Better understanding on the fungal chitosan and derivatives antiseptic effect on Brettanomyces bruxellensis in wine.

This elaboration presents vine spa has precious contribution of social development health and well being in culture of wine regions. The majority of the vine-spas in the world draw raw materials from the vineyard; both for cosmetics treatments and for dishes in their restaurants. Vitis vinifera vine provides fresh grapes for dishes and massages, seeds and oil from the seeds, as well as the leaves, and its extracts, and above all the wine.

Solo attraverso un adeguato intervento di estirpazione e reimpianto dei vigneti è possibile preservare, adeguare e valorizzare il patrimonio viticolo e le produzioni che da esso derivano.
Il reimpianto dei vigneti è pertanto da intendersi come una normale pratica agricola, alla pari della rimonta di stalla in campo zootecnico, ma può assumere toni problematici quando, come si verifica adesso in Toscana per una serie di circostanze legate alla profonda trasfor­mazione della viticoltura avvenuta negli ultimi 30 anni, troppi impianti giungono contem­poraneamente a fine ciclo produttivo e devono essere rinnovati.

Cork taint decreases the commercial value of wine as tainted wines are rejected by consumers. Although other compounds in wine and cork can also be responsible for causing a taint, 2,4,6-trichloroanisole (TCA) is regarded as the primary cause of cork taint. As cork taint is often used in marketing campaigns against natural cork closures,

The classical pharmacological model assumes that the effect of a drug is proportional to the fraction of receptors occupied by the drug. In the simplest circumstances, the relationship between dose of a drug and response, when plotted on a logarithmic scale for drug concentration, is described by a sigmoidal curve. It presumes the existence of a threshold dose, below which no biological effect appears, and a maximal response in the form of a plateau, when a further increase in the dose of drug has no effect.

In winemaking, several antimicrobial peptides (AMPs) produced by different strains of Saccharomyces cerevisiae were found to be responsible for the inhibition of malolactic fermentation (MLF) carried out by some strains of Oenococcus oeni. However, only two AMPs produced by one of the yeast strains studied were totally identified and their mechanism of action was described. In an attempt to identify new AMPs, a 5-10 kDa peptidic fraction produced by an oenological strain of S. cerevisiae and previously shown to strongly inhibit MLF carried out by a strain of O. oeni was further purified.