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Original Articles

Wine Features Related to Safety and Consumer Health: An Integrated Perspective

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Pages 31-54 | Published online: 12 Oct 2011

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Luana Schmidt, Natália de Vargas Heck, Ingrid Ferreira, Gabriela Göethel, Sabrina Somacal, Tatiana Emanuelli, Eliseu Rodrigues, Solange Cristina Garcia, Juliane Elisa Welke & Paula Rossini Augusti. (2020) Ochratoxin A presence in Cabernet Sauvignon wine changes antioxidant activity in vitro and oxidative stress markers in vivo. Food Additives & Contaminants: Part A 37:10, pages 1755-1764.
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Andrea Rossi & Ferdinando Fusco. (2019) Wine Index of Salubrity and Health (WISH): an evidence-based instrument to evaluate the impact of good wine on well-being. International Journal of Wine Research 11, pages 23-37.
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Thais de Souza Vargas, Nathacha de Andrade Salustriano, Bruna Klein, Wanderson Romão, Samantha Ribeiro Campos da Silva, Roger Wagner & Rodrigo Scherer. (2018) Fungicides in red wines produced in South America. Food Additives & Contaminants: Part A 35:11, pages 2135-2144.
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Rogerta Dalipi, Laura Borgese, Annalisa Zacco, Kouichi Tsuji, Emanuele Sangiorgi, Roberto Piro, Elza Bontempi & Laura E. Depero. (2015) Determination of trace elements in Italian wines by means of total reflection X-ray fluorescence spectroscopy. International Journal of Environmental Analytical Chemistry 95:13, pages 1208-1218.
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Erika Amethyst Szymanski & Lloyd S. Davis. (2015) Wine science in the Wild West: information-seeking behaviors and attitudes among Washington state winemakers and growers. Journal of Wine Research 26:4, pages 270-286.
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Alex Maltman. (2013) Minerality in wine: a geological perspective. Journal of Wine Research 24:3, pages 169-181.
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Armachius James, Ting Yao, Hengming Ke & Yousheng Wang. (2023) Microbiota for production of wine with enhanced functional components. Food Science and Human Wellness 12:5, pages 1481-1492.
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Albérico Travassos Rosário. 2023. Handbook of Research on Sustainability Challenges in the Wine Industry. Handbook of Research on Sustainability Challenges in the Wine Industry 236 260 .
Gabriela A. Miguel, Simon Carlsen, Nils Arneborg, Sofie M.G. Saerens, Svend Laulund & Gitte M. Knudsen. (2022) Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations. International Journal of Food Microbiology 383, pages 109951.
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Iwona Niedźwiedź, Vasil Simeonov, Adam Waśko & Magdalena Polak-Berecka. (2022) Comparison of the Effect of Cold Plasma with Conventional Preservation Methods on Red Wine Quality Using Chemometrics Analysis. Molecules 27:20, pages 7048.
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Parisa Mostashari, Mohsen Gavahian, Shima Jafarzadeh, Jia‐Hsin Guo, Milad Hadidi, R. Pandiselvam, Elcin Huseyn & Amin Mousavi Khaneghah. (2022) Ozone in wineries and wine processing: A review of the benefits, application, and perspectives. Comprehensive Reviews in Food Science and Food Safety 21:4, pages 3129-3152.
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Fernanda Cosme & Alice Vilela. (2021) Chitin and Chitosan in the Alcoholic and Non-Alcoholic Beverage Industry: An Overview. Applied Sciences 11:23, pages 11427.
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Eileen Abt, Victoria Incorvati, Lauren Posnick Robin & Benjamin W. Redan. (2021) Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies. Journal of Food Protection 84:12, pages 2195-2212.
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Rémy Romanet, Zina Sarhane, Florian Bahut, Jenny Uhl, Philippe Schmitt-Kopplin, Maria Nikolantonaki & Régis D. Gougeon. (2021) Exploring the chemical space of white wine antioxidant capacity: A combined DPPH, EPR and FT-ICR-MS study. Food Chemistry 355, pages 129566.
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Eleonora Barone, Giovanna Ponticello, Pieramaria Giaramida, Margherita Squadrito, Teresa Fasciana, Valentina Gandolfo, Francesco Ardizzone, Manuela Monteleone, Onofrio Corona, Nicola Francesca & Daniele Oliva. (2021) Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines. Fermentation 7:2, pages 79.
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Rocío Casquete, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín & María de Guía Córdoba. (2021) Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality. International Journal of Environmental Research and Public Health 18:5, pages 2783.
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Huxuan Wang & Hongmin Sun. (2020) Assessment of different antimicrobials to inhibit the growth of Zygosaccharomyces rouxii cocktail in concentrated apple juice. Food Microbiology 91, pages 103549.
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Elodie Choque, Vanessa Durrieu, Isabelle Alric, José Raynal & Florence Mathieu. (2019) Impact of Spray-Drying on Biological Properties of Chitosan Matrices Supplemented with Antioxidant Fungal Extracts for Wine Applications. Current Microbiology 77:2, pages 210-219.
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D. Fracassetti, I. Vigentini, S. Marai, E. Ferrari, A. Tirelli, R. Foschino & R. Guidetti. (2019) Suitability of ultraviolet‐C irradiation for white grape must. Australian Journal of Grape and Wine Research 25:2, pages 224-232.
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Maria Martuscelli & Dino Mastrocola. 2019. Biogenic Amines. Biogenic Amines.
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Nedret Ivit & Belinda Kemp. (2018) The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine. Fermentation 4:3, pages 73.
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Michał Woźniakiewicz, Aneta Woźniakiewicz, Paweł Mateusz Nowak, Ewa Kłodzińska, Jacek Namieśnik & Justyna Płotka-Wasylka. (2018) CE-MS and GC-MS as “Green” and Complementary Methods for the Analysis of Biogenic Amines in Wine. Food Analytical Methods 11:9, pages 2614-2627.
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Harald Claus & Kiro Mojsov. (2018) Enzymes for Wine Fermentation: Current and Perspective Applications. Fermentation 4:3, pages 52.
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Julia Pretscher, Tilman Fischkal, Sina Branscheidt, Lucas Jäger, Susann Kahl, Martina Schlander, Eckhard Thines & Harald Claus. (2018) Yeasts from Different Habitats and Their Potential as Biocontrol Agents. Fermentation 4:2, pages 31.
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Mirella Nardini & Ivana Garaguso. (2018) Effect of Sulfites on Antioxidant Activity, Total Polyphenols, and Flavonoid Measurements in White Wine. Foods 7:3, pages 35.
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Xuebo Song, Min Hou, Zhi Li, Lin Zhu, Fuping Zheng, Mingquan Huang, Xiaotao Sun, Hehe Li, Feng Chen & Baoguo Sun. (2018) Multi-element analysis of Baijiu (Chinese liquors) by ICP-MS and their classification according to geographical origin. Food Quality and Safety 2:1, pages 43-49.
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Lucía González-Arenzana, Isabel López-Alfaro, Teresa Garde-Cerdán, Javier Portu, Rosa López & Pilar Santamaría. (2018) Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation. International Journal of Food Microbiology 269, pages 19-26.
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O.D. Hendrickson, J.O. Chertovich, A.V. Zherdev, P.G. Sveshnikov & B.B. Dzantiev. (2018) Ultrasensitive magnetic ELISA of zearalenone with pre-concentration and chemiluminescent detection. Food Control 84, pages 330-338.
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Leticia Martínez-Lapuente, Rafael Apolinar-Valiente, Zenaida Guadalupe, Belén Ayestarán, Silvia Pérez-Magariño, Pascale Williams & Thierry Doco. (2018) Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines. Journal of the Science of Food and Agriculture 98:1, pages 291-303.
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Chloé Roullier-Gall, Daniel Hemmler, Michael Gonsior, Yan Li, Maria Nikolantonaki, Alissa Aron, Christian Coelho, Régis D. Gougeon & Philippe Schmitt-Kopplin. (2017) Sulfites and the wine metabolome. Food Chemistry 237, pages 106-113.
