{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2024,9,11]],"date-time":"2024-09-11T08:49:45Z","timestamp":1726044585206},"publisher-location":"New York, NY","reference-count":73,"publisher":"Springer New York","isbn-type":[{"type":"print","value":"9781493997800"},{"type":"electronic","value":"9781493997824"}],"license":[{"start":{"date-parts":[[2019,1,1]],"date-time":"2019-01-01T00:00:00Z","timestamp":1546300800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2019]]},"DOI":"10.1007\/978-1-4939-9782-4_12","type":"book-chapter","created":{"date-parts":[[2019,9,16]],"date-time":"2019-09-16T11:03:14Z","timestamp":1568631794000},"page":"375-394","update-policy":"http:\/\/dx.doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Spoilage Yeasts in Wine Production"],"prefix":"10.1007","author":[{"given":"Manuel","family":"Malfeito-Ferreira","sequence":"first","affiliation":[]},{"given":"Ana Carla","family":"Silva","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2019,9,17]]},"reference":[{"key":"12_CR1","first-page":"111","volume-title":"Modern methods in food mycology","author":"S Andrews","year":"1992","unstructured":"Andrews, S. (1992). Specifications for yeasts in Australian beer, wine and fruit juice products. In R. A. Samson, A. D. Hocking, J. I. Pitt, & A. D. King (Eds.), Modern methods in food mycology (pp. 111\u2013118). Amsterdam: Elsevier."},{"key":"12_CR2","doi-asserted-by":"crossref","first-page":"133","DOI":"10.5344\/ajev.2006.57.2.133","volume":"57","author":"A Barata","year":"2006","unstructured":"Barata, A., Correia, P., Nobre, A., Malfeito-Ferreira, M., & Loureiro, V. (2006). Growth and 4-ethylphenol production by the yeast Pichia guilliermondii in grape juices. American Journal of Enology and Viticulture, 57, 133\u2013138.","journal-title":"American Journal of Enology and Viticulture"},{"key":"12_CR3","doi-asserted-by":"publisher","first-page":"201","DOI":"10.1016\/j.ijfoodmicro.2007.11.020","volume":"121","author":"A Barata","year":"2008","unstructured":"Barata, A., Caldeira, J., Botelheiro, R., Pagliara, D., Malfeito-Ferreira, M., & Loureiro, V. (2008). Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of Sulphur dioxide. International Journal Food Microbiology, 121, 201\u2013207.","journal-title":"International Journal Food Microbiology"},{"key":"12_CR4","doi-asserted-by":"publisher","first-page":"243","DOI":"10.1016\/j.ijfoodmicro.2011.11.025","volume":"153","author":"A Barata","year":"2012","unstructured":"Barata, A., Malfeito-Ferreira, M., & Loureiro, V. (2012a). The microbial ecology of wine grape berries. International Journal of Food Microbiology, 153, 243\u2013259.","journal-title":"International Journal of Food Microbiology"},{"key":"12_CR5","doi-asserted-by":"publisher","first-page":"152","DOI":"10.1016\/j.ijfoodmicro.2011.12.029","volume":"154","author":"A Barata","year":"2012","unstructured":"Barata, A., Malfeito-Ferreira, M., & Loureiro, V. (2012b). Changes in sour rotten grape berry microbiota during ripening and wine fermentation. International Journal of Food Microbiology, 154, 152\u2013161.","journal-title":"International Journal of Food Microbiology"},{"key":"12_CR6","doi-asserted-by":"publisher","first-page":"140","DOI":"10.5539\/jfr.v2n1p140","volume":"2","author":"A Barata","year":"2013","unstructured":"Barata, A., Laureano, P., D\u2019Antuono, I., Martorell, P., Stender, H., Malfeito-Ferreira, M., Querol, A., & Loureiro, V. (2013). Enumeration and identification of 4-ethylphenol producing yeasts recovered from the wood of wine ageing barriques after different sanitation treatments. Journal of Food Research, 2, 140\u2013149.","journal-title":"Journal of Food Research"},{"key":"12_CR7","doi-asserted-by":"publisher","first-page":"242","DOI":"10.1111\/j.1755-0238.2005.tb00028.x","volume":"11","author":"S-J Bell","year":"2005","unstructured":"Bell, S.