Memorias de investigación
Research Publications in journals:
The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review
Year:2007

Research Areas
  • Foodstuffs tecnology

Information
Abstract
This work reviews the formation of ethylphenols (4-ethylphenol and 4-ethylguaiacol) from grape hydroxycinnamic acids in aging red wines by yeasts of the genera Brettanomyces and Dekkera. The physico-chemical factors that favour the growth of these undesirable yeasts, the techniques used to detect the presence of Brettanomyces/Dekkera species in wines, and the analytical techniques for monitoring the formation of volatile ethylphenols are all described. Finally, the advantages and disadvantages of the different options for controlling the growth of these yeasts are discussed.
International
Si
JCR
Si
Title
FOOD CHEM
ISBN
0308-8146
Impact factor JCR
3,052
Impact info
Volume
Journal number
102
From page
10
To page
21
Month
SIN MES
Ranking
Participants

Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotécnia y Biotecnología Enológica
  • Departamento: Tecnología de Alimentos