A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea

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

(2012) Virginie Serpaggi et al.   FOOD MICROBIOLOGY

Biocontrol of Botrytis cinerea in table grapes by non-pathogenic indigenous Saccharomyces cerevisiae yeasts isolated from viticultural environments in Argentina

(2011) M.C. Nally et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Recent advances on the use of natural and safe alternatives to conventional methods to control postharvest gray mold of table grapes

(2011) Gianfranco Romanazzi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

(2010) Francesca Comitini et al.   FOOD MICROBIOLOGY

Review: Alternatives to synthetic fungicides forBotrytis cinereamanagement in vineyards

(2009) M.A. JACOMETTI et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Determination of 4-ethylcatechol in wine by high-performance liquid chromatography–coulometric electrochemical array detection

(2008) R. Larcher et al.   ANALYTICA CHIMICA ACTA

Grey mould incidence is reduced on grapevines with lower vegetative and reproductive growth

(2008) Héctor Valdés-Gómez et al.   CROP PROTECTION

Acetic acid bacteria spoilage of bottled red wine—A review

(2007) Eveline J. Bartowsky et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY