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Bioprotection as a tool to free additives winemaking: Effect on sensorial, anthocyanic and aromatic profile of young red wines

Rubio‐Bretón, P., Gonzalo-Diago, A., Iribarren, M., Garde‐Cerdán, T., & Pérez‐Álvarez, E. P. (2018) · LWT · doi:10.1016/j.lwt.2018.08.050 · Cited by 38 · see citing works

Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality

Morata, A., Bañuelos, M. A., Tesfaye, W., Loira, I., Palomero, F., Benito, S., Callejo, M. J., Villa, A. C. F. B. B., González, C., & Suárez-Lepe, J. A. (2015) · Food and Bioprocess Technology · doi:10.1007/s11947-015-1540-x · Cited by 38 · see citing works

Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications

Tedesco, F., Siesto, G., Pietrafesa, R., Romano, P., Salvia, R., Scieuzo, C., Falabella, P., & Capece, A. (2022) · Beverages · doi:10.3390/beverages8030058 · Cited by 39 · see citing works

Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes

Vejarano, R. (2018) · Fermentation · doi:10.3390/fermentation4030071 · Cited by 36 · see citing works

Some new findings on the potential use of biocompatible silver nanoparticles in winemaking

Gil‐Sánchez, I., Monge, M., Miralles, B., Heras, G. A., Cueva, C., Crespo, J., de Luzuriaga, J. M. L., Olmos, M. E., Bartolomé, B., de Llano, D. G., et al. (2018) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2018.04.017 · Cited by 35 · see citing works

Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking

Vejarano, R., & Corro, M. L. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.890066 · Cited by 35 · see citing works

Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial, physicochemical and sensorial quality

González‐Arenzana, L., Portu, J., López, N., Santamaría, P., Viguera, A. R. G., López, R., & López‐Alfaro, I. (2018) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2018.05.019 · Cited by 35 · see citing works

Enhancing wine shelf-life: Insights into factors influencing oxidation and preservation

Mercanti, N., Macaluso, M., Pieracci, Y., Brazzarola, F., Palla, F., Verdini, P. G., & Zinnai, A. (2024) · Heliyon · doi:10.1016/j.heliyon.2024.e35688 · Cited by 40 · see citing works

Development and characterization of a pure stilbene extract from grapevine shoots for use as a preservative in wine

Gutiérrez‐Escobar, R., Fernández‐Marín, M. I., Richard, T., Fernández-Morales, A., Carbú, M., Cebrián‐Tarancón, C., Torija, M.-J., Puertas, B., & Cantos‐Villar, E. (2020) · Food Control · doi:10.1016/j.foodcont.2020.107684 · Cited by 34 · see citing works

Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition

Carrascón, V., Bueno, M., Fernández‐Zurbano, P., & Ferreira, V. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b02762 · Cited by 33 · see citing works

Effect of Sulfites on Antioxidant Activity, Total Polyphenols, and Flavonoid Measurements in White Wine

Nardini, M., & Garaguso, I. (2018) · Foods · doi:10.3390/foods7030035 · Cited by 33 · see citing works

Exploring the thermophysical properties of natural deep eutectic solvents for gas capture applications: a comprehensive review

Al-Bodour, A., Alomari, N., Gutiérrez, A., Aparício, S., & Atilhan, M. (2023) · Green Chemical Engineering · doi:10.1016/j.gce.2023.09.003 · Cited by 32 · see citing works

High‐Throughput Analysis of Materials for Chemical Looping Processes

Singstock, N. R., Bartel, C. J., Holder, A. M., & Musgrave, C. B. (2020) · Advanced Energy Materials · doi:10.1002/aenm.202000685 · Cited by 31 · see citing works

High pressure inactivation of Brettanomyces bruxellensis in red wine

van Wyk, S., & Silva, F. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.11.020 · Cited by 31 · see citing works

SERS-based pH-Dependent detection of sulfites in wine by hydrogel nanocomposites

Yılmaz, D., Miranda, B., Lonardo, E., Rea, I., Stefano, L. D., & Luca, A. C. D. (2023) · Biosensors and Bioelectronics · doi:10.1016/j.bios.2023.115836 · Cited by 29 · see citing works

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Fazio, N. A., Russo, N., Foti, P., Pino, A., Caggia, C., & Randazzo, C. L. (2023) · Microorganisms · doi:10.3390/microorganisms11051338 · Cited by 30 · see citing works

Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction

Zara, G., & Nardi, T. (2021) · Fermentation · doi:10.3390/fermentation7020057 · Cited by 28 · see citing works