-J., & Henschke, P. A. (2005). Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research, 11, 242\u2013295.","journal-title":"Australian Journal of Grape and Wine Research"},{"key":"12_CR8","doi-asserted-by":"crossref","first-page":"168","DOI":"10.5344\/ajev.2000.51.2.168","volume":"51","author":"LF Bisson","year":"2000","unstructured":"Bisson, L. F., & Butzke, C. E. (2000). Diagnosis and rectification of stuck and sluggish fermentations. American Journal of Enology and Viticulture, 51, 168\u2013177.","journal-title":"American Journal of Enology and Viticulture"},{"volume-title":"Food spoilage microorganisms","year":"2006","key":"12_CR9","unstructured":"Blackburn, C. (Ed.). (2006). Food spoilage microorganisms. Cambridge: Woodhead Pub. Ltd.."},{"key":"12_CR10","doi-asserted-by":"publisher","first-page":"449","DOI":"10.1038\/434449a","volume":"434","author":"T Boekhout","year":"2005","unstructured":"Boekhout, T. (2005). Biodiversity: Gut feeling for yeasts. Nature, 434, 449\u2013451.","journal-title":"Nature"},{"volume-title":"Yeasts in food: Beneficial and detrimental aspects","year":"2003","key":"12_CR11","unstructured":"Boekhout, T., & Robert, V. (Eds.). (2003). Yeasts in food: Beneficial and detrimental aspects. Hamburg: B. Behr\u2019s Verlag."},{"key":"12_CR12","doi-asserted-by":"publisher","first-page":"e0128702","DOI":"10.1371\/journal.pone.0128702","volume":"10","author":"M Chandra","year":"2015","unstructured":"Chandra, M., Oro, I., Ferreira-Dias, S., & Malfeito-Ferreira, M. (2015). Effect of ethanol, sulfur dioxide and glucose on the growth of wine spoilage yeasts using response surface methodology. PLoS One, 10, e0128702. https:\/\/doi.org\/10.1371\/journal.pone.0128702 .","journal-title":"PLoS One"},{"key":"12_CR13","first-page":"277","volume":"27","author":"P Chatonnet","year":"1993","unstructured":"Chatonnet, P., Boidron, J., & Dubourdieu, D. (1993). Influence des conditions d\u2019\u00e9levage et de sulfitage des vins rouges en barriques sur le teneur en \u00e1cide ac\u00e9tique et en ethyl-phenols. Journal International Sciences Vigne Vin, 27, 277\u2013298.","journal-title":"Journal International Sciences Vigne Vin"},{"key":"12_CR14","doi-asserted-by":"publisher","first-page":"1055","DOI":"10.1111\/j.1365-2672.2005.02540.x","volume":"98","author":"M Combina","year":"2005","unstructured":"Combina, M., Mercado, L., Borgo, P., Elia, A., Jofr\u00e9, V., Ganga, A., Martinez, C., & Catania, C. (2005). Yeasts associated to Malbec grape berries from Mendoza, Argentina. Journal of Applied Microbiology, 98, 1055\u20131061.","journal-title":"Journal of Applied Microbiology"},{"key":"12_CR15","doi-asserted-by":"crossref","first-page":"322","DOI":"10.5344\/ajev.2002.53.4.322","volume":"53","author":"L Connel","year":"2002","unstructured":"Connel, L., Stender, H., & Edwards, C. (2002). Rapid detection and identification of Brettanomyces from winery air samples based on peptide nucleic acid analysis. American Journal of Enology and Viticulture, 53, 322\u2013324.","journal-title":"American Journal of Enology and Viticulture"},{"key":"12_CR16","first-page":"214","volume-title":"Methods for the mycological examination of food","author":"R Davenport","year":"1986","unstructured":"Davenport, R. (1986). Unnaceptable levels for yeasts. In A. King, J. Pitt, L. Beuchat, & J. Corry (Eds.), Methods for the mycological examination of food (pp. 214\u2013215). New York: Plenum Press."},{"key":"12_CR17","volume-title":"Handbook of food spoilage yeasts","author":"T Deak","year":"1996","unstructured":"Deak, T., & Beuchat, L. (1996). Handbook of food spoilage yeasts. Boca Raton: CRC Press."