Year: 2024
Type: conference-paper
Abstract: Odours deemed harmful by the consumer and described as "stable", "horse sweat" or "burnt plastic" can be found in wines. The responsible molecules are volatile phenols, produced by a spoilage yeast: brettanomyces bruxellensis. This species is particularly well adapted to the wine environment and can resists many stresses such as a high alcohol level, a low ph or high levels of SO2, more or less efficiently depending on the strain considered.
DOI: 10.58233/s84nqwq0
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
OpenAlex ID: W4407606387