High pressure processing inactivation of Brettanomyces bruxellensis in seven different table wines

van Wyk, S., & Silva, F. (2017) · Food Control · doi:10.1016/j.foodcont.2017.05.028 · Cited by 27 · see citing works

Use of Non-Saccharomyces Yeasts in Red Winemaking

Ciani, M., & Comitini, F. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-814399-5.00004-9 · Cited by 27 · see citing works

The effect of incorporating herbal (Lippia javanica) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine

Chawafambira, A. (2021) · Food Science & Nutrition · doi:10.1002/fsn3.2432 · Cited by 26 · see citing works

Inhibition of VEGFR-2 Phosphorylation and Effects on Downstream Signaling Pathways in Cultivated Human Endothelial Cells by Stilbenes from Vitis Spp

Cruz, E. F., Cerezo, A. B., Cantos‐Villar, E., Richard, T., Troncoso, A. M., & García-Parrilla, M. C. (2019) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.9b00282 · Cited by 26 · see citing works

Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure

Lukić, K., Ćurko, N., Tomašević, M., & Ganić, K. K. (2020) · Foods · doi:10.3390/foods9081034 · Cited by 25 · see citing works

Wine Spoilage Yeasts: Control Strategy

Escott, C., Loira, I., Morata, A., Bañuelos, M. A., & Suárez-Lepe, J. A. (2017) · InTech eBooks · doi:10.5772/intechopen.69942 · Cited by 27 · see citing works

Expanding the Horizons of Saccharomyces cerevisiae: Nutrition, Oenology, and Bioethanol Production

Elhalis, H. (2024) · Sustainability · doi:10.3390/su162411151 · Cited by 27 · see citing works

Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine

Korenika, A.-M. J., Biloš, J., Kozina, B., Tomaz, I., Preiner, D., & Jeromel, A. (2020) · Foods · doi:10.3390/foods9080996 · Cited by 24 · see citing works

Miniaturized Dielectric Barrier Discharge-Molecular Emission Spectrometer for Determination of Total Sulfur Dioxide in Food

Qian, B., Zhao, J., He, Y., Peng, L., Ge, H., & Han, B. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126437 · Cited by 23 · see citing works

Grapevine-shoot stilbene extract as a preservative in white wine

Cruz, S., Raposo, R., Ruiz‐Moreno, M. J., Garde‐Cerdán, T., Puertas, B., Gonzalo-Diago, A., Moreno‐Rojas, J. M., & Cantos‐Villar, E. (2018) · Food Packaging and Shelf Life · doi:10.1016/j.fpsl.2018.10.008 · Cited by 23 · see citing works

Methods of Evaluation of Fruit Wines

Dias, D. R., Duarte, W. F., & Schwan, R. F. (2016) · Elsevier eBooks · doi:10.1016/b978-0-12-800850-8.00005-3 · Cited by 22 · see citing works

Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation

González‐Arenzana, L., López‐Alfaro, I., Garde‐Cerdán, T., Portu, J., López, R., & Santamaría, P. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.01.008 · Cited by 22 · see citing works

Resveratrol: A Fair Race Towards Replacing Sulfites in Wines

Kontaxakis, E., Trantas, E., & Ververidis, F. (2020) · Molecules · doi:10.3390/molecules25102378 · Cited by 22 · see citing works

Lipopeptides fromBacillus subtilishave potential application in the winemaking process: inhibiting fungal and ochratoxin A contamination and enhancing esters and acids biosynthesis

Jiang, C., Chen, X., Lei, S., Zhao, H., Liu, Y., & Shi, J. (2017) · Australian Journal of Grape and Wine Research · doi:10.1111/ajgw.12289 · Cited by 21 · see citing works

Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels

González‐Arenzana, L., López‐Alfaro, I., Viguera, A. R. G., López, N., Santamaría, P., & López, R. (2018) · Food Bioscience · doi:10.1016/j.fbio.2018.10.012 · Cited by 21 · see citing works

Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation

Mercanti, N., Macaluso, M., Pieracci, Y., Flamini, G., Scappaticci, G., Marianelli, A., & Zinnai, A. (2024) · Foods · doi:10.3390/foods13071108 · Cited by 20 · see citing works

Impact of tannin addition on the antioxidant activity and sensory character of Malagousia white wine

Strati, I. F., Tataridis, P., Shehadeh, A., Chatzilazarou, A., Bartzis, V., Batrinou, A., & Sinanoglou, V. J. (2021) · Current Research in Food Science · doi:10.1016/j.crfs.2021.11.017 · Cited by 20 · see citing works

