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Microbial stabilisation of white wine by filtration through silica microparticles functionalised with natural antimicrobials

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Microbial stabilisation of white wine by filtration through silica microparticles functionalised with natural antimicrobials

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dc.contributor.author Ruiz Rico, María es_ES
dc.contributor.author Garcia-Rios, Estefani es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Guillamón Navarro, José Manuel es_ES
dc.date.accessioned 2022-11-14T19:02:30Z
dc.date.available 2022-11-14T19:02:30Z
dc.date.issued 2021-09 es_ES
dc.identifier.issn 0023-6438 es_ES
dc.identifier.uri http://hdl.handle.net/10251/189736
dc.description.abstract [EN] During wine production and storage, undesired effects can appear mainly due to the microbiological activity of the present microorganisms leading to economic losses. Wine stabilisation is needed for controlling the unwanted microbiological activity to improve wine safety and final quality. Nowadays, a plethora of viticultural and technological solutions is available but, in some cases, the stabilisation process changes the wine sensory profile. The aim of this study was the development of filter aids functionalised with phenolic compounds (PHE) with enhanced antimicrobial properties. The filters' removal capability was evaluated using white wine inoculated with Acetobacter aceti, Lactobacillus plantarum, Dekkera bruxellensis, Zygosaccharomyces bailii and Saccharomyces cerevisiae. Wine was filtered through PHE-coated filters and the microbial load was determined by plate count. The influence of filtration on the physicochemical wine parameters was also assessed. The removal capacity results showed the PHE-functionalised filters were capable of reducing 3 logarithmic values, being eugenol the most effective compound. The results evidenced different influence of filtration on wine properties according to the immobilised PHE showing that eugenol-functionalised supports had a very low impact on physicochemical parameters. Thus our results support the relevance of using antimicrobial-coated filters at different stages of the winemaking process for wine microbiological stabilisation. es_ES
dc.description.sponsorship The authors gratefully acknowledge the financial support from the Ministerio de Ciencia, Innovacion y Universidades, the Agencia Estatal de Investigacion and FEDER-EU (Project RTI 2018-101599-B-C21 and ProjectPID 2019108722RBC31) . M.RR. acknowledges the Generalitat Valenciana for her postdoctoral fellowship (APOSTD/2019/118) and E. GR. is supported by the Sara Borrell Program (CD18CIII/00007) , Instituto de Salud Carlos III, Ministerio de Ciencia, Innovacion y Universidades. We also thank to Judit Pardo and Antonio Ruiz for their technical assistance with the HPLC analysis. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof LWT - Food Science and Technology es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Acetic acid bacteria es_ES
dc.subject Yeast es_ES
dc.subject Lactic acid bacteria es_ES
dc.subject Wine es_ES
dc.subject Filtering material es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Microbial stabilisation of white wine by filtration through silica microparticles functionalised with natural antimicrobials es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2021.111783 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-108722RB-C31/ES/APROVECHAMIENTO DE LA DIVERSIDAD GENETICA Y METABOLICA DENTRO DE LAS LEVADURAS DE VINO PARA MEJORAR LA ESTABILIDAD Y LA BIOACTIVIDAD DE LOS VINOS/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GENERALITAT VALENCIANA//APOSTD%2F2019%2F118//CONTRATO POSDOCTORAL GVA-RUIZ RICO. PROYECTO: DESARROLLO DE NUEVOS SISTEMAS ANTIMICROBIANOS / es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-101599-B-C21/ES/DESARROLLO Y APLICACION DE SISTEMAS ANTIMICROBIANOS PARA LA INDUSTRIA ALIMENTARIA BASADOS EN SUPERFICIES FUNCIONALIZADAS Y SISTEMAS DE LIBERACION CONTROLADA/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/ISCIII//CD18CIII%2F00007/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Ruiz Rico, M.; Garcia-Rios, E.; Barat Baviera, JM.; Guillamón Navarro, JM. (2021). Microbial stabilisation of white wine by filtration through silica microparticles functionalised with natural antimicrobials. LWT - Food Science and Technology. 149:1-9. https://doi.org/10.1016/j.lwt.2021.111783 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.lwt.2021.111783 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 9 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 149 es_ES
dc.relation.pasarela S\438407 es_ES
dc.contributor.funder GENERALITAT VALENCIANA es_ES
dc.contributor.funder Instituto de Salud Carlos III es_ES
dc.contributor.funder AGENCIA ESTATAL DE INVESTIGACION es_ES
dc.contributor.funder Agencia Estatal de Investigación es_ES
dc.subject.ods 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible es_ES


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