À propos de cet article

Citez

Ağagündüz D., Şahin T.Ö., Ayten Ş., Yılmaz B., Güneşliol B.E., Russo P., Spano G., Özogul F.: Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry. Food. Biosci. 47, 101617 (2022) AğagündüzD. ŞahinT.Ö. AytenŞ. YılmazB. GüneşliolB.E. RussoP. SpanoG. ÖzogulF. Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry Food. Biosci. 47 101617 2022 10.1016/j.fbio.2022.101617 Search in Google Scholar

Athinarayanan J., Periasamy V.S., Alsaif M.A., Al-Warthan A.A., Alshatwi A.A.: Presence of nanosilica (E551) in commercial food products: TNF-mediated oxidative stress and altered cell cycle progression in human lung fibroblast cells. Cell Biol. Toxicol. 30, 89–100 (2014) AthinarayananJ. PeriasamyV.S. AlsaifM.A. Al-WarthanA.A. AlshatwiA.A. Presence of nanosilica (E551) in commercial food products: TNF-mediated oxidative stress and altered cell cycle progression in human lung fibroblast cells Cell Biol. Toxicol. 30 89 100 2014 10.1007/s10565-014-9271-824526451 Search in Google Scholar

Augustyniak A., Cendrowski K., Grygorcewicz B., Jabłońska J., Nawrotek P., Trukawka M., Mijowska E., Popowska M.: The response of Pseudomonas aeruginosa PAO1 to UV-activated titanium dioxide/silica nanotubes. Int. J. Mol. Sci. 21 (2020) AugustyniakA. CendrowskiK. GrygorcewiczB. JabłońskaJ. NawrotekP. TrukawkaM. MijowskaE. PopowskaM. The response of Pseudomonas aeruginosa PAO1 to UV-activated titanium dioxide/silica nanotubes Int. J. Mol. Sci. 21 2020 10.3390/ijms21207748759005033092046 Search in Google Scholar

Azzolini M., Tosi E., Veneri G., Zapparoli G.: Evaluating the efficacy of lysozyme against lactic acid bacteria under different winemaking scenarios. South African J. of Enol. Vitic. 31 (2016) AzzoliniM. TosiE. VeneriG. ZapparoliG. Evaluating the efficacy of lysozyme against lactic acid bacteria under different winemaking scenarios South African J. of Enol. Vitic. 31 2016 10.21548/31-2-1406 Search in Google Scholar

Bağder Elmacı S., Gülgör G., Tokatlı M., Erten H., İşci A.,Özçelik F.: Effectiveness of chitosan against wine-related microorganisms. Antonie Van Leeuwenhoek 107, 675–686 (2015) Bağder ElmacıS. GülgörG. TokatlıM. ErtenH. İşciA. ÖzçelikF. Effectiveness of chitosan against wine-related microorganisms Antonie Van Leeuwenhoek 107 675 686 2015 10.1007/s10482-014-0362-625528342 Search in Google Scholar

Barnard H., Dooley A.N., Areshian G., Gasparyan B., Faull K.F.: Chemical evidence for wine production around 4000 BCE in the Late Chalcolithic Near Eastern highlands. J. Archaeol. Sci. 38, 977–984 (2011) BarnardH. DooleyA.N. AreshianG. GasparyanB. FaullK.F. Chemical evidence for wine production around 4000 BCE in the Late Chalcolithic Near Eastern highlands J. Archaeol. Sci. 38 977 984 2011 10.1016/j.jas.2010.11.012 Search in Google Scholar

Bartowsky E.J., Costello P.J., Villa A., Henschke P.A.: The chemical and sensorial effects of lysozyme addition to red and white wines over six months’ cellar storage. Aust. J. Grape Wine Res. 10, 143–150 (2004) BartowskyE.J. CostelloP.J. VillaA. HenschkeP.A. The chemical and sensorial effects of lysozyme addition to red and white wines over six months’ cellar storage Aust. J. Grape Wine Res. 10 143 150 2004 10.1111/j.1755-0238.2004.tb00017.x Search in Google Scholar

Batiuk S.D.: The fruits of migration: Understanding the ‘longue dureé’ and the socio-economic relations of the Early Transcaucasian Culture. J. Anthropol. Archaeol. 32, 449–477 (2013) BatiukS.D. The fruits of migration: Understanding the ‘longue dureé’ and the socio-economic relations of the Early Transcaucasian Culture J. Anthropol. Archaeol. 32 449 477 2013 10.1016/j.jaa.2013.08.002 Search in Google Scholar

Behera S.S., Panda S.K.: Ethnic and industrial probiotic foods and beverages: efficacy and acceptance. Curr. Opin. Food Sci. 32, 29–36 (2020) BeheraS.S. PandaS.K. Ethnic and industrial probiotic foods and beverages: efficacy and acceptance Curr. Opin. Food Sci. 32 29 36 2020 10.1016/j.cofs.2020.01.006 Search in Google Scholar

Benito S.: The Management of Compounds that influence human health in modern winemaking from an HACCP point of view. Fermentation 5, 33 (2019) BenitoS. The Management of Compounds that influence human health in modern winemaking from an HACCP point of view Fermentation 5 33 2019 10.3390/fermentation5020033 Search in Google Scholar

Berovic M., Berlot M., Kralj S., Makovec D.: A new method for the rapid separation of magnetized yeast in sparkling wine. Biochem. Eng. J. 88, 77–84 (2014) BerovicM. BerlotM. KraljS. MakovecD. A new method for the rapid separation of magnetized yeast in sparkling wine Biochem. Eng. J. 88 77 84 2014 10.1016/j.bej.2014.03.014 Search in Google Scholar

