Concepedia
Letters in Applied Microbiology · 2011 · 29 citations · 14 references
Open access
Better media formulations will improve the detection of Dekkera, thereby increasing microbiological control during winemaking.
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The Role and Use of Non-Saccharomyces Yeasts in Wine Production
N.P. Jolly, O.P.H. Augustyn, Isak S. Pretorius · South African Journal of Enology and Viticulture · 2017 · 350 citations · Full text
Biology, Wine Fermentations, Biomanufacturing +13
The influence of Brettanomyces/dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines
Pascal Chatonnet, D. Dubourdieu, Jean‐Noël Boidron · American Journal of Enology and Viticulture · 1995 · 302 citations
Food Chemistry, Red Wines, Biosynthesis +15
The Influence of<i>Brettanomyces/Dekkera</i>sp. Yeasts and Lactic Acid Bacteria on the Ethylphenol Content of Red Wines
P. Chatonnet, D. Dubourdieu, J. N. Boidron · American Journal of Enology and Viticulture · 1995 · 270 citations
Microbial Physiology, Food Chemistry, Biosynthesis +20
Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces
Nicole Martins Rodrigues, Giovanna Camile Vaz Gonçalves, S. Pereira-da-Silva et al. · Journal of Applied Microbiology · 2001 · 183 citations · Full text
Genetic and Physiological Characterization of<i>Brettanomyces bruxellensis</i>Strains Isolated from Wines
Lorenza Conterno, C.M. Lucy Joseph, Torey Arvik et al. · American Journal of Enology and Viticulture · 2006 · 166 citations · Full text
Genetics, Rdna Gene, Dna Barcoding +16