Antimicrobial activity of ozone. Effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine

Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage

(2011) Raffaele Guzzon et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant activity and free radical scavenging reactions of gentisic acid:in-vitroand pulse radiolysis studies

(2011) Ravi Joshi et al.   FREE RADICAL RESEARCH

Susceptibility of wine spoilage yeasts and bacteria in the planktonic state and in biofilms to disinfectants

(2010) Mariana Tristezza et al.   ANNALS OF MICROBIOLOGY

Evaluation of fungal and yeast diversity in Slovakian wine-related microbial communities

(2010) Barbara Brežná et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Presence of non-Saccharomyces yeasts in cellar equipment and grape juice during harvest time

(2010) E. Ocón et al.   FOOD MICROBIOLOGY

The Use of Ozone in a CIP System in the Wine Industry

(2010) Aline Cristina Guillen et al.   OZONE-SCIENCE & ENGINEERING

BIOFILM FORMATION UNDER LAMINAR FLOW CONDITIONS OF YEAST ISOLATED FROM AN APPLE JUICE PROCESSING PLANT

(2009) L.I. BRUGNONI et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Bacterial spoilage of wine and approaches to minimize it

(2009) E.J. Bartowsky   LETTERS IN APPLIED MICROBIOLOGY

Determination of 4-ethylcatechol in wine by high-performance liquid chromatography–coulometric electrochemical array detection

(2008) R. Larcher et al.   ANALYTICA CHIMICA ACTA

Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation

(2008) Marina Bely et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY