The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection
and microbiological stability. In spite of these undeniable advantages, in the last two …

Today, chitosan (CS) is probably considered as a biofunctional polysaccharide with the most
notable growth and potential for applications in various fields. The progress in chitin …

Chitosan is a natural polymer that has quite recently been approved as an aid for microbial
control, metal chelation, clarification, and reduction of contaminants in enology. In foods …

Pectins are plant polysaccharides used in food industry as gelling and stabilizing agents.
This study investigated the ability of pectins to improve survival of probiotic species …

Chitin, chitosan and their complexes with β‐glucan (chitin–glucan complex, CGC, and
chitosan–glucan complex, ChGC) are value‐added polysaccharides extracted from the cell …

Preservation technologies for winemaking have relied mainly on the addition of sulfur
dioxide (SO2), in consequence of the large spectrum of action of this compound, linked to …

Background The application of emerging technologies for the food preservation is a relevant
topic for the industry; these technologies are highly efficient to reduce the growth of spoilage …

Sulphur dioxide (SO 2) is commonly used in the wine industry to prevent oxidation and
maintain microbial stability. However, it can harm consumer health, resulting in a growing …

The yeast species Brettanomyces bruxellensis is associated with important economic losses
due to red wine spoilage. The most common method to prevent and/or control B …

In agriculture, the wine sector is one of the industries most affected by the sustainability
issue. It is responsible for about 0.3% of annual global greenhouse gas emissions from …