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Effect of a fungal chitosan preparation on Brettanomyces bruxellensis, a wine contaminant.

Authors
  • Taillandier, P
  • Joannis-Cassan, C
  • Jentzer, J-B
  • Gautier, S
  • Sieczkowski, N
  • Granes, D
  • Brandam, C
Type
Published Article
Journal
Journal of Applied Microbiology
Publisher
Wiley (Blackwell Publishing)
Publication Date
Jan 01, 2015
Volume
118
Issue
1
Pages
123–131
Identifiers
DOI: 10.1111/jam.12682
PMID: 25363885
Source
Medline
Keywords
License
Unknown

Abstract

Brettanomyces bruxellensis, a yeast responsible for the production of undesirable aromatic compounds (volatile phenols), is a permanent threat to wine quality. Today, different means are implemented to fight against B. bruxellensis, but are not always sufficient. The chitosan of fungal origin is introduced as a new tool to control B. bruxellensis in winemaking and has poorly been studied before for this application.

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