Potential Use of Silica Nanoparticles for the Microbial Stabilisation of Wine: An In Vitro Study Using Oenococcus oeni as a Model

The emerging trend towards the reduction of SO(2) in winemaking has created a need to look for alternative methods to ensure the protection of wine against the growth of undesired species of microorganisms and to safely remove wine microorganisms. This study describes the possible application of sil...

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Detalles Bibliográficos
Autores principales: Pachnowska, Kamila, Cendrowski, Krzysztof, Stachurska, Xymena, Nawrotek, Paweł, Augustyniak, Adrian, Mijowska, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555740/
https://www.ncbi.nlm.nih.gov/pubmed/32971933
http://dx.doi.org/10.3390/foods9091338

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555740/
https://www.ncbi.nlm.nih.gov/pubmed/32971933
http://dx.doi.org/10.3390/foods9091338

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