Total SO2 levels and risk assessment of wine and fruit wine consumed in South Korea

Cho, Y. S., Kim, J. J., Jeon, G., Chung, M.-S., Joo, Y., & Lee, K. (2021) · Food Control · doi:10.1016/j.foodcont.2021.108124 · Cited by 20 · see citing works

Malolactic Fermentation

Gil‐Sánchez, I., Bartolomé, B., & Moreno-Arribas, M. V. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-814399-5.00006-2 · Cited by 22 · see citing works

Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking

Martín, M. C., Prendes, L. P., de Ambrosini, V. I. M., & Merín, M. G. (2024) · Fermentation · doi:10.3390/fermentation10040218 · Cited by 21 · see citing works

Evaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine Fermentation

Giovenzana, V., Beghi, R., Vagnoli, P., Iacono, F. L., Guidetti, R., & Nardi, T. (2016) · American Journal of Enology and Viticulture · doi:10.5344/ajev.2016.15115 · Cited by 18 · see citing works

In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry

Medrano‐Padial, C., Puerto, M., Moreno, F. J., Richard, T., Cantos‐Villar, E., & Pichardo, S. (2019) · Antioxidants · doi:10.3390/antiox8100467 · Cited by 18 · see citing works

In Vivo Genotoxicity Evaluation of a Stilbene Extract Prior to Its Use as a Natural Additive: A Combination of the Micronucleus Test and the Comet Assay

Medrano‐Padial, C., Puerto, M., Prieto, A. I., Ayala-Soldado, N., Beaumont, P., Rouger, C., Krisa, S., & Pichardo, S. (2021) · Foods · doi:10.3390/foods10020439 · Cited by 18 · see citing works

Design, synthesis and antibacterial evaluation of low toxicity amphiphilic-cephalosporin derivatives

Chen, S., Qin, S., Li, R., Qu, Y., Ampomah‐Wireko, M., Nininahazwe, L., Wang, M., Gao, C., & Zhang, E. (2024) · European Journal of Medicinal Chemistry · doi:10.1016/j.ejmech.2024.116293 · Cited by 17 · see citing works

Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality SO2-Free Wines

Ferrer‐Gallego, R., Puxeu, M., Martín, L., Nart, E., Hidalgo, C., & Andorrà, I. (2018) · InTech eBooks · doi:10.5772/intechopen.71627 · Cited by 17 · see citing works

Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

van Wyk, S., Hong, L., & Silva, F. (2021) · Beverages · doi:10.3390/beverages7040069 · Cited by 17 · see citing works

Surface lanthanide activator doping for constructing highly efficient energy transfer-based nanoprobes for the on-site monitoring of atmospheric sulfur dioxide

Zhang, C., Ling, X., Mei, Q., He, H., Deng, S., & Zhang, Y. (2019) · The Analyst · doi:10.1039/c9an01725a · Cited by 16 · see citing works

Must protection, sulfites versus bioprotection: A metabolomic study

Lebleux, M., Alexandre, H., Romanet, R., Ballester, J., David-Vaizant, V., Adrian, M., Tourdot‐Maréchal, R., & Rouiller-Gall, C. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113383 · Cited by 16 · see citing works

Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives

Winstel, D., Marchal, A., & Nioi, C. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.138121 · Cited by 16 · see citing works

Production of a lyophilized ready-to-use yeast killer toxin with possible applications in the wine and food industries

Carboni, G., Fancello, F., Zara, G., Zara, S., Ruiu, L., Márová, I., Pinna, G., Budroni, M., & Mannazzu, I. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108883 · Cited by 15 · see citing works

Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine

Akyereko, Y. G., Wireko‐Manu, F. D., Alemawor, F., & Adzanyo, M. (2021) · Journal of Food Quality · doi:10.1155/2021/3014793 · Cited by 15 · see citing works

Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors

Rodríguez‐Nogales, J. M., Fernández‐Fernández, E., Ruipérez, V., & Vila‐Crespo, J. (2023) · Molecules · doi:10.3390/molecules29010016 · Cited by 15 · see citing works

Effect of a grapevine‐shoot waste extract on red wine aromatic properties

Ruiz‐Moreno, M. J., Raposo, R., Puertas, B., Cuevas, F. J., Chinnici, F., Moreno‐Rojas, J. M., & Cantos‐Villar, E. (2018) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9104 · Cited by 15 · see citing works

Effect of sulphur dioxide concentration added at different processing stages on volatile composition of ciders

dos Santos, T. P. M., Alberti, A., Judacewski, P., Zielinski, A. A. F., & Nogueira, A. (2018) · Journal of the Institute of Brewing · doi:10.1002/jib.500 · Cited by 15 · see citing works

