HAL (France)
open access
Impact of stress combination on Brettanomyces bruxellensis growth and volatile phenol production
Brettanomyces bruxellensis is a major wine spoilage yeast responsible for the production of volatile phenols, including 4-ethylphenol (EP) and 4-ethylguaiacol (EG), from grape-derived hydroxycinnamic acids. This study investigated how oenological stress factors, particularly temperature, pH,
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