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Flow cytometry PLA Malolactic fermentation Antioxidant activity Probiotic Protein Horse Kombucha Wine Structure Yarrowia lipolytica Sulfur-dioxide S cerevisiae Chitosan Stability Extraction FT-ICR-MS Resistance Lactic acid bacteria Proteins Food safety Behavior Chardonnay wine Freeze-drying Alcoholic fermentation Fermentation Biofilm Acetic acid bacteria Oxidative stress Edible films Spores Yeasts Identification Viability Calcium Germination Anthocyanin Microbiology Glass transition Microbiota Mechanical properties Water Cheval Pea globulin Interaction Microencapsulation Solubility Vin Molecularly imprinted polymers Saccharomyces-cerevisiae Peptides Cork Metabolism Pea protein Aroma compounds Starch Metabolomics Growth Oxygen Encapsulation Lipid oxidation Volatile compounds Sorption Rehydration GC-MS Freezing Saccharomyces cerevisiae Permeability Solid state fermentation Oenococcus oeni Polysaccharides Fermented food Diversity Aroma Escherichia-coli Oxidation Complexes Interactions Food packaging Antioxidant Levure Fish gelatin Inactivation Microbiome HS-SPME-GC-MS Dehydration Glutathione Biofilms Chardonnay Diffusion Membrane Norovirus Diet Yeast Water activity Drying Hindgut Polyphenols Mechanical-properties Probiotics