Chitooligosaccharide as A Possible Replacement for Sulfur Dioxide in Winemaking

Hao, Z., Zhang, Y., Sun, Z., & Li, X. (2020) · Applied Sciences · doi:10.3390/app10020578 · Cited by 15 · see citing works

An Efficient Iterative Approach to Explainable Feature Learning

Vlahek, D., & Mongus, D. (2021) · IEEE Transactions on Neural Networks and Learning Systems · doi:10.1109/tnnls.2021.3107049 · Cited by 15 · see citing works

Chemical constituents of grapes and wine

Jackson, R. S. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-816118-0.00006-4 · Cited by 15 · see citing works

Digital colorimetric sensing for real‐time gas monitoring for smart green energy system

Cho, H. H., Dutta, R., Kwak, J., Moon, C., Kim, M. B., Suh, S., Kim, D., Lee, J. H., & Kim, S. (2023) · EcoMat · doi:10.1002/eom2.12389 · Cited by 14 · see citing works

The recycling of sulfur dioxide

Wang, M., & Jiang, X. (2018) · Chinese Science Bulletin (Chinese Version) · doi:10.1360/n972018-00606 · Cited by 14 · see citing works

Adding α-pinene as a novel application for sulfur dioxide-free in red wine

Hou, C., Hou, Z.-T., Lin, C., Shih, M., Chen, Y., & Lai, Y. (2020) · International Journal of Food Properties · doi:10.1080/10942912.2020.1716798 · Cited by 14 · see citing works

Synthesis and antimicrobial activity of an SO2-releasing siderophore conjugate

Black, C. M., Chu, A. J., Thomas, G. H., Routledge, A., & Duhme‐Klair, A. (2022) · Journal of Inorganic Biochemistry · doi:10.1016/j.jinorgbio.2022.111875 · Cited by 14 · see citing works

Recent advances in physical/chemical methods as alternatives to SO2 for winemaking: Principles, challenges and perspectives

Feng, X., Dong, Y., Feng, Y., Zhang, A., Huang, Z., Wang, S., & Niu, D. (2024) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2024.103839 · Cited by 13 · see citing works

A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine

Shih, M., Lai, Y., Lin, C., Chen, Y., Hou, Z.-T., & Hou, C. (2020) · International Journal of Food Properties · doi:10.1080/10942912.2020.1742735 · Cited by 13 · see citing works

Nisin as a safe and effective alternative to sulfur dioxide in enhancing dateplum persimmon (Diospyros lotus L.) wine quality

Zhai, X., Feng, Y., Zhao, R., Guo, Y. M., Li, Z., & Ren, D. (2024) · LWT · doi:10.1016/j.lwt.2024.115774 · Cited by 12 · see citing works

Cytotoxicity studies of a stilbene extract and its main components intended to be used as preservative in the wine industry

Medrano‐Padial, C., Puerto, M., Merchán-Gragero, M. D. M., Moreno, F. J., Richard, T., Cantos‐Villar, E., & Pichardo, S. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109738 · Cited by 12 · see citing works

Alternativy k SO2

Měřínská, I. (2019) · Digital Repository (National Repository of Grey Literature)

Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials

Karampatea, A., Skendi, A., Irakli, M. N., & Bouloumpasi, E. (2024) · Beverages · doi:10.3390/beverages10040110 · Cited by 4 · see citing works

Chemical and Physical Methodologies for the Replacement/Reduction of Sulfur Dioxide Use during Winemaking: Review of Their Potentialities and Limitations

Santos, M. C., Nunes, C., Saraiva, J. A., & Coimbra, M. A. (2012) · European Food Research and Technology · doi:10.1007/s00217-011-1614-6 · Cited by 184 · see citing works

Sulfur Dioxide (SO2) Replacement with p-Coumaric Acid: A Green Alternative in Wine Industry

Sakarikou, C., Giaginis, C., Kokonozi, Z., Vakirtzis, N., Krassos, D., Kotseridis, Y., & Vasios, G. K. (2021) · International Electronic Conference on Foods (Foods) · doi:10.3390/foods2021-10944

ALTERNATIVE METHODS OF SULFUR DIOXIDE USED IN WINE PRODUCTION

Yı̇ldırım, H. K., & Darıcı, B. (2020) · Journal of Microbiology Biotechnology and Food Sciences · doi:10.15414/jmbfs.2020.9.4.675-687 · Cited by 27 · see citing works