Document Detail

Advances in the Control of Wine Spoilage by Zygosaccharomyces and Dekkera/Brettanomyces.
MedLine Citation:
PMID:  23215631     Owner:  NLM     Status:  Publisher    
Understanding the characteristics of yeast spoilage, as well as the available control technologies, is vital to producing consistent, high-quality wine. Zygosaccharomyces bailii contamination may result in refermentation and CO(2) production in sweet wines or grape juice concentrate, whereas Brettanomyces bruxellensis spoilage often contributes off-odors and flavors to red wines. Early detection of these yeasts by selective/differential media or genetic methods is important to minimize potential spoilage. More established methods of microbial control include sulfur dioxide, dimethyl dicarbonate, and filtration. Current research is focused on the use of chitosan, pulsed electric fields, low electric current, and ultrasonics as means to protect wine quality. Expected final online publication date for the Annual Review of Food Science and Technology Volume 4 is February 28, 2013. Please see for revised estimates.
J M Zuehlke; B Petrova; C G Edwards
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-12-3
Journal Detail:
Title:  Annual review of food science and technology     Volume:  -     ISSN:  1941-1413     ISO Abbreviation:  Annu Rev Food Sci Technol     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-12-10     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101561951     Medline TA:  Annu Rev Food Sci Technol     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
School of Food Science, Washington State University, Pullman, WA 99164-6376; email:
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