Bordet F., Joran A., Klein G., Roullier-Gall C., Alexandre H.: Yeast-yeast interactions: mechanisms, methodologies and impact on composition. Microorganisms 8, 600 (2020) BordetF. JoranA. KleinG. Roullier-GallC. AlexandreH. Yeast-yeast interactions: mechanisms, methodologies and impact on composition Microorganisms 8 600 2020 10.3390/microorganisms8040600723226132326124 Search in Google Scholar

Buja L.M.: The cell theory and cellular pathology: Discovery, refinements and applications fundamental to advances in biology and medicine. Exp. Mol. Pathol. 121, 104660 (2021) BujaL.M. The cell theory and cellular pathology: Discovery, refinements and applications fundamental to advances in biology and medicine Exp. Mol. Pathol. 121 104660 2021 10.1016/j.yexmp.2021.10466034116021 Search in Google Scholar

Buja L.M.: The history, science, and art of wine and the case for health benefits: perspectives of an oenophilic cardiovascular pathologist. Cardiovasc. Pathol. 60, 107446 (2022) BujaL.M. The history, science, and art of wine and the case for health benefits: perspectives of an oenophilic cardiovascular pathologist Cardiovasc. Pathol. 60 107446 2022 10.1016/j.carpath.2022.10744635654336 Search in Google Scholar

Burello E., Worth A.P.: A theoretical framework for predicting the oxidative stress potential of oxide nanoparticles. Nanotoxicol. 5, 228–235 (2011) BurelloE. WorthA.P. A theoretical framework for predicting the oxidative stress potential of oxide nanoparticles Nanotoxicol. 5 228 235 2011 10.3109/17435390.2010.50298021609138 Search in Google Scholar

Campos F.M., Couto J.A., Hogg T.A.: Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii. J. Appl. Microbiol. 94, 167–174 (2003) CamposF.M. CoutoJ.A. HoggT.A. Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii J. Appl. Microbiol. 94 167 174 2003 10.1046/j.1365-2672.2003.01801.x12534807 Search in Google Scholar

Capece A., Pietrafesa R., Siesto G., Romano P.: Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine. Microorganisms 8, 738 (2020) CapeceA. PietrafesaR. SiestoG. RomanoP. Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine Microorganisms 8 738 2020 10.3390/microorganisms8050738728524332429079 Search in Google Scholar

Carboni G., Fancello F., Zara G., Zara S., Ruiu L., Marova I., Pinna G., Budroni M., Mannazzu I.: Production of a lyophilized ready-to-use yeast killer toxin with possible applications in the wine and food industries. Int. J. Food. Microbiol. 335, 108883 (2020) CarboniG. FancelloF. ZaraG. ZaraS. RuiuL. MarovaI. PinnaG. BudroniM. MannazzuI. Production of a lyophilized ready-to-use yeast killer toxin with possible applications in the wine and food industries Int. J. Food. Microbiol. 335 108883 2020 10.1016/j.ijfoodmicro.2020.10888332956955 Search in Google Scholar

Cavalieri D., Mcgovern P.E., Hartl D.L., Mortimer R., Polsinelli M.: Evidence for S. cerevisiae fermentation in ancient wine. J. Mol. Evol. 57, 226–232 (2003) CavalieriD. McgovernP.E. HartlD.L. MortimerR. PolsinelliM. Evidence for S. cerevisiae fermentation in ancient wine J. Mol. Evol. 57 226 232 2003 10.1007/s00239-003-0031-215008419 Search in Google Scholar

Chagas R., Monteiro S., Boavida Ferreira R.: Assessment of potential effects of common fining agents used for white wine protein stabilization. Am. J. Enol. Vitic. 63, 574–578 (2012) ChagasR. MonteiroS. Boavida FerreiraR. Assessment of potential effects of common fining agents used for white wine protein stabilization Am. J. Enol. Vitic. 63 574 578 2012 10.5344/ajev.2012.12016 Search in Google Scholar

Cheong Y.K., Calvo-Castro J., Ciric L., Edirisinghe M., Cloutman-Green E., Illangakoon U., Kang Q., Mahalingam S., Matharu R., Wilson R., Ren G.: Characterisation of the chemical composition and structural features of novel antimicrobial nanoparticles. Nanomaterials 7, 1–16 (2017) CheongY.K. Calvo-CastroJ. CiricL. EdirisingheM. Cloutman-GreenE. IllangakoonU. KangQ. MahalingamS. MatharuR. WilsonR. RenG. Characterisation of the chemical composition and structural features of novel antimicrobial nanoparticles Nanomaterials 7 1 16 2017 10.3390/nano7070152553521828644384 Search in Google Scholar

Colangelo D., Torchio F., de Faveri D.M., Lambri M.: The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compouds in an aromatic white wine. Food Chem. 264, 301–309 (2018) ColangeloD. TorchioF. de FaveriD.M. LambriM. The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compouds in an aromatic white wine Food Chem. 264 301 309 2018 10.1016/j.foodchem.2018.05.00529853380 Search in Google Scholar

Comitini F., Capece A., Ciani M., Romano P.: New insights on the use of wine yeasts. Curr. Opin. Food Sci. 13, 44–49 (2017) ComitiniF. CapeceA. CianiM. RomanoP. New insights on the use of wine yeasts Curr. Opin. Food Sci. 13 44 49 2017 10.1016/j.cofs.2017.02.005 Search in Google Scholar

Costa A., Barata A., Malfeito-Ferreira M., Loureiro V.: Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms. Food Microbiol. 25, 422–427 (2008) CostaA. BarataA. Malfeito-FerreiraM. LoureiroV. Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms Food Microbiol. 25 422 427 2008 10.1016/j.fm.2007.10.00318206786 Search in Google Scholar

Costanigro M., Appleby C., Menke S.D.: The wine headache: Consumer perceptions of sulfites and willingness to pay for non-sulfited wines. Food Qual. Prefer. 31, 81–89 (2014) CostanigroM. ApplebyC. MenkeS.D. The wine headache: Consumer perceptions of sulfites and willingness to pay for non-sulfited wines Food Qual. Prefer. 31 81 89 2014 10.1016/j.foodqual.2013.08.002 Search in Google Scholar

Cravero M.C.: Organic and biodynamic wines quality and characteristics: A review. Food Chem. 295, 334–340 (2019) CraveroM.C. Organic and biodynamic wines quality and characteristics: A review Food Chem. 295 334 340 2019 10.1016/j.foodchem.2019.05.14931174766 Search in Google Scholar

Delfini C., Cersosimo M., del Prete V., Strano M., Gaetano G., Pagliara A., Ambrò S.: Resistance screening essay of wine lactic acid bacteria on lysozyme: efficacy of lysozyme in unclarified grape musts. J. Agric. Food Chem. 52, 1861–1866 (2004) DelfiniC. CersosimoM. del PreteV. StranoM. GaetanoG. PagliaraA. AmbròS. Resistance screening essay of wine lactic acid bacteria on lysozyme: efficacy of lysozyme in unclarified grape musts J. Agric. Food Chem. 52 1861 1866 2004 10.1021/jf034824m15053521 Search in Google Scholar

Dietler M.: Archaeologies of colonialism: consumption, entanglement, and violence in ancient Mediterranean France. Univ of California Press, 2010 DietlerM. Archaeologies of colonialism: consumption, entanglement, and violence in ancient Mediterranean France Univ of California Press 2010 10.1525/9780520947948 Search in Google Scholar

Dietler M.: Alcohol: Anthropological/Archaeological Perspectives. Annu. Rev. Anthropol. 35, 229–249 (2006) DietlerM. Alcohol: Anthropological/Archaeological Perspectives Annu. Rev. Anthropol. 35 229 249 2006 10.1146/annurev.anthro.35.081705.123120 Search in Google Scholar

Dobiášová Z., Pazourek J., Havel J.: Simultaneous determination of trans-resveratrol and sorbic acid in wine by capillary zone electrophoresis. Electrophoresis 23, 263–267 (2002) DobiášováZ. PazourekJ. HavelJ. Simultaneous determination of trans-resveratrol and sorbic acid in wine by capillary zone electrophoresis Electrophoresis 23 263 267 2002 10.1002/1522-2683(200202)23:2<263::AID-ELPS263>3.0.CO;2-D Search in Google Scholar

Dodd E.: The archaeology of wine production in roman and pre-roman Italy. Am. J. Archaeol. 126, 443–480 (2022) DoddE. The archaeology of wine production in roman and pre-roman Italy Am. J. Archaeol. 126 443 480 2022 10.1086/719697 Search in Google Scholar

Dušak P., Benčina M., Turk M., Bavčar D., Košmerl T., Berovič M., Makovec D.: Application of magneto-responsive Oenococcus oeni for the malolactic fermentation in wine. Biochem. Eng. J. 110, 134–142 (2016) DušakP. BenčinaM. TurkM. BavčarD. KošmerlT. BerovičM. MakovecD. Application of magneto-responsive Oenococcus oeni for the malolactic fermentation in wine Biochem. Eng. J. 110 134 142 2016 10.1016/j.bej.2016.02.016 Search in Google Scholar

Elieh-Ali-Komi D., Hamblin M.R.: Chitin and chitosan: Production and application of versatile biomedical nanomaterials. Int. J. Adv. Res. (Indore) 4, 411–427 (2016) Elieh-Ali-KomiD. HamblinM.R. Chitin and chitosan: Production and application of versatile biomedical nanomaterials Int. J. Adv. Res. (Indore) 4 411 427 2016 Search in Google Scholar

Ferrer-Gallego R., Puxeu M., Martín L., Nart E., Hidalgo C., Andorrà I.: Microbiological, physical, and chemical procedures to elaborate high-quality SO2-free wines. W: Grapes and Wines – Advances in Production, Processing, Analysis and Valorization. InTech, 2018 Ferrer-GallegoR. PuxeuM. MartínL. NartE. HidalgoC. AndorràI. Microbiological, physical, and chemical procedures to elaborate high-quality SO2-free wines W: Grapes and Wines – Advances in Production, Processing, Analysis and Valorization InTech 2018 10.5772/intechopen.71627 Search in Google Scholar

Gal J.: The discovery of biological enantioselectivity: Louis Pasteur and the fermentation of tartaric acid, 1857 – A review and analysis 150 yr later. Chirality 20, 5–19 (2008) GalJ. The discovery of biological enantioselectivity: Louis Pasteur and the fermentation of tartaric acid, 1857 – A review and analysis 150 yr later Chirality 20 5 19 2008 10.1002/chir.2049417999436 Search in Google Scholar

Gao Y.C., Zhang G., Krentz S., Darius S., Power J., Lagarde G.: Inhibition of spoilage lactic acid bacteria by lysozyme during wine alcoholic fermentation. Aust. J. Grape. Wine Res. 8, 76–83 (2002) GaoY.C. ZhangG. KrentzS. DariusS. PowerJ. LagardeG. Inhibition of spoilage lactic acid bacteria by lysozyme during wine alcoholic fermentation Aust. J. Grape. Wine Res. 8 76 83 2002 10.1111/j.1755-0238.2002.tb00214.x Search in Google Scholar

Garde-Cerdán T., Souza-da Costa B., Rubio-Bretón P., Pérez-Álvarez E.P.: Nanotechnology: recent advances in viticulture and enology. J. Sci. Food Agric. 101, 6156–6166 (2021) Garde-CerdánT. Souza-da CostaB. Rubio-BretónP. Pérez-ÁlvarezE.P. Nanotechnology: recent advances in viticulture and enology J. Sci. Food Agric. 101 6156 6166 2021 10.1002/jsfa.1140634184284 Search in Google Scholar

