Influence of temperature, copper and CO2 on spore counts and geosmin production by Penicillium expansum (pages 81–86) / (Record no. 3863)

000 -LEADER
fixed length control field 02345nma a2200241 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 2013 eng
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN 1755-0238
040 ## - CATALOGING SOURCE
Transcribing agency Sonoma County Wine Library
041 ## -
-- eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name D. Judet-Correia.
245 10 - TITLE STATEMENT
Title Influence of temperature, copper and CO2 on spore counts and geosmin production by Penicillium expansum (pages 81–86) /
Statement of responsibility, etc by D. Judet-Correia; M. Bensoussan; C. Charpentier and P. Dantigny.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc Australian Society of Viticulture and Oenology,
Date of publication, distribution, etc 2013.
490 0# - JOURNAL TITLE
Title of the journal Australian Journal of Grape and Wine Research
520 ## - ABSTRACT
Abstract Abstract Background and AimMusts and wines produced from rotten grapes often have an earthy/musty odour, with geosmin the responsible compound. Penicillium expansum is considered a potential source of geosmin in rotten grapes from vineyards treated with copper-based fungicides. Methods and ResultsThe laboratory study assessed the influence of temperature (10–30°C), copper concentration (0–76.50 mg/L) and CO2 in the headspace (0.03–3%) on the spore count and the production of geosmin by P. expansum according to a Doehlert design. The spore count and the production of geosmin (ng/mg biomass) were significantly correlated (r = 0.78). Copper had no significant effect on the spore count but was the most important factor for explaining geosmin production. The production of geosmin was enhanced at low temperature (15°C), 0.03% CO2 (i.e. atmospheric level) and high copper concentration (76.50 mg/L). ConclusionPenicillium expansum, grown on Czapek agar, produced a significant amount of geosmin at low temperature and in the presence of copper. Significance of the StudyThis study suggests a possible explanation for the occurrence of earthy/musty odours in musts and wines made from rotten grapes.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME C. Charpentier and P. Dantigny.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME M. Bensoussan.
773 0# - SOURCE JOURNAL
Journal title Australian Journal of Grape and Wine Research
Related parts (Vol.) 19. (No.) issue-1. 2013.
Issue number issue-1
Volume number 19
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12004/references
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12004/pdf
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12004/full
991 ## - OAI IDENTIFIER
OAI set code AJGWR
OAI set name Australian Journal of Grape and Wine Research
100 0# - MAIN ENTRY--PERSONAL NAME
-- 13541
700 0# - ADDED ENTRY-PERSONAL NAME
-- 13542
700 0# - ADDED ENTRY-PERSONAL NAME
-- 13543
856 42 - ELECTRONIC LOCATION & ACCESS
-- Link to original article.

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