Results 71 to 80 of about 3,960 (144)

Molecular Detection of Acetobacter aceti and Acetobacter pasteurianus at Different Stages of Wine Production

Foods
Acetobacter aceti and Acetobacter pasteurianus belong to acetic acid bacteria (AAB), associated with wine spoilage. The timely detection of AAB, thought essential for their control, is however challenging due to the difficulties of their isolation. Thus,
Irina Mitina, Cristina Grajdieru, Rodica Sturza, Valentin Mitin, Silvia Rubtov, Anatol Balanuta, Emilia Behta, Angela Deaghileva, Fatih Inci, Nedim Hacıosmanoğlu, Dan Zgardan   +10 more
doaj   +1 more source

Past and future of non-Saccharomyces yeasts: from spoilage microorganisms to biotechnological tools for improving wine aroma complexity

Frontiers in Microbiology, 2016
It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition and aroma profile of the wine.
Beatriz ePadilla, José Vicente Gil, José Vicente Gil, Paloma eManzanares   +3 more
doaj   +1 more source

Agricultural By‐Products as Secondary Risk Matrices: Hazard Occurrence, Contaminant Fate, Mitigation Strategies, and Regulatory Considerations in Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Agricultural by‐products are increasingly valorized as food ingredients within circular food systems. However, their safety cannot be directly inferred from their corresponding primary commodities. Moreover, agricultural by‐products serve as secondary risk matrices by acting as reservoirs or accumulation points for microbiological hazards ...
Vinothini Boopathi, Jaehyeon Kwon, Jiwoo Jung, Su Been Park, Soyoung Gwon, Hyang Sook Chun, Hyun‐Gyun Yuk   +6 more
wiley   +1 more source

Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine

OENO One, 2019
The variation in descriptors for mousy off-flavor may be related to the different compounds involved in this spoilage, their concentrations, the matrix effect, individual detection abilities, the composition of a subject’s saliva, and the pH of the ...
Sophie Tempère, Bertrand Chatelet, Gilles de Revel, Maxime DUFOIR, Marie DENAT, Pierre-Yves RAMONET, Stéphanie MARCHAND, Mohand SADOUDI, Nicolas RICHARD, Patrick Lucas, Cécile MIOT-SERTIER, Olivier CLAISSE, Laurent RIQUIER, Marie-Claire PERELLO, Patricia BALLESTRA   +14 more
doaj   +1 more source

Biomimetic Design of Biopolymer‐Based Water‐Resistant Food Packaging Materials

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT With the growing demand for sustainable and eco‐friendly food packaging, biopolymer‐based materials are emerging as promising candidates due to their recyclability, biodegradability, and food safety. However, in practical applications dealing with high moisture content or perishable foods, their lack of water resistance poses a significant ...
Ajahar Khan, Zohreh Riahi, Ruchir Priyadarshi, Jong‐Whan Rhim   +3 more
wiley   +1 more source

Impact of Hibiscus sabdariffa Incorporation on Physicochemical Properties, Color Attributes, and Antioxidant Activity of Mead

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT The incorporation of botanical ingredients into mead has emerged as a promising strategy for developing fermented beverages enriched with natural bioactive compounds with improved physicochemical quality and bioactive properties. This study evaluated the fermentation performance of mead production and the effects of post‐fermentation ...
Luiz Antônio Teixeira Pedott, Lucas Henrique do Nascimento, Laís Thomazoni, Jamile Zeni, Eunice Valduga   +4 more
wiley   +1 more source

Multiple Strains of Trichomonas gallinae are Widespread in Reservoir Hosts and Environmental Resources in UK Farmland

Molecular Ecology, Volume 35, Issue 17, September 2026.
ABSTRACT Understanding transmission routes of parasites and pathogens is critical for the development of control measures and mitigation of impacts on host populations. Trichomonas gallinae is a widespread parasite in columbids worldwide, and has emerged as a lethal disease in passerines, particularly finches.
Rebecca C. Thomas, Jenny C. Dunn, Helen Hipperson, Antony J. Morris, Philip V. Grice, Keith C. Hamer, Simon J. Goodman   +6 more
wiley   +1 more source

Phenolic profile and antibacterial activity of young and aged wine fraction from Argentina.

Vitae
Background: During the winemaking process, the presence of lactic acid bacteria (LABs), principally Lentilactobacillus genera, can contribute to the formation of biogenic amines.
Maria Gilda Stivala, Gisselle Raquel Apud, Pedro Adrián Aredes Fernandez   +2 more
doaj   +1 more source

100 years of wine microbiology

California Agriculture, 1980
It can be said that wine microbiology began about 100 years ago, if we think of it as being concerned mainly with alcoholic fermentation and selection of yeasts, malo-lactic fermentation and the bacteria involved, and problems with microbiological ...
R Kunkee, G Cooke
doaj  

Chitosan-based strategies as eco-friendly solutions for controlling Brettanomyces bruxellensis contamination in wine production

Frontiers in Microbiology
IntroductionThis study investigates the antimicrobial activity of chitosan against Brettanomyces bruxellensis, a wine spoilage yeast responsible for producing volatile phenols that lead to undesirable sensory defects commonly referred to as “Brett ...
Francesco Tedesco, Francesco Tedesco, Antonino Biundo, Antonio Caporusso, Isabella Pisano, Isabella Pisano, Gabriella Siesto, Gabriella Siesto, Rocchina Pietrafesa, Chloé Abry, Alexandre Hervé, Patrizia Falabella, Patrizia Falabella, Angela Capece, Angela Capece   +14 more
doaj   +1 more source