Granchi L., Budroni M., Rauhut D., Zara G.: Wine Yeasts and Consumer Health. W: Yeasts in the Production of Wine. Springer, New York, 2019, s. 343–373 GranchiL. BudroniM. RauhutD. ZaraG. Wine Yeasts and Consumer Health W: Yeasts in the Production of Wine Springer New York 2019 343 373 10.1007/978-1-4939-9782-4_11 Search in Google Scholar

Guerrero R.F., Cantos-Villar E.: Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review. Trends Food Sci. Technol. 42, 27–43 (2015) GuerreroR.F. Cantos-VillarE. Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review Trends Food Sci. Technol. 42 27 43 2015 10.1016/j.tifs.2014.11.004 Search in Google Scholar

Harutyunyan M., Malfeito-Ferreira M.: The Rise of Wine among Ancient Civilizations across the Mediterranean Basin. Heritage 5, 788–812 (2022) HarutyunyanM. Malfeito-FerreiraM. The Rise of Wine among Ancient Civilizations across the Mediterranean Basin Heritage 5 788 812 2022 10.3390/heritage5020043 Search in Google Scholar

Howe P.A., Worobo R., Sacks G.L.: Conventional measurements of sulfur dioxide (SO2) in red wine overestimate SO2 antimicrobial activity. Am. J. Enol. Vitic. 69, 210–220 (2018) HoweP.A. WoroboR. SacksG.L. Conventional measurements of sulfur dioxide (SO2) in red wine overestimate SO2 antimicrobial activity Am. J. Enol. Vitic. 69 210 220 2018 10.5344/ajev.2018.17037 Search in Google Scholar

Jabłońska J., Dubrowska K., Augustyniak A., Wróbel R.J., Piz M., Cendrowski K., Rakoczy R.: The influence of nanomaterials on pyocyanin production by Pseudomonas aeruginosa. Appl. Nanosci. (Switzerland) 12, 1929–1940 (2022) JabłońskaJ. DubrowskaK. AugustyniakA. WróbelR.J. PizM. CendrowskiK. RakoczyR. The influence of nanomaterials on pyocyanin production by Pseudomonas aeruginosa Appl. Nanosci. (Switzerland) 12 1929 1940 2022 10.1007/s13204-022-02461-2 Search in Google Scholar

Kalkan Yıldırım H., Darıcı B.: Alternative methods of sulfur dioxide used in wine production. J. Microbiol. Biotechnol. Food Sci. 9, 675–687 (2020) Kalkan YıldırımH. DarıcıB. Alternative methods of sulfur dioxide used in wine production J. Microbiol. Biotechnol. Food Sci. 9 675 687 2020 10.15414/jmbfs.2020.9.4.675-687 Search in Google Scholar

Lemire J. a, Harrison J.J., Turner R.J.: Antimicrobial activity of metals: mechanisms, molecular targets and applications. Nat. Rev. Microbiol. 11 371–384 (2013) LemireJ. a HarrisonJ.J. TurnerR.J. Antimicrobial activity of metals: mechanisms, molecular targets and applications Nat. Rev. Microbiol. 11 371 384 2013 10.1038/nrmicro302823669886 Search in Google Scholar

Liburdi K., Benucci I., Esti M.: Lysozyme in wine: an overview of current and future applications. Compr. Rev. Food Sci. Food Saf. 13, 1062–1073 (2014) LiburdiK. BenucciI. EstiM. Lysozyme in wine: an overview of current and future applications Compr. Rev. Food Sci. Food Saf. 13 1062 1073 2014 10.1111/1541-4337.12102 Search in Google Scholar

Lisanti M.T., Blaiotta G., Nioi C., Moio L.: Alternative methods to SO2 for microbiological stabilization of wine. Compr. Rev. Food Sci. Food Saf. 18, 455–479 (2019) LisantiM.T. BlaiottaG. NioiC. MoioL. Alternative methods to SO2 for microbiological stabilization of wine Compr. Rev. Food Sci. Food Saf. 18 455 479 2019 10.1111/1541-4337.1242233336947 Search in Google Scholar

Loira I., Morata A., Escott C., del Fresno J.M., Tesfaye W., Palomero F., Suárez-Lepe J.A.: Applications of nanotechnology in the winemaking process. Eur. Food Res. Technol. 246, 1533–1541 (2020) LoiraI. MorataA. EscottC. del FresnoJ.M. TesfayeW. PalomeroF. Suárez-LepeJ.A. Applications of nanotechnology in the winemaking process Eur. Food Res. Technol. 246 1533 1541 2020 10.1007/s00217-020-03519-7 Search in Google Scholar

Mamlouk D., Gullo M.: Acetic Acid Bacteria: Physiology and carbon sources oxidation. Indian J. Microbiol. 53, 377–384 (2013) MamloukD. GulloM. Acetic Acid Bacteria: Physiology and carbon sources oxidation Indian J. Microbiol. 53 377 384 2013 10.1007/s12088-013-0414-z377929024426139 Search in Google Scholar

Mas A., Portillo M.C.: Strategies for microbiological control of the alcoholic fermentation in wines by exploiting the microbial terroir complexity: A mini-review. Int. J. Food Microbiol. 367, 109592 (2022) MasA. PortilloM.C. Strategies for microbiological control of the alcoholic fermentation in wines by exploiting the microbial terroir complexity: A mini-review Int. J. Food Microbiol. 367 109592 2022 10.1016/j.ijfoodmicro.2022.10959235240437 Search in Google Scholar

Maya B. Sadan., Eckert H., i wsp.: Springer handbook of nanomaterials. Springer, 2013 SadanMaya B. EckertH. Springer handbook of nanomaterials Springer 2013 Search in Google Scholar

