Open Access
BIO Web Conf.
Volume 68, 2023
44th World Congress of Vine and Wine
Article Number 02041
Number of page(s) 7
Section Oenology
Published online 06 December 2023
  • P. Chatonnet, D. Dubourdie, J. Boidron, e M. Pons, “The origin of ethylphenols in wines”, J. Sci. Food Agric. 60(2), 165–178, 1992, doi:10.1002/jsfa. 2740600205 [CrossRef] [Google Scholar]
  • V. Loureiro e M. Malfeito-Ferreira, “Spoilage yeasts in the wine industry”, Int. J. Food Microbiol. 86(1), 23–50, set. 2003, doi:10.1016/S0168-1605(03)00246-0 [CrossRef] [Google Scholar]
  • M. Malfeito-Ferreira, “Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?”, Beverages 4(2), Art. n.o 2, jun. 2018, doi:10.3390/beverages4020032 [CrossRef] [Google Scholar]
  • V. Renouf, A. Lonvaud-Funel, e J. Coulon, “The origin of Brettanomyces bruxellensis in wines: a review”, OENO One 41(3), Art. n.o 3, set. 2007, doi:10.20870/oeno-one.2007.41.3.846 [Google Scholar]
  • E.M. Snowdon, M.C. Bowyer, P.R. Grbin, e P.K. Bowyer, “Mousy Off-Flavor: A Review”, J. Agric. Food Chem. 54(18), 6465–6474, set. 2006, doi:10.1021/jf0528613 [CrossRef] [PubMed] [Google Scholar]
  • L. Godoy, E. Silva-Moreno, W. Mardones, D. Guzman, F. A. Cubillos, e A. Ganga, “Genomics Perspectives on Metabolism, Survival Strategies, and Biotechnological Applications of Brettanomyces bruxellensis LAMAP2480”, Microb. Physiol. 27(3), 147–158, 2017, doi:10.1159/000471924 [CrossRef] [Google Scholar]
  • C. Berbegal, C. Garofalo, P. Russo, S. Pati, V. Capozzi, e G. Spano, “Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine”, Fermentation 3(4), Art. n.o 4, dez. 2017, doi:10.3390/fermentation3040065 [CrossRef] [Google Scholar]
  • L. Pasteur, Études sur le vin: ses maladies, causes qui les provoquent, procédés nouveaux pour le conserver et pour le vieillir. Imprimerie impériale (1866) [Google Scholar]
  • J.A. Couto, F. Neves, F. Campos, e T. Hogg, “Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces”, Int. J. Food Microbiol. 104(3), 337–344, out. 2005, doi:10.1016/j.ijfoodmicro.2005.03.014 [CrossRef] [Google Scholar]
  • A. Barata, J. Caldeira, R. Botelheiro, D. Pagliara, M. Malfeito-Ferreira, e V. Loureiro, “Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide”, Int. J. Food Microbiol. 121(2), 201–207, jan. 2008, doi:10.1016/j.ijfoodmicro.2007.11.020 [CrossRef] [Google Scholar]
  • J. Licker, T. Acree, e T. Henick-Kling, “What Is “Brett” (Brettanomyces) Flavor?: A Preliminary Investigation”, ACS Symp. Ser. 714, 96–115, dez. 1998, doi:10.1021/bk-1998-0714.ch008 [CrossRef] [Google Scholar]
  • EFSA Panel on Food additives and Nutrient Sources added to Food (ANS), “Scientific opinion on the re-evaluation of dimethyl dicarbonate (DMDC, E 242) as a food additive”, EFSA J. 13(12), 4319, 2015, doi:10.2903/j.efsa.2015.4319 [Google Scholar]
  • G. Hodson, E. Wilkes, S. Azevedo, e T. Battaglene, “Methanol in wine”, BIO Web Conf. 9, 02028, 2017, doi:10.1051/bioconf/20170902028 [CrossRef] [EDP Sciences] [Google Scholar]
  • B. Demirtas, “Assessment of the impacts of the consumers’ awareness of organic food on consumption behavior”, Food Sci. Technol. 39(4), 2019, doi:doi:10.1590/fst.10518 [Google Scholar]
  • G. Rezai, P.K. Teng, Z. Mohamed, e M.N. Shamsudin, “Consumers’ awareness" and consumption intention towards green foods, Afr. J. Bus. Manag. 6(12), 4496–4503, 2012, doi:DOI: 10.5897/AJBM11.1414 [Google Scholar]
  • P. Branco, R. Coutinho, M. Malfeito-Ferreira, C. Prista, e H. Albergaria, “Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide”, Microorganisms 9(12), Art. n.o 12, dez. 2021, doi:10.3390/microorganisms9122528 [CrossRef] [PubMed] [Google Scholar]
  • F. Cravero et al., “Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone”, Innov. Food Sci. Emerg. Technol. 47, 309–316, jun. 2018, doi:10.1016/j.ifset.2018.03.017 [CrossRef] [Google Scholar]
  • B. Petrova, Z.M. Cartwright, e C.G. Edwards, “Effectiveness of chitosan preparations against Brettanomyces bruxellensis grown in culture media and red wines”, OENO One 50(1), Art. n.o 1, mar. 2016, doi:10.20870/oeno-one.2016.50.1.54 [Google Scholar]
