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Article

Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines

Lorenza Conterno, C.M. Lucy Joseph, Torey J. Arvik, Thomas Henick-Kling, Linda F. Bisson
Am J Enol Vitic.  2006 57: 139-147 ; DOI: 10.5344/ajev.2006.57.2.139
Lorenza Conterno
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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C.M. Lucy Joseph
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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Torey J. Arvik
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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Thomas Henick-Kling
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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  • For correspondence: th12@cornell.edu
Linda F. Bisson
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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Article Information

vol. 57 no. 2

DOI 
https://doi.org/10.5344/ajev.2006.57.2.139

Published By 
American Journal of Enology and Viticulture
History 
  • Received July 2005
  • Revision received December 2005
  • Published online June 2006.

Copyright & Usage 
Copyright © 2006 by the American Society for Enology and Viticulture

Author Information

  1. Lorenza Conterno1,
  2. C.M. Lucy Joseph2,
  3. Torey J. Arvik3,
  4. Thomas Henick-Kling4,* and
  5. Linda F. Bisson5
  1. 1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
  1. ↵*Corresponding author [email: th12{at}cornell.edu; fax: 315-787-2284]
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Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines
Lorenza Conterno, C.M. Lucy Joseph, Torey J. Arvik, Thomas Henick-Kling, Linda F. Bisson
Am J Enol Vitic.  2006  57: 139-147  ; DOI: 10.5344/ajev.2006.57.2.139
Lorenza Conterno
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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C.M. Lucy Joseph
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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Torey J. Arvik
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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Thomas Henick-Kling
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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  • For correspondence: th12@cornell.edu
Linda F. Bisson
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines
Lorenza Conterno, C.M. Lucy Joseph, Torey J. Arvik, Thomas Henick-Kling, Linda F. Bisson
Am J Enol Vitic.  2006  57: 139-147  ; DOI: 10.5344/ajev.2006.57.2.139
Lorenza Conterno
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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C.M. Lucy Joseph
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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Torey J. Arvik
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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Thomas Henick-Kling
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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  • For correspondence: th12@cornell.edu
Linda F. Bisson
1Research associate, 4Professor, Cornell Enology Group, Department of Food Science and Technology, Cornell University/New York State Agricultural Experiment Station, Geneva, NY 14456; 2Collection curator, 5Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Graduate student in Cornell Enology Group, now at ETS Laboratories, St. Helena, CA 94574.
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