McGovern P.E.: Uncorking the past: the quest for wine, beer, and other alcoholic beverages. Univ. of California Press, 2009 McGovernP.E. Uncorking the past: the quest for wine, beer, and other alcoholic beverages Univ. of California Press 2009 10.1525/9780520944688 Search in Google Scholar

McGovern P.E.: Ancient Wine. Princeton University Press, Princeton 2013 McGovernP.E. Ancient Wine Princeton University Press Princeton 2013 10.1515/9781400849536 Search in Google Scholar

McGovern P.E., Glusker D.L., Exner L.J., Voigt M.M.: Neolithic resinated wine. Nature 381, 480–481 (1996) McGovernP.E. GluskerD.L. ExnerL.J. VoigtM.M. Neolithic resinated wine Nature 381 480 481 1996 10.1038/381480a0 Search in Google Scholar

McGovern P.E., Luley B.P., Rovira N., Mirzoian A., Callahan M.P., Smith K.E., Hall G.R., Davidson T., Henkin J.M.: Beginning of viniculture in France. PNAS 110, 10147–10152 (2013) McGovernP.E. LuleyB.P. RoviraN. MirzoianA. CallahanM.P. SmithK.E. HallG.R. DavidsonT. HenkinJ.M. Beginning of viniculture in France PNAS 110 10147 10152 2013 10.1073/pnas.1216126110369088523733937 Search in Google Scholar

McGovern P.E., Mirzoian A., Hall G.R.: Ancient Egyptian herbal wines. PNAS 106, 7361–7366 (2009) McGovernP.E. MirzoianA. HallG.R. Ancient Egyptian herbal wines PNAS 106 7361 7366 2009 10.1073/pnas.0811578106267860019365069 Search in Google Scholar

McGovern P., Jalabadze M., Batiuk S., Callahan M.P., Smith K.E., Hall G.R., Kvavadze E., Maghradze D., Rusishvili N., Bouby L., Failla O., Cola G., Mariani L., Boaretto E., Bacilieri R., i wsp.: Early Neolithic wine of Georgia in the South Caucasus. PNAS 114, E10309–E10318 (2017) McGovernP. JalabadzeM. BatiukS. CallahanM.P. SmithK.E. HallG.R. KvavadzeE. MaghradzeD. RusishviliN. BoubyL. FaillaO. ColaG. MarianiL. BoarettoE. BacilieriR. Early Neolithic wine of Georgia in the South Caucasus PNAS 114 E10309 E10318 2017 10.1073/pnas.1714728114571578229133421 Search in Google Scholar

Mijowska K., Cendrowski K., Grygorcewicz B., Oszmiański J., Nawrotek P., Ochmian I., Zielińska B.: Preliminary study on the influence of UV-C irradiation on microorganism viability and polyphenol compounds content during winemaking of ‘Regent’ red grape cultivar. Pol. J. Chem.Tech. 19, 130–137 (2017) MijowskaK. CendrowskiK. GrygorcewiczB. OszmiańskiJ. NawrotekP. OchmianI. ZielińskaB. Preliminary study on the influence of UV-C irradiation on microorganism viability and polyphenol compounds content during winemaking of ‘Regent’ red grape cultivar Pol. J. Chem.Tech. 19 130 137 2017 10.1515/pjct-2017-0039 Search in Google Scholar

Nardi T.: Microbial resources as a tool for enhancing sustainability in winemaking. Microorganisms 8, 507 (2020) NardiT. Microbial resources as a tool for enhancing sustainability in winemaking Microorganisms 8 507 2020 10.3390/microorganisms8040507723217332252445 Search in Google Scholar

Nawrotek P., Augustyniak A.: Nanotechnologia w mikrobiologii – wybrane aspekty. Post. Mikrobiol. 3, 275–282 (2015) NawrotekP. AugustyniakA. Nanotechnologia w mikrobiologii – wybrane aspekty Post. Mikrobiol. 3 275 282 2015 Search in Google Scholar

Nieto-Rojo R., Luquin A., Ancín-Azpilicueta C.: Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration. Food Addit. Contam. A. 2015, 1–11, (2015) Nieto-RojoR. LuquinA. Ancín-AzpilicuetaC. Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration Food Addit. Contam. A. 2015 1 11 2015 10.1080/19440049.2015.1094831 Search in Google Scholar

Noble J., Sanchez I., Blondin B.: Identification of new Saccharomyces cerevisiae variants of the MET2 and SKP2 genes controlling the sulfur assimilation pathway and the production of undesirable sulfur compounds during alcoholic fermentation. Microb. Cell Fact. 14, 68 (2015) NobleJ. SanchezI. BlondinB. Identification of new Saccharomyces cerevisiae variants of the MET2 and SKP2 genes controlling the sulfur assimilation pathway and the production of undesirable sulfur compounds during alcoholic fermentation Microb. Cell Fact. 14 68 2015 10.1186/s12934-015-0245-1443297625947166 Search in Google Scholar

Onetto C.A., Costello P.J., Kolouchova R., Jordans C., McCarthy J., Schmidt S.A.: Analysis of transcriptomic response to SO2 by Oenococcus oeni growing in continuous culture. Microbiol. Spectr. 9 (2021) OnettoC.A. CostelloP.J. KolouchovaR. JordansC. McCarthyJ. SchmidtS.A. Analysis of transcriptomic response to SO2 by Oenococcus oeni growing in continuous culture Microbiol. Spectr. 9 2021 10.1128/Spectrum.01154-21851024734612664 Search in Google Scholar

Pachnowska K., Cendrowski K., Stachurska X., Nawrotek P., Augustyniak A., Mijowska E.: Potential use of silica nanoparticles for the microbial stabilisation of wine: an in vitro study using oenococcus oeni as a model. Foods 9, 1–16 (2020) PachnowskaK. CendrowskiK. StachurskaX. NawrotekP. AugustyniakA. MijowskaE. Potential use of silica nanoparticles for the microbial stabilisation of wine: an in vitro study using oenococcus oeni as a model Foods 9 1 16 2020 10.3390/foods9091338755574032971933 Search in Google Scholar

Padilla B., Gil J. v., Manzanares P.: Past and Future of Non-Saccharomyces Yeasts: From spoilage microorganisms to biotechnological tools for improving wine aroma complexity. Front. Microbiol. 7 (2016) PadillaB. GilJ. v. ManzanaresP. Past and Future of Non-Saccharomyces Yeasts: From spoilage microorganisms to biotechnological tools for improving wine aroma complexity Front. Microbiol. 7 2016 10.3389/fmicb.2016.00411481444927065975 Search in Google Scholar

Papadopoulou C., Soulti K., Roussis I.G.: Potential antimicrobial activity of red and white wine phenolic extracts against strains of Staphylococcus aureus, Escherichia coli and Candida albicans. Food Technol. Biotechnol. 43, 41–46 (2005) PapadopoulouC. SoultiK. RoussisI.G. Potential antimicrobial activity of red and white wine phenolic extracts against strains of Staphylococcus aureus, Escherichia coli and Candida albicans Food Technol. Biotechnol. 43 41 46 2005 Search in Google Scholar

Pascal Ribéreau-Gayon, Denis Dubourdieu, Bernard Donèche, Aline Lonvaud: Handbook of enology, Volume 1: The microbiology of wine and vinifications. John Wiley & Sons, 2006 Ribéreau-GayonPascal DubourdieuDenis DonècheBernard LonvaudAline Handbook of enology, Volume 1: The microbiology of wine and vinifications John Wiley & Sons 2006 10.1002/0470010398 Search in Google Scholar

Patra J.K., Baek K.H.: Antibacterial activity and synergistic antibacterial potential of biosynthesized silver nanoparticles against foodborne pathogenic bacteria along with its anticandidal and antioxidant effects. Front. Microbiol. 8, 1–14 (2017) PatraJ.K. BaekK.H. Antibacterial activity and synergistic antibacterial potential of biosynthesized silver nanoparticles against foodborne pathogenic bacteria along with its anticandidal and antioxidant effects Front. Microbiol. 8 1 14 2017 10.3389/fmicb.2017.00167530923028261161 Search in Google Scholar

Peñas E., di Lorenzo C., Uberti F., Restani P.: Allergenic Proteins in Enology: A review on technological applications and safety aspects. Molecules 20, 13144–13164 (2015) PeñasE. di LorenzoC. UbertiF. RestaniP. Allergenic Proteins in Enology: A review on technological applications and safety aspects Molecules 20 13144 13164 2015 10.3390/molecules200713144633206426197307 Search in Google Scholar

Petrova P., Ivanov I., Tsigoriyna L., Valcheva N., Vasileva E., Parvanova-Mancheva T., Arsov A., Petrov K.: Traditional bulgarian dairy products: ethnic foods with health benefits. Microorganisms 9, 480 (2021) PetrovaP. IvanovI. TsigoriynaL. ValchevaN. VasilevaE. Parvanova-ManchevaT. ArsovA. PetrovK. Traditional bulgarian dairy products: ethnic foods with health benefits Microorganisms 9 480 2021 10.3390/microorganisms9030480799661433668910 Search in Google Scholar

Pretorius I.S.: Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 16, 675–729 (2000) PretoriusI.S. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking Yeast 16 675 729 2000 10.1002/1097-0061(20000615)16:8<675::AID-YEA585>3.0.CO;2-B Search in Google Scholar

Quintela S., Villarán M.C., de Armentia I.L., Elejalde E.: Ochratoxin A removal from red wine by several oenological fining agents: bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan. Food Addit. Contam. A. 29, 1168–1174 (2012) QuintelaS. VillaránM.C. de ArmentiaI.L. ElejaldeE. Ochratoxin A removal from red wine by several oenological fining agents: bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan Food Addit. Contam. A. 29 1168 1174 2012 10.1080/19440049.2012.682166 Search in Google Scholar

Renouf V., Strehaiano P., Lonvaud-Funel A.: Effectiveness of dimethlydicarbonate to prevent Brettanomyces bruxellensis growth in wine. Food Control 19, 208–216 (2008) RenoufV. StrehaianoP. Lonvaud-FunelA. Effectiveness of dimethlydicarbonate to prevent Brettanomyces bruxellensis growth in wine Food Control 19 208 216 2008 10.1016/j.foodcont.2007.03.012 Search in Google Scholar

Ribereau-Gayon P., Dubourdieu D., Doneche B., Lonvaud A.: The Microbiology of Wine and Vinifications. W: Handbook of Enology. John Wiley & Sons Inc. Hoboken 2005 Ribereau-GayonP. DubourdieuD. DonecheB. LonvaudA. The Microbiology of Wine and Vinifications W: Handbook of Enology John Wiley & Sons Inc. Hoboken 2005 10.1002/0470010363 Search in Google Scholar

Rodríguez H., Curiel J.A., Landete J.M., de las Rivas B., de Felipe F.L., Gómez-Cordovés C., Mancheño J.M., Muñoz R.: Food phenolics and lactic acid bacteria. Int. J. Food Microbiol. 132, 79–90 (2009) RodríguezH. CurielJ.A. LandeteJ.M. de las RivasB. de FelipeF.L. Gómez-CordovésC. MancheñoJ.M. MuñozR. Food phenolics and lactic acid bacteria Int. J. Food Microbiol. 132 79 90 2009 10.1016/j.ijfoodmicro.2009.03.025 Search in Google Scholar

Sacchi K.L., Visón L.F., Adams D.O.: A review of the effect of winemaking techniques on phenolic extraction in red wines. Am. J. Enol. Vitic. 56, 197–205 (2005) SacchiK.L. VisónL.F. AdamsD.O. A review of the effect of winemaking techniques on phenolic extraction in red wines Am. J. Enol. Vitic. 56 197 205 2005 10.5344/ajev.2005.56.3.197 Search in Google Scholar

Sagoo S., Board R., Roller S.: Chitosan inhibits growth of spoilage micro-organisms in chilled pork products. Food Microbiol. 19, 175–182 (2002) SagooS. BoardR. RollerS. Chitosan inhibits growth of spoilage micro-organisms in chilled pork products Food Microbiol. 19 175 182 2002 10.1006/fmic.2001.0474 Search in Google Scholar

Santos M.C., Nunes C., Saraiva J.A., Coimbra M.A.: Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations. Eur. Food Res. Technol. 234, 1–12 (2012) SantosM.C. NunesC. SaraivaJ.A. CoimbraM.A. Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations Eur. Food Res. Technol. 234 1 12 2012 10.1007/s00217-011-1614-6 Search in Google Scholar

Santos M.C., Nunes C., Saraiva J.A., Coimbra M.A.: Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations. Eur. Food Res. Technol. 234, 1–12 (2012) SantosM.C. NunesC. SaraivaJ.A. CoimbraM.A. Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations Eur. Food Res. Technol. 234 1 12 2012 10.1007/s00217-011-1614-6 Search in Google Scholar

Sikora P., Augustyniak A., Cendrowski K., Nawrotek P., Mijowska E.: Antimicrobial activity of Al2O3, CuO, Fe3O4, and ZnO nanoparticles in scope of their further application in cement-based building materials. Nanomaterials 8, 212 (2018) SikoraP. AugustyniakA. CendrowskiK. NawrotekP. MijowskaE. Antimicrobial activity of Al2O3, CuO, Fe3O4, and ZnO nanoparticles in scope of their further application in cement-based building materials Nanomaterials 8 212 2018 10.3390/nano8040212592354229614721 Search in Google Scholar

Silva P., Cardoso H., Gerós H.: Studies on the wine spoilage capacity of Brettanomyces/Dekkera spp. Am. J. Enol. Vitic. 55 (2004) SilvaP. CardosoH. GerósH. Studies on the wine spoilage capacity of Brettanomyces/Dekkera spp. Am. J. Enol. Vitic. 55 2004 10.5344/ajev.2004.55.1.65 Search in Google Scholar

Silva V., Igrejas G., Falco V., Santos T.P., Torres C., Oliveira A.M.P., Pereira J.E., Amaral J.S., Poeta P.: Chemical composition, antioxidant and antimicrobial activity of phenolic compounds extracted from wine industry by-products. Food Control. 92, 516–522 (2018) SilvaV. IgrejasG. FalcoV. SantosT.P. TorresC. OliveiraA.M.P. PereiraJ.E. AmaralJ.S. PoetaP. Chemical composition, antioxidant and antimicrobial activity of phenolic compounds extracted from wine industry by-products Food Control. 92 516 522 2018 10.1016/j.foodcont.2018.05.031 Search in Google Scholar

Simonin S., Roullier-Gall C., Ballester J., Schmitt-Kopplin P., Quintanilla-Casas B., Vichi S., Peyron D., Alexandre H., Tourdot-Maréchal R.: Bio-protection as an alternative to sulphites: impact on chemical and microbial characteristics of red wines. Front. Microbiol. 11 (2020) SimoninS. Roullier-GallC. BallesterJ. Schmitt-KopplinP. Quintanilla-CasasB. VichiS. PeyronD. AlexandreH. Tourdot-MaréchalR. Bio-protection as an alternative to sulphites: impact on chemical and microbial characteristics of red wines Front. Microbiol. 11 2020 10.3389/fmicb.2020.01308730899132612594 Search in Google Scholar

Sonni F., Cejudo Bastante M.J., Chinnici F., Natali N., Riponi C.: Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines. J. Sci. Food Agric. 89, 688–696 (2009) SonniF. Cejudo BastanteM.J. ChinniciF. NataliN. RiponiC. Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines J. Sci. Food Agric. 89 688 696 2009 10.1002/jsfa.3503 Search in Google Scholar

Staub C., Michel F., Bucher T., Siegrist M.: How do you perceive this wine? Comparing naturalness perceptions of Swiss and Australian consumers. Food Qual. Prefer. 79, 103752 (2020) StaubC. MichelF. BucherT. SiegristM. How do you perceive this wine? Comparing naturalness perceptions of Swiss and Australian consumers Food Qual. Prefer. 79 103752 2020 10.1016/j.foodqual.2019.103752 Search in Google Scholar

Stead D.: The effect of hydroxycinnamic acids and potassium sorbate on the growth of 11 strains of spoilage yeasts. J. Appl. Bacteriol. 78, 82–87 (1995) SteadD. The effect of hydroxycinnamic acids and potassium sorbate on the growth of 11 strains of spoilage yeasts J. Appl. Bacteriol. 78 82 87 1995 10.1111/j.1365-2672.1995.tb01677.x7883649 Search in Google Scholar

Steels H., James S.A., Roberts I.N., Stratford M.: Sorbic acid resistance: the inoculum effect. Yeast 16, 1173–1183 (2000) SteelsH. JamesS.A. RobertsI.N. StratfordM. Sorbic acid resistance: the inoculum effect Yeast 16 1173 1183 2000 10.1002/1097-0061(20000930)16:13<1173::AID-YEA617>3.0.CO;2-8 Search in Google Scholar

Stivala M.G., Villecco M.B., Enriz D., Aredes Fernández P.: Effect of phenolic compounds on viability of wine spoilage lactic acid bacteria. A structure-activity relationship study. Am.J. Enol. Vitic. 68, 228–233 (2017) StivalaM.G. VilleccoM.B. EnrizD. Aredes FernándezP. Effect of phenolic compounds on viability of wine spoilage lactic acid bacteria. A structure-activity relationship study Am.J. Enol. Vitic. 68 228 233 2017 10.5344/ajev.2016.16084 Search in Google Scholar

