) Virginie Serpaggi et al.   FOOD MICROBIOLOGY

Physiological requirements for growth and competitiveness of Dekkera bruxellensis under oxygen-limited or anaerobic conditions

(2012) Johanna Blomqvist et al.   YEAST

Advances in the Control of Wine Spoilage byZygosaccharomycesandDekkera/Brettanomyces

(2012) J.M. Zuehlke et al.   Annual Review of Food Science and Technology

Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage

(2011) Raffaele Guzzon et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines

(2010) Ilse N. Fredericks et al.   FOOD MICROBIOLOGY

Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis

(2010) Monica Agnolucci et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

(2009) E. Puértolas et al.   FOOD CHEMISTRY

Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines

(2009) Eduardo Puértolas et al.   FOOD RESEARCH INTERNATIONAL

Pulsed electric fields inactivation of wine spoilage yeast and bacteria

(2009) E. Puértolas et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis

(2009) A. Santos et al.   MICROBIOLOGY-SGM

Physiological and oenological traits of differentDekkera/Brettanomyces bruxellensisstrains under wine-model conditions

(2008) Ileana Vigentini et al.   FEMS YEAST RESEARCH