},{"key":"12_CR18","first-page":"215","volume-title":"Methods for the mycological examination of food","author":"T Deak","year":"1986","unstructured":"Deak, T., & Reichart, O. (1986). Unnaceptable levels of yeasts in bottled wine. In A. King, J. Pitt, L. Beuchat, & J. Corry (Eds.), Methods for the mycological examination of food (pp. 215\u2013218). New York: Plenum Press."},{"key":"12_CR19","doi-asserted-by":"publisher","DOI":"10.1201\/9781482294644","volume-title":"Wine microbiology: Science and technology","author":"C Delfini","year":"2001","unstructured":"Delfini, C., & Formica, J. (2001). Wine microbiology: Science and technology. New York: Marcel Dekker."},{"key":"12_CR20","doi-asserted-by":"crossref","first-page":"176","DOI":"10.5344\/ajev.1977.28.3.176","volume":"28","author":"D Donnelly","year":"1977","unstructured":"Donnelly, D. (1977a). Airborne microbial contamination in a winery bottling room. American Journal of Enology and Viticulture, 28, 176\u2013181.","journal-title":"American Journal of Enology and Viticulture"},{"key":"12_CR21","doi-asserted-by":"crossref","first-page":"182","DOI":"10.5344\/ajev.1977.28.3.182","volume":"28","author":"D Donnelly","year":"1977","unstructured":"Donnelly, D. (1977b). Elimination from table wines of yeast contamination by filling machines. American Journal of Enology and Viticulture, 28, 182\u2013184.","journal-title":"American Journal of Enology and Viticulture"},{"key":"12_CR22","first-page":"9","volume":"4","author":"F Esch","year":"1992","unstructured":"Esch, F. (1992). Yeast in soft drinks and concentrated fruit juices. Brygmesteren, 4, 9\u201320.","journal-title":"Brygmesteren"},{"key":"12_CR23","doi-asserted-by":"publisher","DOI":"10.5772\/intechopen.69942","volume-title":"Yeast - Industrial Applications","author":"Carlos Escott","year":"2017","unstructured":"Escott, C., Loira, I., Morata, A., Ba\u00f1uelos, M., & Su\u00e1rez-Lepe, J. (2017). Wine spoilage yeasts: control strategy. In A. Morata (Ed.), Yeast. IntechOpen. https:\/\/doi.org\/10.5772\/intechopen.69942 . Available from: https:\/\/www.intechopen.com\/books\/yeast-industrial-applications\/wine-spoilage-yeasts-control-strategy ."},{"key":"12_CR24","first-page":"71","volume-title":"Biodiversity and biotechnology of wine yeasts","author":"G Farris","year":"2002","unstructured":"Farris, G., Zara, S., Pinna, G., & Budroni, M. (2002). Genetic aspects of flor yeasts Sardinian strains, a case of study. In M. Ciani (Ed.), Biodiversity and biotechnology of wine yeasts (pp. 71\u201383). Kerala: Research Signpost."},{"key":"12_CR25","first-page":"1","volume-title":"Biodiversity and Botechnology of wine yeasts","author":"G Fleet","year":"2002","unstructured":"Fleet, G., Prakitchaiwattana, C., Beh, A., & Heard, G. (2002). The yeast ecology of wine grapes. In M. Ciani (Ed.), Biodiversity and Botechnology of wine yeasts (pp. 1\u201317). Kerala: Research Signpost."},{"key":"12_CR26","first-page":"38","volume":"16","author":"G Florenzano","year":"1977","unstructured":"Florenzano, G., Balloni, W., & Materassi, R. (1977). Contributo alla ecologia dei lieviti Schizosaccharomyces sulle uve. Vitis, 16, 38\u201344.","journal-title":"Vitis"},{"key":"12_CR27","doi-asserted-by":"crossref","first-page":"119","DOI":"10.5344\/ajev.1977.28.2.119","volume":"28","author":"B Freeman","year":"1977","unstructured":"Freeman, B., Muller, C., Kepner, R., & Webb, A. (1977). Some products of the metabolism of ethyl 4-oxobutanoate by Saccharomyces fermentati in the film form on the surface of simulated flor sherry. American Journal of Enology and Viticulture, 28, 119\u2013122.","journal-title":"American Journal of Enology and Viticulture"},{"key":"12_CR28","doi-asserted-by":"publisher","DOI":"10.1007\/978-0-387-33349-6","volume-title":"Wine microbiology","author":"K Fugelsang","year":"2007","unstructured":"Fugelsang, K., & Edwards, C. (2007). Wine microbiology. Berlin: Springer Verlag."},{"key":"12_CR29","first-page":"35","volume-title":"Biodiversity and biotechnology of wine yeasts","author":"P Giudici","year":"2002","unstructured":"Giudici, P., & Pulvirenti, A. (2002). Molecular methods for identification of wine yeasts. In M. Ciani (Ed.), Biodiversity and biotechnology of wine yeasts (pp. 35\u201352). Kerala: Research Signpost."},{"key":"12_CR30","doi-asserted-by":"publisher","first-page":"73","DOI":"10.1016\/j.cofs.2017.02.004","volume":"13","author":"A Gschaedler","year":"2017","unstructured":"Gschaedler, A. (2017). Contribution of non-conventional yeasts in alcoholic beverages. Current Opinion in Food Science, 13, 73\u201377.","journal-title":"Current Opinion in Food Science"},{"key":"12_CR31","doi-asserted-by":"crossref","first-page":"571","DOI":"10.1128\/AEM.53.3.571-576.1987","volume":"53","author":"E Guerzoni","year":"1987","unstructured":"Guerzoni, E., & Marchetti, R. (1987). Analysis of yeast Flora associated with grape sour rot and of the chemical disease markers. Applied and Environmental Microbiology, 53, 571\u2013576.","journal-title":"Applied and Environmental Microbiology"},{"key":"12_CR32","doi-asserted-by":"publisher","first-page":"477","DOI":"10.1111\/j.1365-2672.1986.tb01086.x","volume":"60","author":"G Heard","year":"1986","unstructured":"Heard, G., & Fleet, G. (1986). Evaluation of selective media for enumeration of yeasts during wine fermentation. Journal of Applied Bacteriology, 60, 477\u2013481.","journal-title":"Journal of Applied Bacteriology"},{"key":"12_CR33","doi-asserted-by":"publisher","first-page":"100","DOI":"10.1016\/j.gde.2015.10.008","volume":"35","author":"C Hittinger","year":"2015","unstructured":"Hittinger, C., Rokas, A., Bai, F.-Y., Boekhout, T., Gon\u00e7alves, P., Jeffries, T., Kominek, J., Lachance, M.-A., Libkind, D., Rosa, C., Sampaio, J., & Kurtzman, C. (2015). Genomics and the making of yeast biodiversity. Current Opinion in Genetics and Development, 35, 100\u2013109.","journal-title":"Current Opinion in Genetics and Development"},{"key":"12_CR34","doi-asserted-by":"crossref","first-page":"998","DOI":"10.1128\/AEM.62.3.998-1003.1996","volume":"62","author":"JI Ibeas","year":"1996","unstructured":"Ibeas, J. I., Lozano, I., Perdigones, F., & Jim\u00e9nez, J. (1996). Detection of Dekkera-Brettanomyces strains in Sherry by a Nested PCR Method. Applied and Environmental Microbiology, 62, 998\u20131003.","journal-title":"Applied and Environmental Microbiology"},{"volume-title":"Methods for the mycological examination of food","year":"1986","key":"12_CR35","unstructured":"King, A., Pitt, J., Beuchat, L., & Corry, J. (Eds.). (1986). Methods for the mycological examination of food. New York: Plenum Press."},{"key":"12_CR36","doi-asserted-by":"publisher","first-page":"69","DOI":"10.1016\/B978-0-08-092543-1.50013-8","volume-title":"The yeasts","author":"R Kunkee","year":"1993","unstructured":"Kunkee, R., & Bisson, L. (1993). Wine-making yeasts. In A. Rose & J. Harrison (Eds.), The yeasts (Vol. 5, 2nd ed., pp. 69\u2013127). London: Academic.","edition":"2"},{"key":"12_CR37","doi-asserted-by":"publisher","first-page":"289","DOI":"10.1533\/9781845691417.3.289","volume-title":"Food spoilage microorganisms","author":"C Kurtzman","year":"2006","unstructured":"Kurtzman, C., & James, S. (2006). Zygosaccharomyces and related genera. In C. Blackburn (Ed.), Food spoilage microorganisms (pp. 289\u2013305). Cambridge: Woodhead Publishers."