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Highlighted compounds are flavor-active · click to view molecular profile
pea
20 shared
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Amount
5
520
Based on 2 papers
Safety thresholds
Zygosaccharomyces bailii→ is associated with →sour rot grapes
“The wine spoilage species Zygosaccharomyces bailii was only recovered during fermentations with sour rot, reaching 5.00 log CFU mL(-1) (2003) and 2.48 log CFU mL(-1) (2004) at the end of fermentation.”
recommended safety interval for copper application→ is not sufficient to guarantee →residue level in grape below the MRL
MRL: 20 mg kg(-1)interval: 20 days
“In 2003, conditions were unusually dry and the recommended safety interval for copper application (20 days) was not sufficient to guarantee a residue level in grape below the MRL (20 mg kg(-1)).”
copper content in grape→ exceeds →maximum residue level (MRL)
percentage: 13%
“Of the total number of samples analysed, 13% of grape samples and 18% of wine samples exceeded the maximum residue level (MRL).”
Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE)→ can be practically applied →in food systems especially in meat
“Control and samples with 0.1% ZEO were the most preferred samples by sensory panelist, indicating that ZEO and GSE can be practically applied in food systems especially in meat in order to extend the shelf life.”
What science says
compound effect
“and a high level of malvidin-type anthocyanins by the late developmental stage”
“Moreover, when coinoculated, M. pulcherrima UMY15 strain also inhibited the growth of P. roqueforti, P. italicum, P. expansum, A. oryzae, Fusarium sp., and Rhizopus sp. in grape juice, indicating that M. pulcherrima UMY15 can be used as a very effective biocontrol yeast against various species of postharvest pathogens, including Penicillium, Aspergillus, Fusarium, and Rhizopus.”
Metschnikowia pulcherrima UMY15→inhibits the growth of→P. roqueforti, P. italicum, P. expansum, A. oryzae, Fusarium sp., and Rhizopus sp. in grape juice
