Article

First application of digital-PCR in oenology for the specific detection of intact cells of <i>Brettanomyces bruxellensis</i> in the winemaking process

2024-04-23

Abstract excerpt

Wine is a complex matrix resulting from a fermentation process carried out by specific microbial communities. These communities can be in competition and the development of some microorganisms, as the yeast Brettanomyces bruxellensis , can impact the fermentation process and lead to organoleptic alterations of wine. To manage this risk, microbiological diagnostic methods as microscopic observations, qPCR or flow...

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Literature Corpus work: 650ca63d-b4b3-5685-8dec-1f2eed2a2b0d
DOI: 10.1101/2024.04.23.590681

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