This work reviews the formation of ethylphenols (4-ethylphenol and 4-ethylguaiacol) from
grape hydroxycinnamic acids in aging red wines by yeasts of the genera Brettanomyces and …

Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of
the main sensory characteristics in defining the complexity and quality of red wines …

Wine is made up of more than one thousand compounds, the majority of which, such as
vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are …

Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

Brettanomyces spp. is an indigenous yeast that can grow during wine fermentation and
impact its flavor. The characteristic flavor is often described as phenolic/medicinal, spices …

Wine spoilage associated with Brettanomyces bruxellensis is a major concern for
winemakers. An effective and reliable method to control the proliferation of this yeast is …

Yeasts belonging to the Brettanomyces/Dekkera genus are non-conventional yeasts, which
affect winemaking by causing wine spoilage all over the world. This mini-review focuses on …

Preservation technologies for winemaking have relied mainly on the addition of sulfur
dioxide (SO2), in consequence of the large spectrum of action of this compound, linked to …

Abstract Aims: Brettanomyces/Dekkera bruxellensis is a particularly troublesome wine
spoilage yeast. This work was aimed at characterizing its behaviour in terms of growth and …

The hemiascomycete yeast Dekkera bruxellensis, also known as Brettanomyces
bruxellensis, is a major cause of wine spoilage worldwide. Wines infected with D …