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Andrea Sabel, Simone Bredefeld, Martina Schlander & Harald Claus. (2017) Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria. Beverages 3:3, pages 29.
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Justyna Płotka-Wasylka, Vasil Simeonov & Jacek Namieśnik. (2016) An in situ derivatization – dispersive liquid–liquid microextraction combined with gas-chromatography – mass spectrometry for determining biogenic amines in home-made fermented alcoholic drinks. Journal of Chromatography A 1453, pages 10-18.
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Huxuan Wang, Zhongqiu Hu, Fangyu Long, Chunfeng Guo, Chen Niu, Yahong Yuan & Tianli Yue. (2016) The Effects of Stress Factors on the Growth of Spoilage Yeasts Isolated From Apple-Related Environments in Apple Juice. Journal of Food Safety 36:2, pages 162-171.
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Antonella Samoggia. (2016) Wine and health: faraway concepts?. British Food Journal 118:4, pages 946-960.
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Francesc A. Esteve-Turrillas, Consuelo Agulló, Antonio Abad-Somovilla, Josep V. Mercader & Antonio Abad-Fuentes. (2016) Fungicide multiresidue monitoring in international wines by immunoassays. Food Chemistry 196, pages 1279-1286.
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Daniela Fracassetti, Mario Gabrielli, Carlos Costa, Francisco A. Tomás-Barberán & Antonio Tirelli. (2016) Characterization and suitability of polyphenols-based formulas to replace sulfur dioxide for storage of sparkling white wine. Food Control 60, pages 606-614.
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Lucía González-Arenzana, Robert Sevenich, Cornelia Rauh, Rosa López, Dietrich Knorr & Isabel López-Alfaro. (2016) Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology. Food Control 59, pages 188-195.
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Ivana Garaguso & Mirella Nardini. (2015) Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines. Food Chemistry 179, pages 336-342.
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M.E. Alañón, A. García-Ruíz, M.C. Díaz-Maroto, M.S. Pérez-Coello & M.V. Moreno-Arribas. (2015) Antimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods. Food Control 50, pages 581-588.
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Leonardo Petruzzi, Maria Rosaria Corbo, Antonietta Baiano, Luciano Beneduce, Milena Sinigaglia & Antonio Bevilacqua. (2015) In vivo stability of the complex ochratoxin A – Saccharomyces cerevisiae starter strains. Food Control 50, pages 516-520.
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M.C. Rojo, F.N. Arroyo López, M.C. Lerena, L. Mercado, A. Torres & M. Combina. (2015) Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media. Food Control 50, pages 349-355.
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Ana Jiménez-Girón, Irene Muñoz-González, Pedro Martínlvarez, María Moreno-Arribas & Begoña Bartolomé. (2014) Towards the Fecal Metabolome Derived from Moderate Red Wine Intake. Metabolites 4:4, pages 1101-1118.
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Antonio Bevilacqua, Leonardo Petruzzi, Maria Rosaria Corbo, Antonietta Baiano, Carmela Garofalo & Milena Sinigaglia. (2014) Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium and fermentative conditions . Journal of the Science of Food and Agriculture 94:15, pages 3291-3295.
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Pierre-Nicolas Carron, Julien Vionnet, Camillo Ribi, Mathieu Pasquier & Olivier Hugli. (2014) Un cas inhabituel d’allergie au champagne. La Presse Médicale 43:10, pages 1127-1129.
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K. Liburdi, I. Benucci & M. Esti. (2014) Lysozyme in Wine: An Overview of Current and Future Applications. Comprehensive Reviews in Food Science and Food Safety 13:5, pages 1062-1073.
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Leonardo Petruzzi, Milena Sinigaglia, Maria Rosaria Corbo, Daniela Campaniello, Barbara Speranza & Antonio Bevilacqua. (2014) Decontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wine. Applied Microbiology and Biotechnology 98:15, pages 6555-6567.
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