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METHOD FOR THE DETECTION AND QUANTIFICATION OF YEAST OF THE GENERA BRETTANOMYCES AND/OR DEKKERA IN RED WINE AND OTHER FERMENTED OR CARBONATED DRINKS
METHOD FOR THE DETECTION AND QUANTIFICATION OF YEAST OF THE GENERA BRETTANOMYCES AND/OR DEKKERA IN RED WINE AND OTHER FERMENTED OR CARBONATED DRINKS
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机译:检测和定量红葡萄酒及其他发酵或碳酸饮料中一般啤酒酵母和/或德克酵母的酵母的方法
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摘要
The invention relates to the use of selective-differential media for stimulating the growth of yeast of the genera Brettanomyces/Dekkera, associated with the monitoring of the degradation of p-cumaric acid and the subsequent formation of 4-ethylphenol (smell defect) by means of instrumental analysis HPLC/PDA/ESI-MS, enabling the estimation and/or quantification of the existing microbial population and the potential vinylphenol-reductase enzymatic activity thereof by means of a statistic regression model. This technique is applicable to any stage of an oenology industry and other types of drinks industries.
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