
%0 Journal Article
%A Henschke, Paul 
%A Curtin, Chris 
%A Grbin, Paul 
%T Molecular characterisation of the wine spoilage yeast ? Dekkera (Brettanomyces) bruxellensis
%J Microbiology Australia
%D 2007/05/01
%V 28
%N 2
%P 76-78
%K 
%R https://doi.org/10.1071/MA07076
%U https://www.publish.csiro.au/paper/MA07076 
%X How would you react if, upon opening that expensive bottle of red wine you had been saving for a special occasion, all you could smell was a box of Band-aid medical plasters. ?Band-aid?, or ?medicinal? aroma in red wine is but one spectrum of the (generally) negative sensory characteristics that have become synonymous with wine ?spoiled? by the yeast species Dekkera bruxellensis, and its non-sporulating form Brettanomyces bruxellensis. 