},{"key":"12_CR38","doi-asserted-by":"publisher","first-page":"417","DOI":"10.1016\/S1567-1356(03)00012-6","volume":"3","author":"C Kurtzman","year":"2003","unstructured":"Kurtzman, C., & Robnett, C. (2003). Phylogenetic relationships among yeasts of the \u2018Saccharomyces complex\u2019 determined by multigene sequence analysis. FEMS Yeast Research, 3, 417\u2013432.","journal-title":"FEMS Yeast Research"},{"key":"12_CR39","unstructured":"Kurtzman, C., Fell, J., & Boekhout, T. (Eds.) (2011). The yeasts, 5th edition, A taxonomic study. Elsevier, Amsterdam."},{"key":"12_CR40","doi-asserted-by":"publisher","first-page":"247","DOI":"10.1016\/S0963-9969(00)00044-2","volume":"33","author":"V Loureiro","year":"2000","unstructured":"Loureiro, V. (2000). Spoilage yeasts in food and beverages: Characterisation and ecology for improved diagnosis and control. Food Research International, 33, 247\u2013256.","journal-title":"Food Research International"},{"key":"12_CR41","doi-asserted-by":"publisher","first-page":"23","DOI":"10.1016\/S0168-1605(03)00246-0","volume":"86","author":"V Loureiro","year":"2003","unstructured":"Loureiro, V., & Malfeito-Ferreira, M. (2003a). Spoilage yeasts in the wine industry. International Journal of Food Microbiology, 86, 23\u201350.","journal-title":"International Journal of Food Microbiology"},{"key":"12_CR42","doi-asserted-by":"publisher","first-page":"5530","DOI":"10.1016\/B0-12-227055-X\/01131-7","volume-title":"Encyclopedia of food sciences and nutrition","author":"V Loureiro","year":"2003","unstructured":"Loureiro, V., & Malfeito-Ferreira, M. (2003b). Yeasts in spoilage. In B. Caballero, L. Trugo, & P. Finglas (Eds.), Encyclopedia of food sciences and nutrition (2nd ed., pp. 5530\u20135536). London: Academic.","edition":"2"},{"key":"12_CR43","doi-asserted-by":"publisher","first-page":"354","DOI":"10.1533\/9781845691417.3.354","volume-title":"Food spoilage microorganisms","author":"V Loureiro","year":"2006","unstructured":"Loureiro, V., & Malfeito-Ferreira, M. (2006). Spoilage activities of Dekkera\/Brettanomyces spp. In C. Blackburn (Ed.), Food spoilage microorganisms (pp. 354\u2013398). Cambridge: Woodhead Publishers."},{"issue":"11","key":"12_CR44","doi-asserted-by":"publisher","first-page":"356","DOI":"10.1016\/S0924-2244(00)00021-2","volume":"10","author":"V Loureiro","year":"1999","unstructured":"Loureiro, V., & Querol, A. (1999). The prevalence and control of spoilage yeasts in foods and beverages. Trends Food Science and Technology, 10(11), 356\u2013365.","journal-title":"Trends Food Science and Technology"},{"key":"12_CR45","doi-asserted-by":"publisher","first-page":"233","DOI":"10.1533\/9781855739024.2.233","volume-title":"Understanding and measuring the shelf-life of food","author":"V Loureiro","year":"2004","unstructured":"Loureiro, V., Malfeito-Ferreira, M., & Carreira, A. (2004). Detecting spoilage yeasts. In R. Steele (Ed.), Understanding and measuring the shelf-life of food (pp. 233\u2013288). Cambridge: Woodhead Publishers."},{"key":"12_CR46","doi-asserted-by":"publisher","first-page":"95","DOI":"10.1007\/s13213-010-0098-0","volume":"61","author":"M Malfeito-Ferreira","year":"2011","unstructured":"Malfeito-Ferreira, M. (2011). Yeasts and wine off-flavours: A technological perspective. Annals of Microbiology, 61, 95\u2013102.","journal-title":"Annals of Microbiology"},{"key":"12_CR47","doi-asserted-by":"publisher","first-page":"32","DOI":"10.3390\/beverages4020032","volume":"4","author":"M Malfeito-Ferreira","year":"2018","unstructured":"Malfeito-Ferreira, M. (2018). Two decades of \u201chorse sweat\u201d taint and Brettanomyces yeasts in wines: Where do we stand now? Beverages, 4, 32. https:\/\/doi.org\/10.3390\/beverages4020032 .","journal-title":"Beverages"},{"key":"12_CR48","first-page":"293","volume-title":"Actualit\u00e9s Oenologiques 89, Comptes rendus du 4eme Symposium International d\u2019Oenologie, Bordeaux","author":"M Malfeito-Ferreira","year":"1990","unstructured":"Malfeito-Ferreira, M., Lopes, J., & Loureiro, V. (1990). Characterization of spoilage yeasts in Portuguese bottled dry white wines. In P. Rib\u00e9reau-Gayon & A. Lonvaud (Eds.), Actualit\u00e9s Oenologiques 89, Comptes rendus du 4eme Symposium International d\u2019Oenologie, Bordeaux (pp. 293\u2013296). Paris: Dunod."},{"key":"12_CR49","doi-asserted-by":"publisher","first-page":"143","DOI":"10.1016\/S0168-1605(97)00096-2","volume":"38","author":"M Malfeito-Ferreira","year":"1997","unstructured":"Malfeito-Ferreira, M., Tareco, M., & Loureiro, V. (1997). Fatty acid profiling: A feasible typing system to trace yeast contaminations in wine bottling plants. International Journal of Food Microbiology, 38, 143\u2013155.","journal-title":"International Journal of Food Microbiology"},{"issue":"628","key":"12_CR50","first-page":"414","volume":"56","author":"E Minarik","year":"1983","unstructured":"Minarik, E. (1983). Levures de contamination des vins embouteill\u00e9s. Bulletin OIV, 56(628), 414\u2013419.","journal-title":"Bulletin OIV"},{"key":"12_CR51","doi-asserted-by":"publisher","first-page":"299","DOI":"10.1093\/dnares\/dst058","volume":"21","author":"N Mira","year":"2014","unstructured":"Mira, N., M\u00fcnsterk\u00f6tter, M., Dias-Valada, F., Santos, J., Palma, M., Roque, F., Guerreiro, J., Rodrigues, F., Sousa, M., Le\u00e3o, C., G\u00fcldener, U., & S\u00e1-Correia, I. (2014). The genome sequence of the highly acetic acid-tolerant Zygosaccharomyces bailii-derived interspecies hybrid strain ISA1307, isolated from a sparkling wine plant. DNA Research, 21, 299\u2013313.","journal-title":"DNA Research"},{"key":"12_CR52","doi-asserted-by":"crossref","first-page":"140","DOI":"10.5344\/ajev.1982.33.3.140","volume":"33","author":"F Neradt","year":"1982","unstructured":"Neradt, F. (1982). Sources of reinfections during cold-sterile bottling of wine. American Journal of Enology and Viticulture, 33, 140\u2013144.","journal-title":"American Journal of Enology and Viticulture"},{"key":"12_CR53","doi-asserted-by":"publisher","first-page":"6191","DOI":"10.1021\/jf000535b","volume":"48","author":"F Neuser","year":"2000","unstructured":"Neuser, F., Zorn, H., & Berger, R. (2000). Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurrence in sherry and soy sauce. Journal of Agriculture and Food Chemistry, 48, 6191\u20136195.","journal-title":"Journal of Agriculture and Food Chemistry"},{"key":"12_CR54","first-page":"411","volume":"7","author":"B Padilla","year":"2016","unstructured":"Padilla, B., Gil, J., & Manzanares, P. (2016). Past and future of non-Saccharomyces yeasts: From spoilage microorganisms to biotechnological tools for improving wine aroma complexity. Frontiers in Microbiology, 7, 411.","journal-title":"Frontiers in Microbiology"},{"key":"12_CR55","doi-asserted-by":"crossref","first-page":"539","DOI":"10.1128\/AEM.55.2.539-541.1989","volume":"55","author":"I Pardo","year":"1989","unstructured":"Pardo, I., Garc\u00eda, M. J., Z\u00faniga, M., & Uruburu, F. (1989). Dynamics of microbial populations during fermentation of wines from the Utiel-Requena region of Spain. Applied and Environmental Microbiology, 55, 539\u2013541.","journal-title":"Applied and Environmental Microbiology"},{"key":"12_CR56","volume-title":"Fungi and food spoilage","author":"J Pitt","year":"1985","unstructured":"Pitt, J., & Hocking, A. (1985). Fungi and food spoilage. Sydney: Academic."},{"volume-title":"Yeasts in food and beverages","year":"2006","key":"12_CR57","unstructured":"Querol, A., & Fleet, G. (Eds.). (2006). Yeasts in food and beverages. Berlin: Springer-Verlag."