  • E. Puértolas, N. López, S. Condón, J. Raso, e I. Álvarez, “Pulsed electric fields inactivation of wine spoilage yeast and bacteria”, Int. J. Food Microbiol. 130(1), 49–55, mar. 2009, doi:10.1016/j.ijfoodmicro.2008.12.035 [CrossRef] [Google Scholar]
  • S. van Wyk, M.M. Farid, e F.V.M. Silva, “SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage”, Innov. Food Sci. Emerg. Technol. 48, 204–211, ago. 2018, doi:10.1016/j.ifset.2018.06.016 [CrossRef] [Google Scholar]
  • C. Trainito, Study of cell membrane permeabilization induced by pulsed electric field – electrical modeling and characterization on biochip. Université Paris Saclay (COmUE), 2015. [Em linha]. Disponível em: [Google Scholar]
  • E. Vorobiev e N. Lebovka, “Pulsed Electric Field in green processing and preservation of food products”, em Green Food Processing Techniques: Preservation, Transformation and Extraction 15, 2019, 406–426 [Google Scholar]
  • I. Álvarez e Raso, “Bacterial Inactivation for Food Preservation”, em Bioelectrics, 2017, 428–439 [Google Scholar]
  • N. López, E. Puértolas, S. Condón, I. Álvarez, e J. Raso, “Application of pulsed electric fields for improving the maceration process during vinification of red wine: influence of grape variety”, Eur. Food Res. Technol. 227(4), 1099–1107, ago. 2008, doi:10.1007/s00217-008-0825-y [CrossRef] [Google Scholar]
  • E. Puértolas, N. López, S. Condón, I. Álvarez, e J. Raso, “Potential applications of PEF to improve red wine quality”, Trends Food Sci. Technol. 21, 247–255, 2010, doi:j.tifs.2010.02.002 [CrossRef] [Google Scholar]
  • J. Mosqueda-Melgar, P. Elez-Martínez, R.M. Raybaudi-Massilia, e O. Martín-Belloso, “Effects of Pulsed Electric Fields on Pathogenic Microorganisms of Major Concern in Fluid Foods: A Review”, Crit. Rev. Food Sci. Nutr. 48(8), 747–759, ago. 2008, doi:10.1080/10408390701691000 [CrossRef] [PubMed] [Google Scholar]
  • M. Walkling-Ribeiro, F. Noci, J. Riener, D.A. Cronin, J.G. Lyng, e D.J. Morgan, “The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice”, Food Bioprocess Technol. 2(4), 422–430, dez. 2009, doi:10.1007/s11947-007-0045-7 [CrossRef] [Google Scholar]
  • C.J. McDonald, S.W. Lloyd, M.A. Vitale, K. Petersson, e F. Innings, “Effects of Pulsed Electric Fields on Microorganisms in Orange Juice Using Electric field Strengths of 30 and 50 kV/cm”, J. Food Sci. 65(6), 984–989, 2000, doi:10.1111/j.1365-2621.2000.tb09404.x [CrossRef] [Google Scholar]
  • A.J.H. Sale e W.A. Hamilton, “Effects of high electric fields on microorganisms: I. Killing of bacteria and yeasts”, Biochim. Biophys. Acta BBA - Gen. Subj. 148(3), 781–788, dez. 1967, doi:10.1016/0304-4165(67)90052-9 [CrossRef] [Google Scholar]
  • C. Delsart et al., “Impact of pulsed‐electric field and high‐voltage electrical discharges on red wine microbial stabilization and quality characteristics”, J. Appl. Microbiol. 120(1), 152–164, jan. 2016, doi:10.1111/jam.12981 [CrossRef] [Google Scholar]
  • L. González-Arenzana, I. López-Alfaro, A.R. Gutiérrez, N. López, P. Santamaría, e R. López, “Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels”, Food Biosci. 27, 54–59, fev. 2019, doi:10.1016/j.fbio.2018.10.012 [CrossRef] [Google Scholar]
  • L. González-Arenzana et al., “Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: influence on microbial, physicochemical and sensorial quality”, Innov. Food Sci. Emerg. Technol. 51, 57–63, 2019, doi:doi:10.1016/j.ifset.2018.05.019 [CrossRef] [Google Scholar]
  • C. Delso, A. Berzosa, J. Sanz, I. Álvarez, e J. Raso, “Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage”, Foods 12(2), Art. n.o 2, jan. 2023, doi:10.3390/foods12020278 [CrossRef] [PubMed] [Google Scholar]
  • S. Nordestgaard, “Improving Winery Refrigeration Efficiency - Winery B - Case Study Report 1”, 2012 (acedido 30 de janeiro de 2023) [Google Scholar]
  • D. Salvador et al., “Pulsed Electric Fields for Valorization of Platelets with No Therapeutic Value towards a High Biomedical Potential Product—A Proof of Concept”, Appl. Sci. 12(12), 5773, 2022, [CrossRef] [Google Scholar]
  • E. Abca e G. Evrendilek, “Processing of Red Wine by Pulsed Electric Fields with Respect to Quality Parameters”, J. Food Process. Preserv., 2014, doi:doi:10.1111/jfpp.12285 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.