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Lactic acid bacteria in the quality improvement and depreciation of wine.

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The effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasteurianus and a strain of Brettanomyces bruxellensis isolated from wine

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Genetic and Physiological Characterization ofBrettanomyces bruxellensisStrains Isolated from Wines

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Climate change associated effects on grape and wine quality and production

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Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?

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Adaptive evolution of sulfite tolerance inBrettanomyces bruxellensis

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Brettanomyces/Dekkera off-flavours and other wine faults associated with microbial spoilage

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Evidence for differences between B. bruxellensis strains originating from an enological environment

Renouf, V. (2009) · International Journal of Wine Research · doi:10.2147/ijwr.s4612 · Cited by 10 · see citing works

Fermentative Production of Volatile Metabolites Using Brettanomyces bruxellensis from Fruit and Vegetable By-Products

Lindsay, M. A., Granucci, N., Greenwood, D. R., & Villas-Bôas, S. G. (2022) · Fermentation · doi:10.3390/fermentation8090457 · Cited by 8 · see citing works

Inactivation kinetic of selected pathogens of coconut water by dimethyl dicarbonate and microbial shelf life during cold storage

Vongluanngam, I., Tocharoenvanith, N., & Assatarakul, K. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15229 · Cited by 6 · see citing works

Brettanomyces/Dekkera off-flavor and other microbial spoilage

Conterno, L., & Henick‐Kling, T. (2021) · Elsevier eBooks · doi:10.1016/b978-0-08-102065-4.00011-0 · Cited by 6 · see citing works

Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages

Garijo, P., Viguera, A. R. G., López, R., Santamaría, P., González‐Arenzana, L., López‐Alfaro, I., Garde‐Cerdán, T., Olarte, C., & Cervera, S. A. S. (2016) · European Food Research and Technology · doi:10.1007/s00217-016-2796-8 · Cited by 5 · see citing works

Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts

Canonico, L., Agarbati, A., Comitini, F., & Ciani, M. (2024) · International Journal of Molecular Sciences · doi:10.3390/ijms252111781 · Cited by 4 · see citing works

Ultra-high irradiance (UHI) blue light treatment: A promising method for inactivation of the wine spoilage yeast Brettanomyces bruxellensis

Grangeteau, C., Lebleux, M., David, V., Rousseaux, S., Alexandre, H., Beney, L., & Dupont, S. (2024) · LWT · doi:10.1016/j.lwt.2024.117038 · Cited by 4 · see citing works

Controlling B. bruxellensis with Pulsed Electric Fields: Optimization of industrial protocols and impact on the wine profile

Aguiar-Macedo, M., Pereira, M. T., Redondo, L. M. S., & Silva, C. M. (2023) · BIO Web of Conferences · doi:10.1051/bioconf/20236802041 · Cited by 4 · see citing works

Chemical and physical deterioration of wine

Waterhouse, A. L., & Elias, R. J. (2010) · Elsevier eBooks · doi:10.1533/9781845699260.3.466 · Cited by 4 · see citing works

Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging

Sturm, M. E., Chimeno, S. V., González, M. L., Lerena, M. C., Rojo, M. C., Becerra, L. M., Mercado, L. A., & Combina, M. (2025) · Fermentation · doi:10.3390/fermentation11040175 · Cited by 3 · see citing works

The Brettanomyces bruxellensis Contamination of Wines: A Case Study of Moldovan Micro-Winery

Mitina, I., Grăjdieru, C., Sturza, R., Митин, В., Rubtov, S., Balanuță, A., Behta, E., İnci, F., Hacıosmanoğlu, N., & Zgardan, D. (2024) · Beverages · doi:10.3390/beverages11010003 · Cited by 3 · see citing works

Comment onInfluence of Serving Temperature and Wine Type on Perception of Ethyl Acetate and 4-Ethyl Phenol in Wine

Rayne, S. (2009) · Journal of Wine Research · doi:10.1080/09571260903319945 · Cited by 3 · see citing works

THE METHODOLOGICAL ASPECTS OF USING REAL-TIME POLYMERASE CHAIN REACTION (RT-PCR) IN BRETTANOMYCES/DEKKERA DETECTION

Mitina, I., Zgardan, D., Sturza, R., & Scutaru, I. (2019) · DOAJ (DOAJ: Directory of Open Access Journals) · doi:10.5281/zenodo.3249212 · Cited by 3 · see citing works

Microbiology proficiency testing schemes in wine

Mazzoni, C., Boubetra, A., Nguyen, S., & Tirard, A. (2018) · Accreditation and Quality Assurance · doi:10.1007/s00769-018-1342-8 · Cited by 2 · see citing works

Vinification and Aroma Characteristic of Botrytized Grape

Teissèdre, P., & Donèche, B. B. (2013) · Wiley eBooks · doi:10.1002/9781118569184.ch12 · Cited by 2 · see citing works

Brettanomyces bruxellensis : où en sommes-nous ?

Lonvaud‐Funel, A. (2019) · IVES Technical Reviews vine and wine · doi:10.20870/ives-tr.2019.2584

Brettanomyces( Dekkera )and Ethyl Phenols

Grainger, K. (2021) · Wiley eBooks · doi:10.1002/9781118979082.ch4

Beverage Sensory Modification

Ferreira, M. E. (2019) · MDPI eBooks · doi:10.3390/books978-3-03921-394-8

Ultra-High Irradiance Blue Light Treatment: A Promising Method for Inactivation of the Wine Spoilage Yeast Brettanomyces BruxellensisPreprint

Grangeteau, C., Lebleux, M., David-Vaizant, V., Rousseaux, S., Alexandre, H., Beney, L., & Dupont, S. (2024) · SSRN Electronic Journal · doi:10.2139/ssrn.4783880

Métrologie sensorielle olfactive et apprentissage olfactif appliqués à l’œnologie

Tempère, S. (2010) · doi:10.70675/cdb827a5z07fbz4d33zafcfz98e381cc151d

Biodiversité fongique dans une nouvelle cuverie et dynamique des populations en cuverie (Saccharomyces cerevisiae) et en cave d'élevage (Brettanomyces bruxellensis)

Abdo, H. (2020) · doi:10.70675/dfe94112z4ef0z477bza7acz11274aba5458

Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking

Renouf, V., Falcou, M., Miot‐Sertier, C., Perellò, M., de Revel, G., & Lonvaud‐Funel, A. (2006) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2006.02959.x · Cited by 111 · see citing works

MONITORING AND IDENTIFICATION OF BRETTANOMYCES BRUXELLENSIS IN YOUNG PORTUGUESE RED WINES

Dolce, I., Vella, A., Naselli, V., Craparo, V., Pirrone, A., Viola, E., Perricone, G., Seminerio, V., Alongi, D., Carusi, M., et al. (2025) · Nova Science Publishers (Nova Science Publishers, Inc.)

Spoilage Yeasts in Red Wines

Malfeito‐Ferreira, M. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-814399-5.00015-3 · Cited by 18 · see citing works

Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?

Malfeito‐Ferreira, M. (2018) · Beverages · doi:10.3390/beverages4020032 · Cited by 54 · see citing works

Brettanomyces bruxellensis yeasts: impact on wine and winemaking

Agnolucci, M., Tirelli, A., Cocolin, L., & Toffanin, A. (2017) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-017-2345-z · Cited by 71 · see citing works