},{"key":"12_CR58","doi-asserted-by":"publisher","first-page":"154","DOI":"10.1016\/j.micres.2006.02.006","volume":"162","author":"V Renouf","year":"2007","unstructured":"Renouf, V., & Lonvaud-Funel, A. (2007). Development of an enrichment medium to detect Dekkera\/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries. Microbiological Research, 162, 154\u2013157.","journal-title":"Microbiological Research"},{"key":"12_CR59","doi-asserted-by":"crossref","first-page":"379","DOI":"10.5344\/ajev.2007.58.3.379","volume":"58","author":"V Renouf","year":"2007","unstructured":"Renouf, V., Perello, M.-C., Revel, G., & Lonvaud-Funel, A. (2007). Survival of wine microorganisms in the bottle during storage. American Journal of Enology and Viticulture, 58, 379\u2013386.","journal-title":"American Journal of Enology and Viticulture"},{"key":"12_CR60","doi-asserted-by":"publisher","first-page":"588","DOI":"10.1046\/j.1365-2672.2001.01275.x","volume":"90","author":"N Rodrigues","year":"2001","unstructured":"Rodrigues, N., Gon\u00e7alves, G., Pereira-da-Silva, S., Malfeito-Ferreira, M., & Loureiro, V. (2001). Development and use of a new medium to detect yeasts of the genera Dekkera\/Brettanomyces spp. Journal of Applied Microbiology, 90, 588\u2013599.","journal-title":"Journal of Applied Microbiology"},{"key":"12_CR61","first-page":"101","volume-title":"Microbiologia del vino","author":"P Romano","year":"2005","unstructured":"Romano, P. (2005). Propriet\u00e0 technologiche e di qualit\u00e0 delle specie di lieviti vinari. In M. Vicenzini, P. Romano, & G. Farris (Eds.), Microbiologia del vino (pp. 101\u2013131). Milano: Casa Editirice Ambrosiana."},{"key":"12_CR62","doi-asserted-by":"publisher","first-page":"1570","DOI":"10.4315\/0362-028X-63.11.1570","volume":"63","author":"D Schuller","year":"2000","unstructured":"Schuller, D., C\u00f4rte-Real, M., & Le\u00e3o, C. (2000). A differential medium for the enumeration of the spoilage yeast Zygosaccharomyces bailii in wine. Journal of Food Protection, 63, 1570\u20131575.","journal-title":"Journal of Food Protection"},{"key":"12_CR63","doi-asserted-by":"publisher","first-page":"38","DOI":"10.1016\/j.foodres.2017.12.043","volume":"106","author":"M Sena-Esteves","year":"2018","unstructured":"Sena-Esteves, M., Mota, M., & Malfeito-Ferreira, M. (2018). Patterns of sweetness preference in red wine according to consumer characterization. Food Research International, 106, 38\u201344.","journal-title":"Food Research International"},{"key":"12_CR64","doi-asserted-by":"crossref","first-page":"272","DOI":"10.5344\/ajev.1978.29.4.272","volume":"29","author":"DF Splittstoesser","year":"1978","unstructured":"Splittstoesser, D. F., Queale, D. T., & Mattick, L. R. (1978). Growth of Saccharomyces bisporus var. bisporus, a yeast resistant to sorbic acid. American Journal of Enology and Viticulture, 29, 272\u2013276.","journal-title":"American Journal of Enology and Viticulture"},{"key":"12_CR65","doi-asserted-by":"publisher","first-page":"520","DOI":"10.1046\/j.1365-2672.1999.00844.x","volume":"87","author":"H Steels","year":"1999","unstructured":"Steels, H., James, S., Roberts, I., & Stratford, M. (1999). Zygosaccharomyces lentus: A significant new osmophilic, preservative-resistant spoilage yeast, capable of growth at low temperature. Journal of Applied Microbiology, 87, 520\u2013527.","journal-title":"Journal of Applied Microbiology"},{"key":"12_CR66","doi-asserted-by":"publisher","first-page":"335","DOI":"10.1007\/978-3-540-28398-0_11","volume-title":"Yeasts in food and beverages","author":"M Stratford","year":"2006","unstructured":"Stratford, M. (2006). Food and beverage spoilage Yeats. In A. Querol & G. Fleet (Eds.), Yeasts in food and beverages (pp. 335\u2013379). Berlin: Springer-Verlag."