Titlebook: Wine Safety, Consumer Preference, and Human Health; M. Victoria Moreno-Arribas,Bego?a Bartolomé Suálde Book 2016 Springer International Pu

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Wine Safety, Consumer Preference, and Human Health

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Undesirable Compounds and Spoilage Microorganisms in Winether stable or not in the genome. Environmental factors concerning the increasing risks of EC and BA accumulation have been identified, including viticultural and enological practices. Based on these findings, recommendations have been made in order to minimize the problem. There are limits for EC c

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Utilisation of Natural and By-Products to Improve Wine Safetyce they seem to play a pivotal role in the antimicrobial activities of plant-derived materials but the use of proteins (lysozyme, bacteriocins and peptides) is also discussed. Finally the state of the art of the use of natural extracts in winemaking context is reviewed.

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Applications of Nanotechnology in Wine Production and Quality and Safety Controll, safety, and traceability. The most important class of nanomaterial-based sensors used in wine production and quality and safety control is that which includes bioreceptors as recognition elements, i.e., nanobiosensors. Enzyme-based biosensors, immunosensor (antibodies as bioreceptors) or microbia

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Genetic Improvement and Genetically Modified Microorganismsluding not only the highly debated GMO techniques but a number of alternative genetic tools. These non-GMO alternatives often offer great technical advantages while avoiding the most controversial sides associated to genetic improvement. Indeed, some of them are actually undergoing an authentic revi

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Global Climate Change and Wine Safetynts may prevent appropriate management strategies being implemented. In the winery a combination of oenological capability and due diligence is required to ensure product quality and safety. These will function best when supported by appropriate legal or regulatory control.