+Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine
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DOI: 10.3389/fmicb.2020.571067
Abstract: Brettanomyces bruxellensis is the main spoilage microbial agent in red wines. The use of fungal chitosan has been authorized since 2009 as a curative treatment to eliminate this yeast in conventional wines and in 2018… read more here.
Keywords: chitosan treatment; wine; treatment; brettanomyces bruxellensis ... See more keywords