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标题：Citrus medica and Cinnamomum zeylanicum Essential Oils as Potential Biopreservatives against Spoilage in Low Alcohol Wine Products
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作者：Gregoria Mitropoulou ; Anastasios Nikolaou ; Valentini Santarmaki 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：5
页码：577-588
DOI：10.3390/foods9050577
出版社：MDPI Publishing
摘要：Low alcohol wine is a new entry in the global wine market, due to the increase in consumers’ concern for health, economic and modern lifestyle issues. As low alcohol products are prone to spoilage, the adoption of natural-derived products with antimicrobial activity as biopreservatives seems to be an intriguing alternative. Thus, the aim of the present study was to investigate the possible antimicrobial properties of Citrus medica and Cinnamomum zeylanicum essential oils (EOs) and assess their commercial prospective in the wine industry. The main constituents identified by GC/MS analysis were limonene (38.46%) and linalool (35.44%) in C. medica EO, whereas trans-cinnamic-aldehyde (63.58%) was the dominant compound in C. zeylanicum EO. The minimum inhibitory (MIC), non-inhibitory (NIC) and minimum lethal concentration (MLC) values against common wine spoilage microbes were initially determined. Subsequently, their efficiency was further validated in low alcohol (~6% vol) wines, either separately or in combination at 0.010% (v/v), as well as in wines deliberately inoculated with Gluconobacter cerinus, Oenococcus oeni, Pediococcus pentosaceus, Dekkera bruxellensis, Candida zemplinina, Hanseniaspora uvarum, Pichia guilliermondii or Zygosaccharomyces bailii. EO addition led to considerable spoilage and microbial growth delay during storage at room or refrigerated temperature, suggesting their potential use as wine biopreservatives.
关键词：biopreservatives; essential oils; Citrus medica ; Cinnamomum zeylanicum ; wine spoilage; low alcohol wines biopreservatives ; essential oils ; Citrus medica ; Cinnamomum zeylanicum ; wine spoilage ; low alcohol wines