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Spoilage traits and control of Brettanomyces bruxellensis: advances and implications for winemaking

delete2025-12-23
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PRE
AI
D
David Cotriscau
S
Sandra Wilks
A
Arnaud Delaherche
M
Mickaël Durand‐Dubief
V
Vladimir Jiranek *
DOI：10.1016/j.tifs.2025.105513delete
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Abstract

Abstract

En 中文
• Biological control offers sustainable alternatives to chemical wine preservatives • VBNC state and biofilms reduce efficacy of current detection and control methods • High genetic diversity underlies strain-dependent spoilage and SO2 tolerance • Integrated approaches are needed to overcome B. bruxellensis's adaptive traits.

Journal

T
Trends in Food Science and Technology
IF:
15.4
Papers:
5.0K
Citations:
5.6W

Organization

F
fermentis by lesaffre
Scholars:
5
Papers: 4
Citations: 0
L
lesaffre international
Scholars:
3
Papers: 3
Citations: 0
S
School of Biological Sciences
Scholars:
583
Papers: 272
Citations: 0
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