Suárez R., Suárez-Lepe J.A., Morata A., Calderón F.: The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review. Food Chem. 102, 10–21 (2007) SuárezR. Suárez-LepeJ.A. MorataA. CalderónF. The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review Food Chem. 102 10 21 2007 10.1016/j.foodchem.2006.03.030 Search in Google Scholar

Tedesco F., Siesto G., Pietrafesa R., Romano P., Salvia R., Scieuzo C., Falabella P., Capece A.: Chemical methods for microbiological control of winemaking: An overview of current and future applications. Beverages 8, 58 (2022) TedescoF. SiestoG. PietrafesaR. RomanoP. SalviaR. ScieuzoC. FalabellaP. CapeceA. Chemical methods for microbiological control of winemaking: An overview of current and future applications Beverages 8 58 2022 10.3390/beverages8030058 Search in Google Scholar

du Toit M., Pretorius I.S.: Microbial spoilage and preservation of wine: using weapons from nature’s own arsenal – a review. South African J. of Enol. Vitic. 21 (2019) du ToitM. PretoriusI.S. Microbial spoilage and preservation of wine: using weapons from nature’s own arsenal – a review South African J. of Enol. Vitic. 21 2019 10.21548/21-1-3559 Search in Google Scholar

du Toit W.J., Pretorius I.S., Lonvaud-Funel A.: 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. J. Appl. Microbiol. 98, 862–871 (2005) du ToitW.J. PretoriusI.S. Lonvaud-FunelA. 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 J. Appl. Microbiol. 98 862 871 2005 10.1111/j.1365-2672.2004.02549.x Search in Google Scholar

Valera M.J., Sainz F., Mas A., Torija M.J.: Effect of chitosan and SO2 on viability of Acetobacter strains in wine. Int. J. Food Microbiol. 246, 1–4 (2017) ValeraM.J. SainzF. MasA. TorijaM.J. Effect of chitosan and SO2 on viability of Acetobacter strains in wine Int. J. Food Microbiol. 246 1 4 2017 10.1016/j.ijfoodmicro.2017.01.022 Search in Google Scholar

Vestergaard M., Ingmer H.: Antibacterial and antifungal properties of resveratrol. Int. J. Antimicrob. Agents 53, 716–723 (2019) VestergaardM. IngmerH. Antibacterial and antifungal properties of resveratrol Int. J. Antimicrob. Agents 53 716 723 2019 10.1016/j.ijantimicag.2019.02.015 Search in Google Scholar

Waterhouse A.L.: Wine Phenolics. Ann. N. Y. Acad. Sci. 957, 21–36 (2002) WaterhouseA.L. Wine Phenolics Ann. N. Y. Acad. Sci. 957 21 36 2002 10.1111/j.1749-6632.2002.tb02903.x Search in Google Scholar

Waterhouse A.L., Sacks G.L., Jeffery D.W.: Understanding Wine Chemistry. Wiley, 2016 WaterhouseA.L. SacksG.L. JefferyD.W. Understanding Wine Chemistry Wiley 2016 10.1002/9781118730720 Search in Google Scholar

Weber P., Kratzin H., Brockow K., Ring J., Steinhart H., Paschke A.: Lysozyme in wine: A risk evaluation for consumers allergic to hen’s egg. Mol. Nutr. Food Res. 53, 1469–1477 (2009) WeberP. KratzinH. BrockowK. RingJ. SteinhartH. PaschkeA. Lysozyme in wine: A risk evaluation for consumers allergic to hen’s egg Mol. Nutr. Food Res. 53 1469 1477 2009 10.1002/mnfr.20080016119746373 Search in Google Scholar

Xia E.Q., Deng G.F., Guo Y.J., Li H.B.: Biological activities of polyphenols from grapes. Int. J. Mol. Sci. 11, 622–646 (2010) XiaE.Q. DengG.F. GuoY.J. LiH.B. Biological activities of polyphenols from grapes Int. J. Mol. Sci. 11 622 646 2010 10.1016/B978-0-12-398456-2.00005-0 Search in Google Scholar

Zara G., Budroni M., Mannazzu I., Fancello F., Zara S.: Yeast biofilm in food realms: occurrence and control. World J. Microbiol. Biotechnol. 36 134 (2020) ZaraG. BudroniM. MannazzuI. FancelloF. ZaraS. Yeast biofilm in food realms: occurrence and control World J. Microbiol. Biotechnol. 36 134 2020 10.1007/s11274-020-02911-5741576032776210 Search in Google Scholar

Zara G., Nardi T.: Yeast metabolism and its exploitation in emerging winemaking trends: from sulfite tolerance to sulfite reduction. Fermentation 7, 57 (2021) ZaraG. NardiT. Yeast metabolism and its exploitation in emerging winemaking trends: from sulfite tolerance to sulfite reduction Fermentation 7 57 2021 10.3390/fermentation7020057 Search in Google Scholar

Zuehlke J.M., Glawe D.A., Edwards C.G.: Efficacy of dimethyl dicarbonate against yeasts associated with washington state grapes and wines. J. Food Process. Preserv. 39, 1016–1026 (2015) ZuehlkeJ.M. GlaweD.A. EdwardsC.G. Efficacy of dimethyl dicarbonate against yeasts associated with washington state grapes and wines J. Food Process. Preserv. 39 1016 1026 2015 10.1111/jfpp.12315 Search in Google Scholar

eISSN:
2545-3149
Langues:
Anglais, Polaco
Périodicité:
4 fois par an
Sujets de la revue:
Life Sciences, Microbiology and Virology