01640nas a2200205   4500008004100000022001400041245011400055210006900169260009900238300001200337490000700349520084500356653001501201653001401216653001101230653001801241100002401259700002201283856012901305       2014                        eng d  a0956-713500aAntifungal activity and mechanism of action of carvacrol and thymol against vineyard and wine spoilage yeasts0 aAntifungal activity and mechanism of action of carvacrol and thy  aTHE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLANDbELSEVIER SCI LTDcDEC  a115-1200 v463 a<p>Antimicrobial activity of carvacrol and thymol against natural yeast flora of the grapes and yeasts known to cause wine spoilage was examined. Carvacrol and thymol exhibited comparable or better antifungal activity than potassium metabisulphite, commercially used wine preservative, against the natural yeast flora and spoilage yeasts. The antifungal activity for both the compounds was better at pH 3.5 than pH 6.5. Addition of carvacrol and thymol (64 mu g/mL) in red wine resulted in inhibition of growth of the spoilage yeasts. Carvacrol and thymol exerted their antimicrobial action through membrane damage, leakage of cytoplasmic content and ergosterol depletion. In conclusion, carvacrol and thymol holds promise as a potential natural preservative for the control of wine spoilage. (C) 2014 Elsevier Ltd. All rights reserved.</p>10aantifungal10aCarvacrol10aThymol10aWine spoilage1 aChavan, Pradnya, S.1 aTupe, Santosh, G.  uhttps://library.ncl.res.in/content/antifungal-activity-and-mechanism-action-carvacrol-and-thymol-against-vineyard-and-wine-0