Brettanomyces Spoilage in Albanian Wines Assessed by Culture-Dependent and Culture-Independent Methods

Autor:	Ilir, Lloha, Anisa, Peçuli, Elton, Basha, Sanije, Zejnelhoxha, Erjon, Mamoci, Vesna, Milanović, Riccardo, Sabbatini, Andrea, Osimani, Cristiana, Garofalo, Francesca, Clementi, Alice, Agarbati, Maurizio, Ciani, Lucia, Aquilanti
Rok vydání:	2018
Předmět:	Ethanol Albania Food Microbiology Brettanomyces Wine Polymerase Chain Reaction
Zdroj:	Journal of food science. 84(3)
ISSN:	1750-3841
Popis:	In the Albanian winemaking industry, there is little awareness of the potential detrimental effect of Brettanomyces in wines. The aim of this study was to detect and quantify Brettanomyces cells in 22 Albanian bottled wines, representing all the viticultural areas of Albania. A combined approach, including culture-dependent (viable plate counting) and culture-independent (qPCR) methods, was applied. Spoilage indicators (ethylphenols and total and volatile acidity), as well as the primary factors known to influence the growth of Brettanomyces in wine (pH, SO
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::5c8531f097e0218e03f50f4efec8795e https://pubmed.ncbi.nlm.nih.gov/30693955 Zobrazit plný text záznamu Plný text