English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/151871
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Applications of nanotechnology in wine production and quality and safety control

AuthorsMonge, Miguel; Moreno-Arribas, M. Victoria
KeywordsElectrochemical nanosensors
Nanotechnology
Nanomaterials
Silver nanoparticles
Nanobiosensors
Quality and safety control
Wine
Issue Date2016
PublisherSpringer
CitationWine Safety, Consumer Preference, and Human Health: 51-69 (2016)
AbstractNanotechnology is having an impact in several areas of the food industry, including winemaking. The main objective of this chapter was to carefully address the need of winemakers and enologists regarding the current knowledge and perspectives of nanomaterials and nanobiosensors that will have an impact on the raw material and the wine manufacturing process and ensure wine quality and safety. The use of nanomaterials includes the degradation or removal of pollutants in wine and the immobilization or vectorization of yeast. Today, one of the key fields in which nanotechnology is applied is in viticulture and enology, where nanomaterials designed as antimicrobial agents are used. Among these [nano]materials, the use of silver nanoparticles appears to be very attractive/popular in microbial wine control. The development of novel nanosensors is also proving advantageous to wine quality control, safety, and traceability. The most important class of nanomaterial-based sensors used in wine production and quality and safety control is that which includes bioreceptors as recognition elements, i.e., nanobiosensors. Enzyme-based biosensors, immunosensor (antibodies as bioreceptors) or microbial sensors are designed for many uses. The components of interest include polyphenols, glycerol, ethanol, glucose, l-lactic acid, and sulfite as well as potential wine contaminants (pesticides, mycotoxins), among others. Separation methods for wine analysis in which nanomaterials are involved combine a series of benefits, which make them ideally suited for this purpose. Nanotechnology seems to be a promising technology with multiple applications in the wine field; however, several scientific, technological, and legislative obstacles must be overcome to establish real in situ applications of this technology in the wine industry.
URIhttp://hdl.handle.net/10261/151871
DOI10.1007/978-3-319-24514-0_3
Identifiersdoi: 10.1007/978-3-319-24514-0_3
isbn: 978-3-319-24512-6
Appears in Collections:(CIAL) Libros y partes de libros
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.