Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in <i>Brettanomyces bruxellensis</i>
Sulfite is a common preservative in wine, but the spoilage yeast <i>Brettanomyces bruxellensis</i> can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precursor of volatile phenols), and mic...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-08-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/9/3/69 |