},{"key":"12_CR67","volume-title":"Microbiolog\u00eda Enol\u00f3gica: Fundamentos de Vinificaci\u00f3n","author":"J Su\u00e1rez-Lepe","year":"2004","unstructured":"Su\u00e1rez-Lepe, J., & I\u00f1igo-Leal, B. (2004). Microbiolog\u00eda Enol\u00f3gica: Fundamentos de Vinificaci\u00f3n (3rd ed.). Madrid: Ediciones Mundi-Prensa.","edition":"3"},{"key":"12_CR68","doi-asserted-by":"publisher","first-page":"1922","DOI":"10.1099\/ijs.0.048058-0","volume":"63","author":"S-O Suh","year":"2013","unstructured":"Suh, S.-O., Gujjari, P., Beres, C., Beck, B., & Zhou, J. (2013). Proposal of Zygosaccharomyces parabailii sp. nov. and Zygosaccharomyces pseudobailii sp. nov., novel species closely related to Zygosaccharomyces bailii. International Journal of Systematic and Evolutionary Microbiology, 63, 1922\u20131929.","journal-title":"International Journal of Systematic and Evolutionary Microbiology"},{"key":"12_CR69","doi-asserted-by":"publisher","first-page":"517","DOI":"10.1016\/B978-0-08-092543-1.50023-0","volume-title":"The yeasts","author":"DS Thomas","year":"1993","unstructured":"Thomas, D. S. (1993). Yeasts as spoilage organisms in beverages. In A. Rose & J. Harrison (Eds.), The yeasts (Vol. 5, pp. 517\u2013561). London: Academic."},{"key":"12_CR70","doi-asserted-by":"publisher","first-page":"65","DOI":"10.1016\/j.ijfoodmicro.2018.06.020","volume":"283","author":"I Tubia","year":"2018","unstructured":"Tubia, I., Prasad, K., P\u00e9rez-Lorenzo, E., Abad\u00edn, C., Zum\u00e1rraga, M., Oyanguren, I., Barbero, F., Paredes, J., & Arana, S. (2018). Beverage spoilage yeast detection methods and control technologies: A review of Brettanomyces. International Journal of Food Microbiology, 283, 65\u201376.","journal-title":"International Journal of Food Microbiology"},{"key":"12_CR71","doi-asserted-by":"publisher","first-page":"111","DOI":"10.1002\/yea.3219","volume":"34","author":"C Valera","year":"2017","unstructured":"Valera, C., & Borneman, A. (2017). Yeasts found in vineyards and wineries. Yeast, 34, 111\u2013128.","journal-title":"Yeast"},{"key":"12_CR72","doi-asserted-by":"publisher","first-page":"959","DOI":"10.1016\/j.femsyr.2005.04.007","volume":"5","author":"E Valero","year":"2005","unstructured":"Valero, E., Schuller, D., Cambon, B., Casal, M., & Dequin, S. (2005). Dissemination and survival of commercial wine yeast in the vineyard: A large-scale, three-years study. FEMS Yeast Research, 5, 959\u2013969.","journal-title":"FEMS Yeast Research"},{"key":"12_CR73","doi-asserted-by":"publisher","first-page":"57","DOI":"10.1146\/annurev-food-030212-182533","volume":"4","author":"JM Zuehlke","year":"2013","unstructured":"Zuehlke, J. M., Petrova, B., & Edwards, C. G. (2013). Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera\/Brettanomyces. Annual Review of Food Science and Technology, 4, 57\u201378.","journal-title":"Annual Review of Food Science and Technology"}],"container-title":["Yeasts in the Production of Wine"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/978-1-4939-9782-4_12","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,9,20]],"date-time":"2023-09-20T10:19:37Z","timestamp":1695205177000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/978-1-4939-9782-4_12"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019]]},"ISBN":["9781493997800","9781493997824"],"references-count":73,"URL":"https:\/\/doi.org\/10.1007\/978-1-4939-9782-4_12","relation":{},"subject":[],"published":{"date-parts":[[2019]]},"assertion":[{"value":"17 September 2019","order":1,"name":"first_online","label":"First Online","group":{"name":"ChapterHistory","label":"Chapter History"}}]}}