Production of Volatile Compounds by Wine Strains of Brettanomyces bruxellensis Grown in the Presence of Different Precursor Substrates

C.M. Lucy Joseph; Laura W. Gorton; Susan E. Ebeler; Linda F. Bisson

doi:10.5344/ajev.2013.12095

Research Article

Production of Volatile Compounds by Wine Strains of Brettanomyces bruxellensis Grown in the Presence of Different Precursor Substrates

C.M. Lucy Joseph, Laura W. Gorton, Susan E. Ebeler, Linda F. Bisson

Am J Enol Vitic. 2013 64: 231-240 ; DOI: 10.5344/ajev.2013.12095

C.M. Lucy Joseph

1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616

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Laura W. Gorton

2Cork Supply, 531 Stone Road, Benicia, CA 94510.

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Susan E. Ebeler

1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616

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Linda F. Bisson

1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616

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For correspondence: lfbisson@ucdavis.org

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Supplemental Data: Data are the means of three replications of each sample. Chemicals are identified with the commonly used name and the CAS number for clarity.

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