André Barata

Summary

Affiliation: Instituto Superior de Agronomia
Country: Portugal

Publications

  1. doi request reprint New insights into the ecological interaction between grape berry microorganisms and Drosophila flies during the development of sour rot
    André Barata
    Laboratorio de Microbiologia, Departamento de Recursos Naturais Ambiente e Território, Centro de Botânica Aplicada à Agricultura, Instituto Superior de Agronomia, Technical University of Lisbon, Tapada da Ajuda, 1349 017, Lisbon, Portugal
    Microb Ecol 64:416-30. 2012
  2. doi request reprint Changes in sour rotten grape berry microbiota during ripening and wine fermentation
    André Barata
    Laboratorio de Microbiologia, Departamento de Recursos Naturais Ambiente e Território, Centro de Botânica Aplicada à Agricultura, Instituto Superior de Agronomia, Technical University of Lisbon, Lisboa, Portugal
    Int J Food Microbiol 154:152-61. 2012
  3. doi request reprint The microbial ecology of wine grape berries
    A Barata
    Laboratorio de Microbiologia, Centro de Botânica Aplicada à Agricultura, Technical University of Lisbon, 1349 017 Lisbon, Portugal
    Int J Food Microbiol 153:243-59. 2012
  4. doi request reprint Sour rot-damaged grapes are sources of wine spoilage yeasts
    André Barata
    Laboratorio de Microbiologia, Departamento de Botanica e Engenharia Biologica, Instituto Superior de Agronomia, Technical University of Lisbon, Lisboa, Portugal
    FEMS Yeast Res 8:1008-17. 2008
  5. doi request reprint Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds
    André Barata
    CBAA, Laboratory of Microbiology, Instituto Superior de Agronomia, Technical University of Lisbon, Lisboa, Portugal
    J Agric Food Chem 59:2543-53. 2011
  6. doi request reprint The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine
    André Barata
    Laboratorio de Microbiologia, Departamento de Botanica e Engenharia Biologica, Instituto Superior de Agronomia, Technical University of Lisbon, Lisbon, Portugal
    FEMS Yeast Res 8:1097-102. 2008

Detail Information

Publications6

  1. doi request reprint New insights into the ecological interaction between grape berry microorganisms and Drosophila flies during the development of sour rot
    André Barata
    Laboratorio de Microbiologia, Departamento de Recursos Naturais Ambiente e Território, Centro de Botânica Aplicada à Agricultura, Instituto Superior de Agronomia, Technical University of Lisbon, Tapada da Ajuda, 1349 017, Lisbon, Portugal
    Microb Ecol 64:416-30. 2012
    ..In the absence of these insects, plant defense mechanisms are effective and lead to skin healing, preventing disease spread. Thus, we showed that Drosophila sp. act as a vector for microorganisms associated with grape sour rot disease...
  2. doi request reprint Changes in sour rotten grape berry microbiota during ripening and wine fermentation
    André Barata
    Laboratorio de Microbiologia, Departamento de Recursos Naturais Ambiente e Território, Centro de Botânica Aplicada à Agricultura, Instituto Superior de Agronomia, Technical University of Lisbon, Lisboa, Portugal
    Int J Food Microbiol 154:152-61. 2012
    ..After malolactic fermentation, racking and sulphur dioxide addition the only remaining species were the yeast Trigonopsis cantarellii and Saccharomyces cerevisiae, independently of the grape health status...
  3. doi request reprint The microbial ecology of wine grape berries
    A Barata
    Laboratorio de Microbiologia, Centro de Botânica Aplicada à Agricultura, Technical University of Lisbon, 1349 017 Lisbon, Portugal
    Int J Food Microbiol 153:243-59. 2012
    ..Therefore, the influence of abiotic (e.g. climate, rain, hail), biotic (e.g. insects, birds, phytopathogenic and saprophytic moulds) and viticultural (e.g. fungicides) factors is dependent on their primary damaging effect...
  4. doi request reprint Sour rot-damaged grapes are sources of wine spoilage yeasts
    André Barata
    Laboratorio de Microbiologia, Departamento de Botanica e Engenharia Biologica, Instituto Superior de Agronomia, Technical University of Lisbon, Lisboa, Portugal
    FEMS Yeast Res 8:1008-17. 2008
    ..bailii, is strongly associated with sour rot grapes and survives during fermentation with Saccharomyces cerevisiae. The use of selective media provides a more accurate characterization of grape contamination species...
  5. doi request reprint Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds
    André Barata
    CBAA, Laboratory of Microbiology, Instituto Superior de Agronomia, Technical University of Lisbon, Lisboa, Portugal
    J Agric Food Chem 59:2543-53. 2011
    ..The highest levels of γ-decalactone of up to 405 μg L(-1) were also found in all of the samples, suggesting that this could be a relevant aroma compound in Trincadeira wine aroma...
  6. doi request reprint The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine
    André Barata
    Laboratorio de Microbiologia, Departamento de Botanica e Engenharia Biologica, Instituto Superior de Agronomia, Technical University of Lisbon, Lisbon, Portugal
    FEMS Yeast Res 8:1097-102. 2008
    ..Incubation temperatures of 15, 20 and 25 degrees C allowed cellular growth and volatile phenol production. Increasing incubation temperatures to 36 degrees C induced full viability loss of 10 strains of D. bruxellensis within <12 h...