Aguilar Solis Maria de Lourdes Alejandra, Ph.D.. is a technical compliance specialist who works in the wine industry.
David M. Gadoury, Ph.D., is a senior research associate in the Department of
Plant Pathology and Plant-Microbe Biology, Cornell University, New York State Agricultural Experiment Station.
Randy W. Worobo, Ph.D., is an associate professor of food science and microbiologist in the Department of Food Science, Cornell University, New York State
Agricultural Experiment Station.
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bruxellensis Using Low Electric Current Treatment (LEC).” J Appl Microbiol
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Food Addit Contam 9:399–404.
3. King, AD Jr. et al. 1981. “Factors Affecting Death of Yeast by Sulfur Dioxide.” J Food Prot 44:92–97.
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in Wine Microbiology: Practical Applications and Procedures, eds. Fugelsang, KC and CG Edwards (New York: Springer Science Business Media),
5. Rodriguez Rodriguez, P and E Gomez Plaza. 2011. “Effect of Volume and
Toast Level of French Oak Barrels (Quercus petraea L.) on Cabernet Sauvi-gnon Wine Characteristics.” Am J Enol Viticult 62:359–365.
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Populations in Wines.” J Appl Microbiol 106:1743–1751.
7. Suarez, R et al. 2007. “The Production of Ethylphenols in Wine by Yeasts
of the Genera Brettanomyces and Dekkera: A Review.” Food Chem
8. Loureiro, V and M Malfeito-Ferreira. 2003. “Spoilage Yeasts in the Wine
Industry.” Int J Food Microbiol 86: 23–50.
9. Salinas, F et al. 2009. “Taqman Real-Time PCR for the Detection and
Enumeration of Saccharomyces cerevisiae in Wine.” Food Microbiol
10. Divol, B et al. 2006. “Genetic Characterization of Strains of
Saccharomyces cerevisiae Responsible for Refermentation in Botrytis-Affected
Wines.” J Appl Microbiol 100:516–526.
11. Dawson, RMC et al. 1986. Data for Biochemical Research (Oxford, UK:
Oxford Science Publications).
12. Mendoza, LM et al. 2009. “Influence of Wine-Related Physicochemical Factors on the Growth and Metabolism of Non-Saccharomyces and
Saccharomyces Yeasts in Mixed Culture.” J Indust Microbiol Biotechnol
13. Divol, B et al. 2005. “Effectiveness of Dimethyldicarbonate to Stop
Alcoholic Fermentation in Wine.” Food Microbiol 22:169–178.
14. Barata, A et al. 2008. “Survival Patterns of Dekkera bruxellensis
in Wines and Inhibitory Effect of Sulfur Dioxide.” Int J Food Microbiol
15. Pilkington, BJ and AH Rose. 1988. “Reactions of Saccharomyces
cerevisiae and Zygosaccharomyces bailii to Sulphite.” J Gen Microbiol
16. Romano, P et al. 1994. “Acetaldehyde Production in Saccharomyces
cerevisiae Wine Yeasts.” FEMS Microbiol Lett 118:213–218.
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